Save
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account. Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

BJCP - Malt

Technical content surrounding brewing Malt

QuestionAnswer
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
Popular Miscellaneous sets

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards