Adding Value To by Malting

Tom Blake and Victoria Blake Montana Malters, a division of Western Feedstock Technologies

Abstract Germinated, dried grains have a long culinary and brewing history. Typically, malted grains command a 4- Results and Discussion fold increase in value over their unmalted counterparts, Malting oats improves their flavor. Hulless and some grains command greater premiums. Our Oats (like hulless ) can be directly utilized in company, Montana Malters (a division of Western food products. Malting hulled oats improves their Feedstock Technologies) makes malt from a wide array brewing potential. In this experiment we malted of real and pseudo-, as well as from grain three batches of hulless oats, two batches of legumes. We also produce equipment that allows Monico (hulled) oats (batch 1 using 5 days relatively small-scale production of these added value germination and batch 2 employing 4 days’ commodities. In this poster, we will present data germination) and measured water uptake during showing how conventional (Monico) and hulless steeping (table 1) (PRoatina) oats differ in malting characteristics from more traditional malting barley varieties. We will initial % 1h% 2h% 3h% 4h% 24h% Hulless Oats 10.41 24.26 27.02 30.93 32.81 44 discuss how these characters can be used to advantage Monico Oats 9.06 24.55 32.9 33.62 35.54 42.84 in producing a wide array of malt styles, and how these The MiniMalter 10.54 29.21 31.62 33.99 35.73 45.83 unique malts can be used in baked and fermented 10.2 51.43 The Montana Minimalter (patent pending) 10.5 48.22 products. provides a flexible approach to malting. The Multitank system allows the user to employ the Table 1. Water uptake during steeping Number of tanks equaling the number of days In the malting process. This permits the kiln station Malting results showed that while Monico oats To be used efficiently, and a batch of finished malt to be The Malting Process Germinated for 4 days showed no detectable diastatic removed for cleaning and packaging each day. power, with 5 days germination, significant starch degrading capacity was observed. Extracts followed Steeping with vigorous predictable trends and improved with germination aeration- seed to ~59% duration (baking vs. pale and Munich) and were generally moisture (1-2 days) Literature review higher with hulless vs. Hulled oats. Wort colors also Germination: 60-62F, 1-4 Oats and pseudocereals (Amaranth. Buckwheat, Quinoa) followed expectations, with more highly modified malts days depending on malt have been well-studied both as grain and as germinated (Munich and Monico1) producing darker worts (3L) than use. or malted products (Makinen and Arendt, 2015). During lesser modified malts, likely due to Maillard reactions Kilning: Typically ~16h to germination, proteases, glucanases and amylolytic generating both color and flavor. obtain 4-5% moisture enzymes increase, inactivating protease inhibitors and We have developed a tank divider system that permits 8 generating the conditions for carbohydrate hydrolysis. samples to be malted in each tank (fig. 2) We hope this From a functional foods (and beverages) perspective, will encourage breeders and geneticists to perform the germination provides a powerful tool for increasing sorts of germplasm surveys that could help us select desirable components (antioxidants in buckwheat (Krahl improved and pseudocereal cultivars (fig. 2). et al., 2008) and decreasing concentrations of antinutrients (e.g. phytic acid Valencia et al., 1999) and improving digestibility. Germinating and malting oats and pseudocereals improves flavor, and the process can be Methods tailored to match the needs of both bakers and brewers. Malting: Malting was performed in our Montana MiniMalter with 100lb quantities of seed (except for Amaranth, Quinoa and Buckwheat which were done in 50lb quantities). The malting regime used varied with sample, depending on its water uptake characteristics and ultimate end use. Our standard malting system is: 12h steep with aeration, 4h airrest, 4h steep, 4h airrest, 12h steep, 4h airrest, 200 then to germination for (generally) 4 days with 180 daily rinsing. Following germination, grain is 160 moved to the kiln position where drying is done ar 140 140F for 12h and curing at 170F for 2h. Figure 2. A tank with dividers 120 All moistures were determined using a Torbal 100 BTS110 moisture analyzer. Time to conversion, 80 extract and wort color were measured in accordance to ASBC methods, but scaled to fit 2ml 60 Literature Cited 40 Krahl. M., Back W. Zarnkow M., Kreisz S. 2009. J. Inst. microfuge tubes. 20 Brewing. 294-299. Makinen O.E. and Arendt E.K. 2015. JASBC 73(3) 223-227. 0 Baking (n-3) Pale (n=2) Caramel (n=2) Munich Monico1 Monico2 Amaranth Buckwheat Quinoa Valencia et. al. 1999 Int. J. Food Se. Nutr. 50(3) 203-211 Extract Lovibond Conversion time Figure 1. Malt Analysis