Lesson 3 - Speciality Malt SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 2 (Speciality malt) 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. Munich and Vienna type malt are both named after the cities in which they were first produced.
b. Diastatic power of malt increases as kilning temperatures increases.
c. Barley is the only malted cereal available for brewing.
d. Caramel malt flavour is from the caramelisation malt sugars.
2. ** How does lacking a husk affect grain during malting?
3. *** With reference to each type of speciality malt, critically evaluate the following statement: “Speciality malt is just standard malt that the maltster has heated to a higher temperature”.
4. **Your malt supplier has accidently sent you 100 kg of dark grain product with two identification labels. One label says roasted barley and the other says black malt. The figure below shows a sample from each of the bags containing the dark grain product.
Figure: Sample from the bags you have received
a. What action should you take?
b. How do the differences between how the products are made affect their properties and their effect on the finished beer?
5. **What is malt extract; how can it be used for brewing?