Barley Malt - an overview

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Barley Malt - an overview

• Most common source of fermentable sugars in beer
• Grass family Gramineae
• Species Hordeolum vulgare
• formed by sprouting barley kernels to a desired
  length, stripping off the rootlets, and drying to
  a specific color

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Barley Malt oveview (continued)

• Parts of the Kernel
• germ (actual growing part of the kernel)
• Acrospire- above ground portion
• Rootlet - below ground portion
• endosperm (starch food supply for the germ)
• needs to be converted to sugar for brewing
• husk (cellulose protective cover)

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Types of Barley

• Two row barley
• only two of the six flower rows are fertile and
  able to produce kernels
• Six row barley
• all six rows are fertile and produce kernels
• Four row
• actually a six row intermediate, not widely used
  in brewing

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Differences in barley types

• Two Row
• bigger kernels, higher yield per head
• lower protein (nitrogen) content
• lower husk contents (less grainy flavor)
• less enzymes

• Six Row
• more yield per acre
• more diastatic power ie. enzymes (better when
  using lots of adjuncts)
• higher husk level makes for better lautering
  filter bed

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2-Row 6-Row
2-Row
6-Row
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Purposes for malting

1. Convert the large chains of insoluble starch in
   the endosperm to short chain water-soluble
   starches
2. Break down proteins in the barley by activating
   Proteolytic (protein breaking) enzymes
3. Activates the diastatic (carbohydrate breaking
   enzymes that will convert starches to sugars
   during mashing

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Malting enzymes (continued)

• Cytases (hemicellulases B-gluconsases)
• Occur during germination, not malting
• break down husk cell walls
• allow the diastatic enzymes to work more easily
  during the malting process
• Dextrase
• Break the large starch chains at the 1-6 links to
  make smaller polysaccharide chains

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Malting Enzymes (continued)

• Diastatic enzymes
• a-amylase
• breaks the 1-4 links in the middle of the
  a-glucans starch to make smaller starch chains
• ß-amylase
• breaks the smaller starch chains into maltose
  sugar by breaking 1-4 links near the reducing
  ends of the smaller chains

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Glucose molecule
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Where a-amylase works
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Maltose molecule
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Modification

• Sprouting the grains to correct modification
• Acrospire grows from the germ end of the kernel
  toward the opposite end
• Length ratio of acrospire to the kernel
  determines the level of modification

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Malting is a three-step process
1)Steeping
2) Germination
3) Drying
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Primary Immersion Phase
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Drain Air Rest Phase
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Spray or Additional Immersions
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Steep Out
Objective is to obtain uniform germination or
chitting
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Germination
Germination, which began in the steep tank,
continues in the compartment where the barley
undergoes modification.
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Control Points In Germination

• Kernel Moisture
• Piece Temperature
• Time

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Objectives of Kiln Drying

• Stop growth and modification
• Preserve enzymatic activity
• Create shelf stability
• Create colors and flavors

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Milling
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Weighing
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Mashing / Conversion
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Separation/Boiling
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Evaporation
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Environmentallycontrolledpackagingprocess
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Bulk Loading/Unloading
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Malting Process (continued)

• Barley steeped in 50-65o F water for two- three
  days
• Kernels allowed to germinate between 50-70o F for
  six to ten days (Acrospire reaches 50 length
  about day 6)
• Malt temp raised gradually to 90o F and held
  there for 24 hrs. (allows enzyme action)
• Malt temp then gradually raised to 120o F and
  held there for 12 hours to dry the malt
• Malt must be bone dry before kilning

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Modification- a definition

• The degree of germination a barley kernel
  achieves during the malting process.
• the degree to which the protein/gum matrix of the
  starch in the kernel is broken down
• increases the amount of proteins which will
  become soluble in water

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Modification (continued)

• Modification is achieved through the malting
  process
• Varies from under-modified to highly modified
  malts
• Modification is affected by
• the strain and type of barley used
• the malting process itself

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Differences in Modification

• Under-modified
• more complete set of enzymes
• more proteins that will require additional
  protease enzymatic breakdown to avoid the
  protein-polyphenol induced haze (chill haze)

• Highly modified
• high level of protein degradation
• doesnt require a long protein rest
• may not necessarily be suitable brewing all
  styles of beer

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Modification Example 1

• Fully modified - Ratio 1.0
• Acrospire as long as the kernel
• will have a low protein content
• endosperm (starch) almost fully water soluble
• Some of the endosperm is lost as it was used by
  the acrospire to grow to this length. That
  equates to less potential yield of fermentable
  sugar

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Modification Example 2

• 75 Modification
• Acrospire is 3/4 the length of the kernel
• more of the endosperm is retained for
  fermentation availability
• more protein remains (adds complexity to the
  beer)
• the expense is that there is reduced diastatic
  enzyme activity for mashing

gt75
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Degrees of Modified Malts

• Continental
• 50-75 modified
• retains more endosperm for fermentation
• creates more protein complexity but
• at the expense of reduced enzyme activity

• American 6-row
• Fully modified
• because of higher protein content, has greater
  enzymatic strength than Continental

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Degrees of modification (cont.)

• Both Continental and American malts require a
  protein rest at about 122o F to degrade
  albuminous proteins
• promotes yeast growth
• aids in head retention

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Degrees of modification (cont.)

• Caramel Crystal
• fully modified
• kilned at 50 moisture (not bone dry)
• This essentially mashes the starch directly
  inside the kernel husk

• Chocolate Patent
• under modified (lt50)
• do not require protein rest, as the kilning
  process degrades the starches

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Kilning

• Kilning is roasting the malt to achieve the
  proper color and other characters of a particular
  malt
• Raising the temperature of the dried malt to a
  particular level
• Creates flavor and body-building melanoidins from
  the amino acids and malt sugars in the malt
• Degree of modification kilning type of malt

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Kilning (continued)

• Pale Malts (British American)
• Kilned between 130o and 180o F
• Vienna Malt
• low kilned at around 145o F
• Czech Malts
• raised slowly from 120o to 170o F, then roasted
  at 178o F

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Kilning (continued)

• Dortmunder Munich malts
• kilned at low temperature, then raised before the
  malt has dried to 195-205o F (Dortmunder) or
  210-244o F (Munich)
• Amber malt
• well modified, then dried and rapidly heated to
  200o F.
• Temp then raised to 280-300o F and held until
  desired color is reached

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Kilning (continued)

• Crystal Caramel
• fully modified, then kilned at 50 moisture
• Temp raised to 150-170o F and held for 1.5 to 2
  hours
• Essentially mashes the endosperm inside the husk
• Heated to final roasting temp, time/temp
  determines final Lovibond color index

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Kilning (continued)

• Chocolate Patent Malts
• dried to 5 moisture
• roasted at 420-450o F for up to two hours
• high heat degrades the starch so no protein rest
  is needed
• can also be roasted over beechwood fires (Bamberg
  style)

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Kilning (continued)

• ALL malts
• Once the malt is evenly roasted, they are cooled
  to 100o F
• Placed in a rotary bin (or some other method) and
  rootlets are removed
• Malt needs to rest for at least one month before
  mashing

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Other Malted Grains

• Wheat
• has enough diastatic power on its own, but not
  enough husk to effectively lauter on its own
• high protein ß-glucan content compared to
  barley, needs longer protein rest if used in
  large quantities
• Rye, Oats, Sorghum - sometimes malted, usually
  used in raw form

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Barley Contents

• Sugars Starches- converted to sugars during
  mashing
• Enzymes - a type of protein, influences protein
  content of the mash, too!
• proteins- food for the germinating acrospire

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Barley Contents (continued)

• free nitrogenous compounds
• B-complex vitamins- needed for yeast development
• Phosphates - necessary for acidification of the
  mash used by yeasts

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Barley contents (continued)

• Trace Elements
• Tannins
• cellulose
• polyphenols
• components of the husks
• can cause harsh flavors in beers if leached out
  by hot or alkaline sparge water

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Barley contents (continued)

• Fatty acids lipids
• support respiration of the embryo during malting
• can create oxidative flavors and low head
  retention if excessive levels carry into the wort
• Hemicellulose soluble gums
• must be reduced by enzymes to permit head
  retention, else may cause clarity problems

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Categories of Specialty Malts

• Kiln Produced
• Roaster Produced

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Kiln Dried, Roasted Malts
Victory Special Roast Chocolate Dark
Chocolate Black
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Roasted Barley, Black Barley
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Cereal Adjuncts

• Cheap source of carbohydrates with minimal
  protein addition
• Must be gelatinized before mashing - preliminary
  boil or flaking through hot rollers
• corn (maize)- heavy use in Amer. light lager
• rice grits - heavy use in Amer. light lager
• sorghum
• flaked barley, rye, and wheat

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Other Adjuncts

• Corn sugar
• Cane sugar
• fully fermentable, cheap, produce more EtOH and
  drier beer
• cidery flavors tend to be produced due to the
  enzymes used by the yeast to metabolize the
  sucrose

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Other adjuncts (continued)

• Honey
• common in specialty beers
• contributes some aromatics
• tends to make beer thinner and more alcoholic due
  to high sugar content

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Other adjuncts (continued)

• Malto-dextrin
• syrup or powder
• adds body or mouth feel to beer
• Caramel
• Molasses
• Maple syrup
• licorice

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Color

• Determined by types of malts used
• Important characteristic of styles
• Two scales
• EBC (Europe)
• SRM (USA)
• Low (light color) to high (black)

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Color (continued)

• Amer. Lite Lager 2 to 4 SRM
• Pilsner 3-5 SRM
• Oktoberfest 5-14 SRM
• Doppelbock 20-30 SRM
• Stout gt 50 SRM