A Brief Introduction to (specialty) malts

A quick walkthough of malting, and the various techniques and parameters involved. Slides as given at the London Amateur Brewers meeting on 8 April, 2013.

Transcript

1. A Brief Introduction to Specialty Malts B e n F i e l d s @ a l s o t h i n g s m e @ b e n f i e l d s . n e t
2. Malting Basics
3. What is Malting? image source: http://www.istockphoto.com/stock-photo-11796472-texture-of-raw-barley.php image source: http://photographicdictionary.com/m/malt
4. The Three Steps of Malting 1.Soaking 2.Germination 3.Drying
5. Germination, How Does that work image source: http://www.howtobrew.com/section2/chapter12.html image source: http://www.visitcarlsberg.dk/beer/BeerBrewing/brewing/Pages/Malting.aspx
6. Key Parameters Moisture of kernel Temperature Time
7. Drying Methods image source: http://www.geograph.org.uk/photo/2458863 image source: hhttp://brewercameron.wordpress.com/2012/06/28/bavaria-excursion-day-2/ kilning roasting
8. Types of Malt
9. A range of results •Kiln Produced •Roaster Produced Categories of Specialty Malts image source: http://www.bjcp.org/cep/BriessMaltingandExtractProcess.pdf
10. Raw Barley Green Malt Kilned Base Malts High Temp Kilned Malts Roasted Caramel Malts Dark Roasted Malts & Roasted Barley Special Processed Malts
11. Raw Barley Green Malt Pale, Pilsen, Wheat Malt Vienna, Munich, Aromatic Crystal Malt Chocolate, Black Patent, Chocolate Wheat, Roasted Barley Victory, Biscuit, Rye malt
12. Some Final Thoughts How critical is [specialty] malt in hop forward recipes? When is a specialty malt not a specialty malt?
13. resources http://www.bjcp.org/cep/ BriessMaltingandExtractProcess.pdf http://www.bjcp.org/study.php#malt http://www.howtobrew.com/section2/ chapter12.html http://www.weyermann.de/eng/index.asp? sprache=2