Lesson 7 - Malt Quality SAQ
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 - Q7
**List the three factors that influence extract recovery in the brewhouse concerning barley malt. Explain why.
Response:
- Variety
- Total nitrogen
- Kernel size
Variety will influence the enzyme level; this is genetically controlled. The total nitrogen will be fixed during the growing process and weather and farming inputs will influence this number. High nitrogen barley generally has lower extract potential. Kernel size can be influenced by environmental conditions. Good growing conditions will lead to plump kernels with high levels of starch. Drought will lead to thin kernels with lower starch content.