Lesson 7 - Malt Quality SAQ
Completion requirements
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Go through the activity to the end
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 6 (Malt Quality) and determine the level to which you have attained the expected outcomes.
Suggested Response - Q5
*List the most important characteristics that brewers want from their malt.
Response:
- Adherence to food safety expectations
- High extract potential
- Ease of milling
- Ease of conversion
- Ease of extract recovery
- Low viscosity wort
- The required balance of nitrogenous compounds
- Wort clarity
- Wort of the desired colour
- Ideal malty taste and no off-flavours