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.
Suggested Response - Q1
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?
Response:
The red colour could be obtained by reducing the chocolate and/or black malt and adding crystal/caramel malt. Unfortunately this can increase the beer’s fullness but we have a way of dealing with that! To reduce the body, you could introduce a liquid adjunct such as high maltose syrup which should increase fermentability and dilute flavour from the base and speciality malts. This should make the beer easier to drink. Introducing liquid adjunct would dilute the overall flavour but also dilute the protein content. This could reduce foam stability, but again we have a plan.
A small amount of wheat malt or a caramel malt designed to enhance foam stability could be added to the grist to improve the foam. We may also try a foam stabilising agent like propylene glycol alginate.