Lesson 5 - Malting Process SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 (Malting Process) and determine the level to which you have attained the expected outcomes.
Self-Assessment Questions
1. *Indicate whether the following statements are true or false. If false, provide a reason why you think this.
a. The moisture level at which germination begins is between 30-35%.
b. C6H12O6 (glucose) + 6O2 (oxygen) --> 6CO2 (carbon dioxide) +6H2O (water) + 36ATP (energy) is the anaerobic respiration formula.
The above formula represents anaerobic respiration.
c. Glucanases are produced de novo during germination.
2. *Describe the purpose of each stage in the malting process.
3. **What aspects of grain biology and the steeping process affect the rate of water uptake? What can maltsters do to ensure effective hydration of the grain during steeping?
4. **Look at the diagram below. Firstly, identify the control parameters available to you to control the process. Then, evaluate the impact of these parameters on the process.
5. **Explain the major biological changes that occur during germination. Describe their impact on the brewing process.
6. **Please answer the following questions about the kilning process:
a. List the three stages of drying. Give a brief description of each stage.
b. Which stage will you manipulate to differentiate between an enzymatic malt and a darker ale malt?
7. **Name one parameter that needs to be analysed to ensure food safety, and which can be caused by air pollution during malting. Explain its formation, and why this parameter is part of the due diligence analysis.
8. **During evaluation of your first wort run-off, you have noticed that there is a noticeable increase in the level of DMS. What changes in the malting process would you suggest making, to reduce this?