Barley Malt - an overview

Most common source of

fermentable sugars in beer
Grass family Gramineae
Species Hordeolum vulgare
formed by sprouting barley
kernels to a desired length,
stripping off the rootlets,
and drying to a specific
color
Barley Malt oveview
(continued)
Parts of the Kernel
germ (actual growing part
of the kernel)
Acrospire- above
ground portion
Rootlet - below ground
portion
endosperm (starch food
supply for the germ)
needs to be converted to
sugar for brewing
husk (cellulose protective
cover)
Types of Barley
Two row barley
only two of the six flower rows are fertile and
able to produce kernels
Six row barley
all six rows are fertile and produce kernels
Four row
actually a six row intermediate, not widely used
in brewing
Differences in barley types
Two Row
bigger kernels, higher
yield per head
lower protein
(nitrogen) content
lower husk contents
(less grainy flavor)
less enzymes
Six Row
more yield per acre
more diastatic power
ie. enzymes (better
when using lots of
adjuncts)
higher husk level
makes for better
lautering filter bed
2-Row

6-Row
2-Row
6-Row
Purposes for malting
1. Convert the large chains of insoluble starch in
the endosperm to short chain water-soluble
starches
2. Break down proteins in the barley by activating
Proteolytic (protein breaking) enzymes
3. Activates the diastatic (carbohydrate breaking
enzymes that will convert starches to sugars
during mashing
Malting enzymes (continued)
Cytases (hemicellulases & B-gluconsases)
Occur during germination, not malting
break down husk cell walls
allow the diastatic enzymes to work more easily
during the malting process
Dextrase
Break the large starch chains at the 1-6 links to
make smaller polysaccharide chains
Malting Enzymes (continued)
Diastatic enzymes
-amylase
breaks the 1-4 links in the middle of the -glucans
starch to make smaller starch chains
-amylase
breaks the smaller starch chains into maltose sugar
by breaking 1-4 links near the reducing ends of the
smaller chains
Glucose molecule
Where -amylase
works
Maltose molecule
Modification
Sprouting the grains to correct modification
Acrospire grows from the germ end of the
kernel toward the opposite end
Length ratio of acrospire to the kernel
determines the level of modification
Malting is a three-step process
1)Steeping
2) Germination 3) Drying
Primary
Immersion
Phase
Drain &
Air Rest
Phase
Spray or
Additional
Immersions
Objective
is to
obtain
uniform
germinati
on or
chitting
Steep
Out
Germination,
which began
in the steep
tank,
continues in
the
compartment
where the
barley
undergoes
modification.
Germination
Kernel Moisture

