Info

Note: Many types of malts are prepared to meet different specifications. Because malts are analyzed by different methods and often there are no true conversion factors, the example values given are approximate. Data mostly from reference 1. d.b-dry basis; fr. wt.-wet weight basis. I thank S. M. Sole of the Crisp Malting Group for much help. "Lactic acid content 2-4%.

6In general malts from 6-row barleys tend to have higher enzyme and protein contents and lower extracts than malts from 2-row barleys. Wheats, being husk-free, tend to give malts with higher extracts than barley, because the husk yields no extract. °n/a = not applicable.

^Hot-water extracts determined on finely ground samples. Different laboratory mashing methods are used.

Note: Many types of malts are prepared to meet different specifications. Because malts are analyzed by different methods and often there are no true conversion factors, the example values given are approximate. Data mostly from reference 1. d.b-dry basis; fr. wt.-wet weight basis. I thank S. M. Sole of the Crisp Malting Group for much help. "Lactic acid content 2-4%.

6In general malts from 6-row barleys tend to have higher enzyme and protein contents and lower extracts than malts from 2-row barleys. Wheats, being husk-free, tend to give malts with higher extracts than barley, because the husk yields no extract. °n/a = not applicable.

^Hot-water extracts determined on finely ground samples. Different laboratory mashing methods are used.

(1,8). There is also a series of caramel malts: carapils, 2— 5; carahell, 20-33; and caramuench, 50-300. Common British malts usually have colors of about:- lager, 3; pale ale, 4-6; mild ale, 7-8, amber, 40-85; brown, 100-200; chocolate, 500-1,100; and black, 1,200-1,600 (1,4). A full range of caramel malts is also available. These color ranges are not legally defined, and malt may be made to any reasonable specification. In addition to color, these malts impart special characteristics to beers and some other products. They are of no value in making distilled products. Colored and special malts, lacking enzymes, are used in small proportions in mashes mixed with paler malts that do contain enzymes. Less usual barley malts include un-dergrown or chit, malts that have the advantages of raw grain adjuncts in mashes, are less costly to make than normal malts, and can be used legally where the use of un-malted grains is illegal. Proteolytic, enzymic, and lactic malts contain a proportion (e.g., 2-4%) of lactic acid. These malts are used to adjust mash pH values where other methods are not permitted (1,4,8). Mashes made with a proportion of these malts yield a good extract, and the wort is enriched with N-containing yeast nutrients. Wheat beers are made from mashes prepared mainly with wheat malts (1,8). These malts are sometimes used in small proportions in mashes making barley beers, to improve the beer foam. Smoked, caramel, and roasted wheat malts are also used to a small extent. Sorghum malts are increasingly being used in Africa to make lager-type beers as well as traditional opaque beers (1). Distillery malts are of two main classes. Those in which the malt is the main or only component of the mash must have high extract yields and need only moderate enzyme contents, but those used to convert large amounts of starchy adjuncts in the mash must be rich in enzymes, although their extract yield is not so critical. These may be green (undried) malts (1,2).

The Mediterranean Diet Meltdown

The Mediterranean Diet Meltdown

Looking To Lose Weight But Not Starve Yourself? Revealed! The Secret To Long Life And Good Health Is In The Foods We Eat. Download today To Discover The Reason Why The Mediterranean Diet Will Help You Have Great Health, Enjoy Life And Live Longer.

Get My Free Ebook


Post a comment