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.
Suggested Response - Q1
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.
Response:
a. True.
b. False. Diastatic power measures the ability of the enzymes in the grain to break down starch. As kilning temperatures increase, the diastatic power decreases.
c. False. There are other malted cereals available e.g. wheat and sorghum malt.
d. Largely false. Caramelisation requires quite extreme conditions to proceed at any significant rate. It requires low levels of moisture and is favoured by either high >9 or low <3 pH. Therefore, caramelisation is only likely to contribute to highly coloured crystals, even then, probably not substantially. For lighter products like carafoam, carapils and low coloured crystals caramelisation contributes next to nothing. Aside from highly roasted malts speciality malt flavour is almost certainly produced in the Maillard reaction.