MALTING QUALITY TRAITS - Canadian Malting Barley Technical ...

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28 Chapter Four NDMA (Nitrosamines). Due to its high levels of enzyme activities and protein content, when kilning green malt produced from Canadian malting barley, care must be taken to maintain high airflows and to keep relatively low temperatures at the early stage of kilning. Low airflows and high temperatures in the early kilning stage could lead to a “stewing effect”, which promotes excessive production of soluble protein and resultant higher colour. Temperature at the curing stage is usually controlled at 75 to 85°C for 3 to 4 hours. Colour development can take place at the later stages of kilning, as a result of the high levels of reducing sugars and free amino acids (the precursors of coloured melanoidins) present unless conditions are accurately controlled. In general the finished malt from Canadian barley is considered as well modified, with the majority of the acrospires growing to ¾-1 times the kernel length. In some instances, up to 15% of overgrowth (acrospire longer than the kernel length) can occur without affecting final malt quality.
5 Brewing Whirl Pool Hot Wort Tank Wort Cooler Shipping Weigh Hopper Brew Kettle Ware House Malt Storage Cereal Storage Malt Mill Lauter Tun Figure 1. Schematic diagram of a typical Canadian brewery. with Canadian Malt THE ATTRIBUTES OF CANADIAN MALT ALLOW FOR SUCCESSFUL BREWING OF a wide range of beer styles, using many different beer production technologies and equipment. This chapter outlines some of the features of typical brewing operations in which the characteristics of the malt used are significant. The brewing process consists of the following steps: milling, mashing, wort separation, boiling, cooling, fermentation, maturation, filtration and packaging. The whole process, from mashing to packaging, takes about 21 days. Malt Hopper Cereal Weigh Hopper Hops Closed Kegging Bottle Shop Filtering and Carbonating Mash Tun Secondary Storage Cereal Cooker Water Filtration Initial Storage In the mash, coarsely ground malt, together with cooked cereal adjuncts if used, is mixed with warm water. Malt enzymes convert the starch to soluble sugars. The residual barley husks then provide a bed through which the malt extract, called “sweet wort,” is filtered using a lauter tun or mash filter. The sweet wort runs to the brew kettle, where boiling with hops adds aroma and bitterness. In a whirlpool, the hop residues and other insolubles are removed, and the hopped wort passes through a cooler to the fermenter. En route, yeast is added and fermentation commences. Wort becomes beer. Following fermentation, beer is matured, filtered and packaged. A schematic diagram of a typical brewery operation is shown in Figure 1. Malt Storage and Milling As malt is often transported over large distances, breweries must maintain sizable inventories. Malt is shipped at about 4% moisture, with due regard to its hygroscopic nature. Very cold malt tends to “shatter” in the mill and may cause lower than expected mash-in temperatures. Therefore, a period of acclimatization at the brewery is desirable for malt delivered in the winter. Malt, like any other food product, is susceptible to pest infestation, and care must be taken to properly store malt at the brewery. Bins used to store malt should be emptied and fumigated on a regular basis, depending on local conditions. Due to the cool and relatively dry Canadian climate, infestation is not an issue with barley and malt shipped from Canada. Malt is coarsely crushed in a malt mill, designed to keep the husks as intact as possible while producing grist of optimum particle size from the starchy endosperm. The optimum sieve analysis of the grist depends on the type of mill being used and the capability of the wort separation system (lauter tun or mash filter). Mill settings best suited to the kernel size must be established when brewing with Canadian malts, as they may be different from settings used for malts of different origin. The precise mill settings can only be determined through trial and error but some varieties with very plump kernels will require slightly larger roll gap settings. Chapter Five 29
Page 1 and 2: Canadian Barley Malting and Brewing
Page 3 and 4: Copyright © CMBTC 2012 Design and
Page 5 and 6: Canadian Malting Barley Production
Page 7 and 8: Figure 2: Percentage of Barley Area
Page 9 and 10: Malt Production for Domestic and Ex
Page 11 and 12: 2 IN Malting Barley Selection, Hand
Page 13 and 14: To better understand visual evaluat
Page 15 and 16: Barley Moisture Content Barley mois
Page 17 and 18: 3 IN Figure 1. Cross-section of a b
Page 19 and 20: Figure 3. TOP: Barley endosperm sho
Page 21 and 22: 4 Introduction Malting practices ma
Page 23 and 24: levels promote rapid modification,
Page 25 and 26: Fig. 1 A tower malting plant at Ali
Page 27: production, consequently uneven chi
Page 31 and 32: centre timing. A savings of 15 minu
Page 33 and 34: One of the known advantages of usin
Page 35 and 36: Malting Barley Varieties Under Deve
Page 37 and 38: TM COMPARATIVE MALT QUALITY PARAMET
Page 39 and 40: CDC COPELAND Two-rowed, a cross of
Page 41 and 42: CDC POLARSTAR Two-rowed, a cross of
Page 43 and 44: NEWDALE Two-rowed, a cross of CDC S
Page 45 and 46: LEGACY TM Six-rowed, a cross of Exc
Page 47 and 48: TRADITION TM Six-rowed, a cross of
Page 49 and 50: Chapter Seven responsible for barle
Page 51 and 52: Chapter Seven Once selected, all of
Page 53 and 54: 8 THE Chapter Eight Canadian Grain
Page 55 and 56: Chapter Eight Grain Safety The GRL
Page 57 and 58: 9 THIS Chapter Nine Organizations a
Page 59 and 60: Chapter Nine associated government
Page 61 and 62: Contact List Organizations Brewing
Page 63 and 64: Acrospire Glossary of Terms Adjunct
Page 66: 66 Copyright © CMBTC 2012 Printed

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