Lesson 1 - Introduction to Speciality Malt and Adjuncts
This lesson is an introduction to the Speciality Malt and Adjuncts 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
What You Should Know Before Starting this Unit
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’s covered |
What you should already be able to do |
|
Contribution of speciality malts to final beer |
Give examples of why speciality malts are used. |
|
The process and equipment used to make specialty malts |
Give an overview of how each speciality malt is produced |
|
Adjunct usage in brewing |
List the reasons for using adjuncts |
|
The process and equipment used to make adjuncts |
Explain how common adjuncts are made |
|
Analytical parameters of adjuncts |
Identify main adjunct types |
|
Effects of adjuncts on the brewing process and beer quality |
Describe how adjuncts affect beer |