Lesson 1 - Introduction to Malt
This lesson is an introduction to the Malt Unit. It offers you the opportunity to ensure that you have the necessary knowledge required to study the unit successfully. Also included is a brief overview of the topics that you will learn.
What You Should Know Before Starting this Unit
The self-directed learning material for the Diploma in Brewing has been designed to enable learners who have passed the General Certificate in Brewing or have a similar level of knowledge to study for the Diploma in Brewing exam. Whatever your background, when starting each unit, it is important that you feel comfortable with your current understanding of the basic brewing concepts. To help you do this, please review the table below and check that you have the knowledge required.
Table: What is covered in this unit and what you should already know
|
What is covered |
What you should already be able to do |
|
Barley, species, types breeding and cultivation |
Explain importance of barley in brewing and differentiate barley types and varieties |
|
Intake specifications and tests for malting barley. |
Detail the steps in the malting process |
|
Physiology and development of the barley kernel |
Draw a diagram and label the key components, of a barley kernel |
|
Benefits of using barley for the malting process |
List the properties of barley that make it suitable for malting. |
|
The process and equipment used for steeping |
Describe the steeping process |
|
The process and equipment used for of germination |
Describe the germination process |
|
The process and equipment used for of kilning |
Describe the kilning process |
|
The biochemical changes during modification |
Detail the changes that occur during modification of barley |
|
Analyses of base malt using EBC and IoB methods |
Give a typical specification for base malt |
|
Malt specifications |
Explain what each parameter on a malt specification means |