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 - Q3
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”.
Response:
For some speciality malts the statement is almost accurate. For most it is very inaccurate and for some it is totally wrong.
As we include wheat, sorghum and rye malt in our classification of speciality malt the fact that they are made from different cereals to the barley used for standard malt makes the statement completely wrong. Especially as due to the different physical properties, each requires a different process to that used to make standard malt. Roasted barley while classified as a speciality malt is not steeped or germinated so also disproves that statement.
The association of speciality malts with heat makes it is easy to jump the conclusion that speciality malt made from barley is only differentiated in the kiln or roaster. For most they are differentiated before the malting process begins. Most speciality malts are produced using higher protein/nitrogen barleys than are used for base malts. Most kiln green malt to a higher temperature than base malt (80-105°C) before roasting to develop the required colour and flavour. The malts closest to base malts in terms of colour and flavour are not heated in a roaster but their properties are developed throughout the malting process, not purely in the kiln. The germination conditions in Munich, Vienna and melanoidin malts are manipulated to allow the production of more amino acids and reducing sugars before they are kilned using a more elaborate and generally hotter process.
The wide ranges of stewed then roasted malts are also shaped throughout the malting process with green malt made to progress from modification to conversion producing high concentrations of Maillard reactants. These reactants are then converted into coloured, flavoured and usually acidic compounds in the roasting drum.
There is one type of speciality malt for which the statement holds true. Some producers of some kilned then roasted malts can use finished base malt to produce some of the darker types like brown and black malt. However, this is not common.