Lesson Information

Pre-requisite Knowledge:

  1. Introduction to Adjuncts and Specialty Malt (Adjuncts and Speciality Malt/Lesson 1)
  2. Speciality malt (Speciality malt and adjuncts/Lesson2)

Learning Outcomes:

  1. Categorise speciality malt products.

  2. Describe the methods used to produce speciality malts.

  3. Explain the effect of heat on parameters such as enzyme activity, colour and flavour.

  4. Understand the ways in which we can use speciality malt products.

  5. Detail how malt extract is produced and how it can be used in the brewing process.

  6. Differentiate between the classes of caramel products and their use in brewing.

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