Piece
Temperature

Time
Control Points
In Germination
Stop growth and
modification
Preserve enzymatic activity
Create shelf stability
Create colors and flavors
Objectives of
Kiln Drying
Milling
Weighin
g
Mashing /
Conversion
Separatio
n/
Boiling
Evaporatio
n
Environmentall
y
controlled
packaging
process
Bulk
Loading/
Unloading
Malting Process (continued)
Barley steeped in 50-65
o
F water for two- three days
Kernels allowed to germinate between 50-70
o
F for six to
ten days (Acrospire reaches 50% length about day 6)
Malt temp raised gradually to 90
o
F and held there for 24
hrs. (allows enzyme action)
Malt temp then gradually raised to 120
o
F and held there
for 12 hours to dry the malt
Malt must be bone dry before kilning
Modification- a definition
The degree of germination a barley kernel
achieves during the malting process.
the degree to which the protein/gum matrix of
the starch in the kernel is broken down
increases the amount of proteins which will
become soluble in water
Modification (continued)
Modification is achieved through the
malting process
Varies from under-modified to highly
modified malts
Modification is affected by
the strain and type of barley used
the malting process itself
Differences in Modification
Under-modified
more complete set of enzymes
more proteins that will require
additional protease enzymatic
breakdown to avoid the
protein-polyphenol induced
haze (chill haze)
Highly modified
high level of protein
degradation
doesnt require a long protein
rest
may not necessarily be suitable
brewing all styles of beer
Modification: Example 1
Fully modified - Ratio 1.0
Acrospire as long as the kernel
will have a low protein content
endosperm (starch) almost fully water soluble
Some of the endosperm is lost as it was used by
the acrospire to grow to this length. That
equates to less potential yield of fermentable
sugar
Modification: Example 2
75% Modification
Acrospire is 3/4 the length of
the kernel
more of the endosperm is
retained for fermentation
availability
more protein remains (adds
complexity to the beer)
the expense is that there is
reduced diastatic enzyme
activity for mashing
>75%
Degrees of Modified Malts
Continental
50-75% modified
retains more
endosperm for
fermentation
creates more protein
complexity but:
at the expense of
reduced enzyme
activity
American 6-row
Fully modified
because of higher
protein content, has
greater enzymatic
strength than
Continental
Degrees of modification
(cont.)
Both Continental and American malts
require a protein rest at about 122
o
F to
degrade albuminous proteins
promotes yeast growth
aids in head retention
Degrees of modification
(cont.)
Caramel & Crystal
fully modified
kilned at 50% moisture
(not bone dry)
This essentially mashes
the starch directly
inside the kernel husk
Chocolate & Patent
under modified (<50%)
do not require protein
rest, as the kilning
process degrades the
starches
Kilning
Kilning is roasting the malt to
achieve the proper color and other
characters of a particular malt
Raising the temperature of the
dried malt to a particular level
Creates flavor and body-
building melanoidins from the
amino acids and malt sugars in
the malt
Degree of modification + kilning =
type of malt
Kilning (continued)
Pale Malts (British & American)
Kilned between 130
o
and 180
o
F
Vienna Malt
low kilned at around 145
o
F
Czech Malts
raised slowly from 120
o
to 170
o
F, then roasted
at 178
o
F
Kilning (continued)
Dortmunder & Munich malts
kilned at low temperature, then raised before the malt
has dried to 195-205
o
F (Dortmunder) or 210-244
o
F
(Munich)
Amber malt
well modified, then dried and rapidly heated to 200
o
F.
Temp then raised to 280-300
o
F and held until desired
color is reached
Kilning (continued)
Crystal & Caramel
fully modified, then kilned at 50% moisture
Temp raised to 150-170
o
F and held for 1.5 to 2
hours
Essentially mashes the endosperm inside the
husk
Heated to final roasting temp, time/temp
determines final Lovibond color index
Kilning (continued)
Chocolate & Patent Malts
dried to 5% moisture
roasted at 420-450
o
F for up to two hours
high heat degrades the starch so no protein rest
is needed
can also be roasted over beechwood fires
(Bamberg style)
Kilning (continued)
ALL malts
Once the malt is evenly roasted, they are
cooled to 100
o
F
Placed in a rotary bin (or some other method)
and rootlets are removed
Malt needs to rest for at least one month before
mashing
Other Malted Grains
Wheat
has enough diastatic power on its own, but not
enough husk to effectively lauter on its own
high protein & -glucan content compared to
barley, needs longer protein rest if used in large
quantities
Rye, Oats, Sorghum - sometimes malted,
usually used in raw form
Barley Contents
Sugars & Starches- converted to sugars
during mashing
Enzymes - a type of protein, influences
protein content of the mash, too!
proteins- food for the germinating acrospire
Barley Contents (continued)
free nitrogenous compounds
B-complex vitamins- needed for yeast
development
Phosphates - necessary for acidification of
the mash & used by yeasts
Barley contents (continued)
Trace Elements
Tannins
cellulose
polyphenols
components of the husks
can cause harsh flavors in beers if leached out by hot
or alkaline sparge water
Barley contents (continued)
Fatty acids & lipids
support respiration of the embryo during
malting
can create oxidative flavors and low head
retention if excessive levels carry into the wort
Hemicellulose & soluble gums
must be reduced by enzymes to permit head
retention, else may cause clarity problems
Kiln Produced

Roaster
Produced
Categories of
Specialty Malts
Kiln Dried,
Roasted
Malts
Victory
Special Roast
Chocolate
Dark
Chocolate
Black
Roasted
Barley,
Black
Barley
Cereal Adjuncts
Cheap source of carbohydrates with minimal
protein addition
Must be gelatinized before mashing - preliminary boil
or flaking through hot rollers
corn (maize)- heavy use in Amer. light lager
rice grits - heavy use in Amer. light lager
sorghum
flaked barley, rye, and wheat
Other Adjuncts
Corn sugar
Cane sugar
fully fermentable, cheap, produce more EtOH
and drier beer
cidery flavors tend to be produced due to the
enzymes used by the yeast to metabolize the
sucrose
Other adjuncts (continued)
Honey
common in specialty beers
contributes some aromatics
tends to make beer thinner and more alcoholic
due to high sugar content
Other adjuncts (continued)
Malto-dextrin
syrup or powder
adds body or mouth feel to beer
Caramel
Molasses
Maple syrup
licorice
Color
Determined by types of malts used
Important characteristic of styles
Two scales
EBC (Europe)
SRM (USA)
Low (light color) to high (black)
Color (continued)
Amer. Lite Lager: 2 to 4 SRM
Pilsner: 3-5 SRM
Oktoberfest: 5-14 SRM
Doppelbock: 20-30 SRM
Stout: > 50 SRM