Grains and Their Roles in Brewing Beer
Grains are essential when brewing beer as they are used to produce malt. Craft beer equipment requires a wealth of raw materials, many of which are malt. Malt plays a great role in the making of beer as it can be fermented by yeast, producing the final product.
Cereals
Barley
Barley is the most commonly used grain in brewing as it is used to produce more malt than any other grain. It is hardy and drought-resistant, making it a reliable crop for farmers. The sprouting process makes the grain more suitable for brewing by increasing its enzyme content, making it easier to digest. After germination is complete, the grains are sun-dried and ground into flour. Although barley is the most commonly used grain in beer production, it is only used to produce small amounts of malt. Barley malt is used as a base for other ingredients, as a sweetener, and to add body to the beer.
Wheat
Wheat is another grain used to produce beer malt. Grains are grown on cereal crops and are refined to remove the bran and germ (the inside of the grain). The resulting grain is called white wheat. Bran and germ contain high amounts of starch and are used as sweeteners in malt production. Wheat is a cheaper grain and still yields small amounts of beer alcohol. These properties result in beers that are low in bitterness and high in protein and fat. These fatty proteins are used in cooking and soap production.
Effects on Beer Taste
During beer brewing, special malts can infuse many typical flavors and special mouthfeel into wort and beer. For example, the addition of burnt malt significantly impacts the beer’s flavor, especially to increase the mellowness of the beer and leave a deep impression on the malt flavor. Through a certain process, it can be made into a wort rich in nutrients such as sugar and phosphate, which can be fermented by yeast to make beer. Thus, when producing light beer or low-strength beer, burnt malt can be added to make up for the monotony of taste and flavor.
Effects on Bubbles
The addition of appropriate amounts of charred malt and wheat malt can improve the foam performance of beer. With the popularity of crystallized malt in the market, people began to try the right amount of crystallized malt to prolong the beer’s holding performance. Generally speaking, it is ideal for controlling the dosage within 10%, and the specific use should be determined according to the variety of wine, raw material indicators, and process implementation.
Impact on Brewing Environment and Overall Quality
Lactic acid malt is often used in the production of craft beer equipment. Lactic acid malt is a representative of special malt, which can improve the quality of beer by improving the brewing environment. In fact, adding a certain amount of lactic acid malt to the mash is a kind of biological acidification. Adjusting the pH value of the mash enhances the enzyme activity in the mash and improves the composition of polyphenols, resulting in a softer, more harmonious, and fuller taste of beer.
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