Placer Ultimate Brewing Society Introduction to Brewing Malts

1. Placer Ultimate Brewing SocietyIntroduction to Brewing Malts

2. Purpose of Malt in Beer Malt is used in beer to provide sugars and nutrients that are mostly consumed during the fermentation process. Malt adds flavor, color, aroma, body and foam Development and Stability. Brewing malt is derived from the process of malting cereal grains.

3. Types of Malt • Two main categories of Malts: • Base or Standard Brewers • Specialty • Base Malts contain enzymes, complex carbohydrates and proteins necessary for fermentation. • Specialty Malts are processed in a way to create unique flavors, colors, aroma,body, or foam Dev./Stab.

4. Common Grains used for Malting • Barley – Most Common • Two Row • Six Row • Wheat • Rye • Oats • Buckwheat • Spelt

5. Malting Process • The malting process has three primary steps: • Steeping • Germination • Drying

6. Steeping • The raw barley kernels are steeped to raise their moisture content and kick-off the germination process. • As the moisture level rises, naturally occurring enzymes are activated. • The enzyme start breakingdown the kernel’s protein andcarbohydrate matrix that encase starch granules. • The sprout begins to grow usingthe newly developed hormonesand starch as a nutrient.

7. Germination • Germination begins when the kernel has reach it’s target moisture level and rootlets begin to emerge. • The kernels are removed from the steeping tank and moved to a germination compartment. • Temperature and humidity are tightly monitored to allow the germination process to continue. • Germination is completed when the barley kernels are fully modified. • A fully modified kernel is one that theembryo has reach 75% to 100% of thekernel length, and the breakdown of the protein/carbohydrate matrix is complete.

8. Drying • Germination is halted by drying the kernels. • Base malts are kiln-dried at 180-190° for 2-4 hours. This develops light malty to subtle malty flavors. • Specialty Malts are typically kiln-dried at higher temperature for longer periods of time, roastedor both. Varyingmoisture,time and temperaturedevelops flavor and colorcharacteristics of each specialty malt.

9. Low Temp Kilned Malts • Types: • 2-Row, 6-Row, Pilsner, White and Red Wheat (1.5 – 3.0 °L) • Flavor • Delicate to Mild Maltiness, Sweet • Recommend % of Grist: • Up to 100%

10. High Temp Kilned Malts • Types: • Vienna, Pale Ale, Aromatic, Munich (3.0 – 22 °L) • Flavor • Light to Intense Maltiness, Buscuity • Recommend % of Grist: • Up to 100%

11. Roast Caramel Malts • Types: • Vienna, Pale Ale, Aromatic, Munich (10.0-120 °L) • Flavor • Sweet, Mild to Intense Caramel, Toffee, Burnt Sugar • Recommend % of Grist: • 5% to 20%

12. Specially Processed Malts • Types: • Victory, Special Roast, Extra Special (25 – 130 °L) • Flavor • Buscuity, Toasty, Nutty, Woody, Raisiny, Prunes • Recommend % of Grist: • 5% to 10%

13. Dark Roasted Malts and Roast Barely • Types: • Light and Dark Chocolate, Black Malt, Roasted and Black Barely. (300 – 500 °L) • Flavor • Coffee, Cocoa, Intense Bitter, Dry • Recommend % of Grist: • 1% to 5%

14. Recipe Development • Use flavor, aroma, color… descriptors of beer as a baseline -- BJCP Guidelines. • Match those descriptors to the malted grain’s description-flavor, aroma and color. • Using the malt usage guidelines, select your malted/un-malted grains.

15. Questions?