Quality beer with perfection and unique flavor is every brewer's dream. However, limited by many factors such as the brewing environment, the quality of raw materials, and changes in consumer requirements, the quality of the beer we brew cannot and cannot reach the perfect level, and there are always defects of one kind or another, so "beer" Retouching technique" becomes a skill. Today, the editor will share with you the modification technology of special malt in the saccharification stage.
1. Flavor substances of special malt
The unique flavor of special malt is mainly due to the difference in its production process. It can be roughly divided into two categories: one is non-colored malt. Such as lactic malt, wheat malt, short malt, etc., they can indirectly affect the flavor of beer, and have a direct impact on the foam; the other is colored malt. Its unique flavor properties such as black malt, caramel malt (crystalline malt), and melanoid malt (heaped malt) benefit from high-temperature roasting. They can directly affect the color, aroma, taste and foam of beer.
2. Application characteristics of special malt
1). Influence on the flavor of beer
During the brewing process, malt can bring its typical aroma and taste substances into wort and beer, and special malt can better reflect this characteristic. It increases the body of the beer and gives an impressive malt flavor. Therefore, when brewing light beer and low-concentration beer, it can make up for the defect of watery feeling.
2). The effect on foam
Appropriate use of caramel malt, short malt and wheat malt can improve the foam performance of beer; with the increase of the amount of crystalline malt (caramel malt), the foam retention of beer continues to extend.
3). Impact on the brewing environment and overall quality
The special malt that improves the quality of beer by improving the brewing environment is represented by lactic acid malt. Lactic acid malt-like contains 2-1% lactic acid, and using lactic acid malt to enter the mash, is actually a biological acidification method. Compared with the general acid addition method, it can adjust the pH value of the mashed liquor more safely and organically, enhance the enzyme activity in the mashed mash, and improve the composition of polyphenols, so that the final beer tastes more plump and soft.
3. Matching scheme of special malt
The correct amount of special malt is critical to avoid fluctuations in beer color and flavor. Each winemaker should be flexible in practice according to the stylistic characteristics of the wine they make.
1). Caramel Malt
Caramel malt has different chromaticity, although it can adjust the color of beer, such as adding 3-4% light caramel or 0.5-0.7% dark caramel malt can make the chroma of 8EBC light beer rise to 11EBC. But its main function is to improve the mellowness and malt aroma of beer, improve the bitterness of beer, and promote beer foam.
2). Dark malt and black malt
Dark malt and black malt are generally only used in the production of dark beer, the amount of which depends on the color of the other malts in the ingredients and the desired color of the beer. The amount of rye malt is limited to 5% due to the impact on taste. Too much will be detrimental to the taste.
3). Lactic acid malt Lactic acid malt generally contains 2-4% lactic acid. For hard water brewers, using 6-9% sour malt is equivalent to adding 300-350g of pure lactic acid/100kg of malt. For brewing with soft water, 3-9% will achieve the best pH, and (696?) will give a better taste. But the higher usage gives a certain cooking and sour impression.
Specialty malts can make one characteristic or several characteristics of beer more intense and prominent than the use of ordinary malts. Among them, black malt, dark malt, caramel malt, etc. can be used to correct the color of beer; caramel malt can be used to make beer taste more mellow; wheat malt can be used to improve beer foam; acid malt can be used to adjust mash pH, which in turn improves the overall quality of the beer, and more.