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Brewing Ingredients: Malt

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Brewing Ingredients: Malt the best of BREWING INGREDIENTS: MALT Please note all file contents are Copyright © 2020 Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. UNDERSTANDING MALT LINGO BY DAVE GREEN here are plenty of technical pounds found in beer. Maillard reac- found in the mash in addition to terms that surround the cereal tions combine a sugar molecule with starch from adjuncts, so long as the grains that we brewers use as an amino acid to produce hundreds of brewer does not dilute the base malt T a source of sugar to make beer. flavor-active compounds. The aromas enzymes too much. If brewers are us- Understanding the brewing jargon generated from the Maillard reaction ing lots of grains with little or no dia- used when talking about malt can be intensify as the reaction progresses static power, they may want to extend very helpful. This column assumes as temperature and/or roasting time the mash time. you have a basic understanding of increase. The progression of Maillard mashing already. If you would like to reaction products begin with cracker MEET THE FAMILIES learn more on the basics of mashing, and light toast aromas, then into the Steeping grains and mashing grains visit https://byo.com/article/your- caramel, toffee, honey, nutty realm, are two distinct classes of grains first-all-grain-beer/ and finally into roasted aromas like that homebrewers should familiar- chocolate, coffee, and burnt bread. ize themselves with. Steeping grains MALTING TALK Maltsters can adjust their process to are generally limited to two families Most of the grains that brewers use guide their roast towards different of grains, dark roasted grains (such are of the malted variety. The malting sets of these Maillard reaction prod- as chocolate malts, black malts, and process takes the raw, whole-grain ucts. roasted barleys), and caramel malts berries, another term for the raw Maltsters provide the color con- (such crystal, cara-types, and Special seeds of the grain, and begins the ger- tribution of the malt in degrees Stan- B/Special W). Basically all other grain mination process of the berry. Malt- dard Reference Method (SRM) (which families fall into the mashing class, ing is most often done on barley, but is based on the Lovibond (°L) scale), including base malts (such as Pilsen, wheat, rye, and oats, are a few other or in European Brewery Convention pale, Vienna, and Munich), roasted popular grains maltsters will utilize. (EBC) units. Utilizing a good calcula- malts (such as Biscuit, Victory®, and As the grain begins to become meta- tor, homebrewers can take the color brown), specialty malts (such as acid- bolically active, it sprouts or chits in contribution from each malt in the ulated and rauch), unmalted grains, malting lingo; some grains that are mash and combine them to come up and miscellaneous malts (like wheat, just barely modified before kilning with a general idea of the final beer rye, and oat). are called chit malz. The germination color via the Morey equation. While Here’s a truism for you: Mashing process lasts about 3-4 days before it this can give brewers a rough idea of grains should be mashed. That’s not is halted at a certain point when the the final color of a beer, it has its lim- to say they have to be. Extract brew- germination has progressed as far as itations such as not being able to dis- ers can use them to add some flavor the maltster requires. At this point tinguish brown hues versus red hues. from their Maillard products; just the grains are kilned, or dried. Some don’t expect much sugar contribution specialty malts are roasted to vary- FEEL THE POWER from them if they are simply steeped. ing degrees in a drum roaster, and One of the most important concepts Mashing grains contain high levels of others are changed by stewing before to understand is diastatic power of starch that brewer’s yeast cannot eat, roasting. Stewing involves taking the a malted grain. So what is diastatic but other microbes can, which creates newly germinated grains and raising power? It’s basically the grains’ abil- an instable beer. Starch can also cre- the temperature into the same range ity to convert the starch into sugar via ate a haze in the beer. Partial mashes that brewers mash their grains. This enzymes, particularly alpha amylase are a great method for extract brewers effectively converts almost all the and beta amylase. The more amy- who would like to try a mash, without starch in the grain to sugar prior to lase enzymes found in the malt, the the need for specialized equipment. the drying/roasting process. more diastatic power. The highest For more on mashing versus steep- level of diastatic power is found in ing, visit https://byo.com/mr-wiz- GET A REACTION green malt, in other words malt that ard/101/. There is a class of chemical reac- has just finished with the germina- tions that occurs in the malting pro- tion process. Once the malt enters cess that every homebrewer should the kilning process, this level begins understand, a process known as the to drop as the heat from the kilning Maillard reactions. Maillard reactions process tears apart these enzymes. In create the lion’s share of the charac- general, base malts will have enough teristic malty flavor and aroma com- diastatic power to convert the starch 1 Best of Brew Your Own Magazine – Malt © Battenkill Communications, Inc. All Rights Reserved IT ALL STARTS WITH BASE MALT BY KEVIN KAWA alt, hops, yeast, water. There have been extensive studies into each of these ingredi- M ents and their impact on the final beer product, but often it is the large flavor contributors such as hops, yeast, and specialty malts that get the most attention. While the influence of base malts in the final beer product might be subtle in comparison, it still will have an effect on your beer and knowing how they impact the final product can help you to better predict how your final beer will turn out. Base malts are exactly as they sound, the foundation the beer is built on. They are the major contributor of the car- bohydrates (from starch), proteins, and enzymes in the beer. They are the workhorse of a malt bill and some- times are just treated as such, but just because they are used primarily as a carbohydrate and enzyme source, that does not mean they are all in- terchangeable. Base malts have their subtle differences as well, and often there is a good reason why a specific base malt was used in a given recipe. each other on the head of the barley, better filter bed, so 6-row malt is of- Knowing the differences in the malts and often times two of the grains on ten easier to lauter. 6-row malt also can help you choose the right base the head grow larger than the rest. has higher enzymatic activity and malt for your brew. This leads to an inconsistent grain it is a good choice when using ad- size with some of the grains being junct starch sources or a large ratio of 2-ROW VS. 6-ROW MALT larger than the rest. Because of the highly under-modified malt due to its The first aspect to consider in choos- larger grain size in 2-row malt, it is increased enzymatic activity. That is ing a base malt is whether it is a described as having a mellower/malt- one of the reasons why it is often the 2-row or a 6-row malt. Outside of the ier flavor whereas 6-row is described choice of large production breweries. US, 2-row is basically the standard as having a grainier flavor. 2-row also Large breweries will use cheaper ad- for all base malts, and you would be has a higher starch content and can juncts such as corn and rice, and they hard pressed to find a 6-row malt for produce a higher extract, which is one need the increased enzymatic activity brewing. Even in the US, for the most of the reasons it is often the barley of to fully convert the adjuncts. Another part, base malts will almost always be choice for most maltsters. reason they will choose 6-row malt is 2-row for a number of reasons. 2-row The grainy flavor of 6-row is partly that it may cost less than 2-row malt grows fewer grains on the head of the due to the higher husk-to-malt ratio depending on where the brewery is barley (2 per head instead of 6 per of the grain. The husks contain a ma- located. The cost savings comes from head). This allows the grains to grow jority of the tannins, polyphenols, and the fact that more grain is produced plumper, and will typically result in proteins in the malt, so with a higher per barley stalk than 2-row, so you a larger and more consistent grain husk ratio, you will extract more of can produce more malt per acre of size. 6-row on the other hand will these qualities in the produced beer. planted barley, which lowers the cost usually grow different sizes of grains, One advantage of the higher husk ra- per pound of the finished product.
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