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BJCP - Malt
Technical content surrounding brewing Malt
| Question | Answer |
|---|---|
| What is malt? | Malt is any grain that has been "tricked" into sprouting, converting starches into sugars. |
| Name two major categories of malt used in brewing. | 1) Base Malt 2) Specialty Malts |
| What are base malts? | Base malts make up the bulk of the fermentable mash. Consider this the foundation of the beer being brewed. |
| Name two types of base malts. | 1) 2 row barley 2) 6 row barley |
| What kind of base malt is North America typically associated with? | 6 row barley |
| What are Specialty Malts? | Malts used to add specific color and/or flavors. |
| What is another name for Specialty Malts? | Character Malts |
| Name three types of Specialty Malts: | - Crystal Malt - Peated Malt - Black Malt - Biscuit Malt |
| What is the Acrospire? | The sprout at the end of a seed when it begins to germinate. |
| Why is 6 row barley harder to brew with? | Higher protein content results in greater amount of protein-polyphenol complexes during wort boiling & cooling, as well as increased problems with haze in the beer. The husk of the malt is high in tannins that contribute to haze, and astringent tastes. |
| How are the weaknesses of 6 row barley tempered? | With the use of adjuncts, rice and corn typically. |
| Why is the Endosperm of the Malt important? | It provides the starches and proteins used to provide energy to the Acrospire. |
| Briefly describe the malting process. | Grains are steeped for 2-3 days. Germinated for 6 - 10 days. Dried to inhibit further growth. Kilned to achieve color and flavor. |
| Name the contents of malt. | - Sugar & Starches - Enzymes - Proteins - Tannins - Polyphenols, Cellulose - Nitrogenous compounds |
| Name three types of enzymes found in malt. | - Diastatic - Proteolytic - Debranching |
| Name the two types of diastatic enzymes found in malt. | - Alpha Amylase - Beta Amylase |
| What is the function of the diastatic enzymes? | It is an enzyme group that converts starches to sugars. |
| Name four categories of adjuncts. | - Unmalted grain - Honey - Sugars - Fruits and Fruit Juices |
Created by:
KateCHopkins
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