Lesson 6 - Speciality Malt and Adjuncts Final SAQ
This lesson allows you to test yourself on the material covered in all previous adjuncts lessons and determine the level to which you have attained the outcomes.
Self-Assessment Questions
1. ** Your sales and marketing colleagues are unhappy with one of your beers. They want the beer to be red rather than brown. It is a satisfying, full-bodied beer, but it is so full-bodied that consumers tend not to want another glass. Foam stability is also poor and most customers like foam.
The current recipe is 90% pale malt, 8% chocolate malt and 2% black malt. What changes should you make to the recipe?
2. **Three reactions take place during the manufacturing of speciality malts, providing colour and flavour.
a. Explain how the Maillard reaction, caramelisation and pyrolysis are relevant to the manufacturing processes and name the malts that get their flavour from each.
b. Provide a typical specification for one of the products described in the above question.
3. **Your brewhouse operator asks you why rice grits cannot be added to the mill alongside the barley malt before mashing.
a. What would your response be?
b. Briefly outline why adjuncts are used and explain their advantages and disadvantages.
4.***How does the chemical composition of adjuncts and speciality malt affect beer flavour and flavour stability?