Lesson 2 - Speciality Malt
This lesson deals with speciality malt. Speciality malt is any malted product other than standard pale barley malt. We explore how these malts are made. We discover how using speciality malts or malt extracts, provides different beer flavour, aroma and can also affect colour.
Lesson Sign-off
This lesson dealt with speciality malt. It explored how speciality malts are made. It also covered how using speciality malts or malt extracts, affects beer colour, flavour, clarity and foam stability.
You should now be able to:
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Categorise speciality malt products.
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Describe the methods used to produce speciality malts.
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Explain the effect of heat on parameters such as enzyme activity, colour and flavour.
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Understand the ways in which we can use speciality malt products.
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Detail how malt extract is produced and how it can be used in the brewing process.
- Differentiate between the classes of caramel products and their use in brewing.
A self-assessment lesson follows. This gives you the opportunity to determine the level to which you have met these learning outcomes.