This is where I will try to post, as often as I can, on beer topics that are related to my beer, the beer I drink, and my beer education.

Wednesday, February 15, 2006

Day 13, Malt Biochemistry and Specialty Malts

The morning was spent covering the inter-workings of the malt and malting process. The maltsters use some pretty cool equipment at times. And we learned even more about the beta-glucans (the major part of the cell walls of the endosperm of the barley).
The afternoon proved to be a little more fun. We split into groups and researched various specialty malts. Then, as a class, we compiled a large table comparing the different malts (i.e. what they are, how they are malted, why they are necessary, and the specifications involved in evaluating them). Cool stuff. After class, we drank beer and tasted each of the individual types of malted barley and roasted barley (the only unmalted barley). I was surprised to notice that I had never tasted malted barley before, especially since I have been brewing with many different varieties for over 3 years.
And I finally managed to find an answer to Andy's question today, on what exactly "torrefied" means.
The grain is intensely heated, forcing the endosperm to swell so much it bursts. This causes some pre-gelatinization, and softens the grain a bit. If you wanted to produce flaked barley or wheat, then you would go one step further, and simply roll it out. Apparently there is a little more to the process, but my prof. would not delve further into it until a later date.

2 Comments:

Blogger Linds said...

Apparently there were two day 12's :)

9:51 AM

 
Blogger Christopher Hughes said...

Maybe he thinks 13 is un-lucky. Or he's had one too many beers...

2:22 PM

 

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