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 - Q2
2. **How does lacking a husk affect grain during malting?
Response:
The absence of a husk makes grain difficult to malt because the husk and sub husk layers usually act as a barrier to water uptake. Without this barrier the grain takes up moisture rapidly and as a result achieving the target level is more difficult. Husks are insoluble and relatively slippery. This helps keep the grains separate. Without husks grains clump together more readily making it harder to provide oxygen and remove heat and CO2. The tendency to clump also make transporting the grain around the malt plant harder. The lack of husk also means that acrospire is more easily damaged and grains are more susceptible to fungal spoilage before they arrive at the malt plant. In the process of storing grain fungi produce off flavours, toxins and in some cases particles that cause gushing in beer.