Malt Specialty Products Group

Question
You state your 2-row is highly modiefied so that a protien rest is not needed, but recommended a protien rest to avoid possible chill haze. AT what temp? Many suggest 122 but I thought that Cargill feels a 130 temp is better?
Signed,
Just a homebrewer.
Posed by Ted, Villa Park IL usa on April 17, 2002

Answer
A lot of this depends upon your process and your abilities. Some brewers believe that a Protease rest is needed at 106 to 108'F so the start at that temperature with a 20 to 25 minute protein rest. Other brewers use 120 to 122'F as a starting point.

What I have seen a lot in the micro and small brewer operations is people just mashing in at 160 to 165'F because they do not have the equipment to raise the temperature of the mash fast enough to go through the beta amylase conversion phase without getting too many fermentable sugars.

If you have the equipment, the safest bet is to mash in at ~108'F with a 20 minute rest and build your brew from there.

Question
How much base malt do I need to use when doing a partial mash that includes biscuit malt.
Thanks,
Brian
Posed by Brian Riordan, Las Vegas NV USA on January 18, 2001

Answer
USe 5-15% Biscuit in the total grain bill.

Question
Hi!
I,m a high school science teacher and wanted to do a brewing demo for my class. We have been learning about fermentation and thought that it'd be interestiing for the kids to see a practical use of the bilogical process. Any suggestions?
Posed by Cindy McCabe, No. Dighton MA USA on November 1, 2000

Answer
Where were you when I was in high school? What a great project!

I would suggest keeping it simple by picking up an extract malt brewing kit at your local homebrew supply shop.

Question
I am lookinfg for a replacement malt, to sustitute for Briess Special Roast. I have found it to acidic in lab tests with distilled water.
Posed by Rich Chapin, Lincoln NE US on October 14, 2000

Answer
Try the DeWolf-Cosyns Biscuit malt as a possible replacement.

Question
Would you please outline the differences, in terms of contribution to the beer, between flaked barley and torrified barley. Would either tend to contribute more beta-glucan? Are torrification and micronisation the same process? Thanks,
Posed by joe casey, portland or usa on August 22, 2000

Answer
All of the grains that we supply are torrified, whether they are flaked or whole. It is simply that one is flaked and the other is whole kernel. The characteristics of the grain, regardless of form, will be the same.

Torrification and Micronization can be the same process. It is all about pregelatinizing the grain. This can be accomplished in several different ways; cook the grain in an oven, cereal cook the grain, or microwave it. We have found through numerous tests that our Infra-Red Process creates the best gelatinization of grains.

Question
I would like to know the enzymes of beer. What are they?
Posed by NAISANA S. ASLI, Tehran Iran on July 30, 2000

Answer
Alpha and Beta Amylase, Beta Glucan.

Question
Hi,I'm a all grain homebrewer since 10 years and i've been trying your Belgian malt for the last two year. Here is my problem: Using Canada malting 2 row malt or Hugh & Baird Pale Malt I acheived a conversion (check by iodine) in 60 to 90 minutes using usually step infusion. My mash water is a mix 50/50 of my city water and deionized water (my city water is hard) and i adjusted the composition with brewing salt. This combination give me also the proper Ph for mashing. Two years ago when I first start using your malt using the same technique, after 5 hours I still didn't have conversion (I do a Belgian type beer kind of Chouffe using step infusion, 20 min @ 60C/30 min @ 65C/30 min @69C). If I try the same recipe a week later using 100% Canada Malt, I acheive conversion within the time mentionned ,80 min. Since then, I've tried a couple of time using only Belgian malt and it was a total disater (more than 4-5 hours with a poor conversion). I now use a minimum of 60% Canada Malt and 40% Belgian + specialty malt and brought down the conversion to two hour. I have use at least ten bags of your malt since I've start, the malt was bought through different suppliers over that period.
Does Belgian Malt have a lower enzymatic activity than Canada Malt and English Malt? I've check calibration on my RTD temperature indicator and everything is OK, better yet I use the same equipment and techniques to brew from my other malts and everything is OK. So What is my problem??
I love the taste your malt bring to my Belgian Brew but I wish I could use it on it's own.

Pierre Toussaint
Posed by Pierre Toussaint, St-Alexandre Quebec Canada on April 28, 2000

Answer
Because the DeWolf base malts (Pilsen and Pale Ale) are relatively low in Diastatic Power (the measurement of enzyme activity in malt) by comparison to North American pale malt, conversion times are likely to take longer. However, you should not be experiencing a 4-5 hour conversion.

If you are using a large percentage of specialty malts (greater than 30%) it is possible that there is not enough enzymatic activity in the DeWolf base malts to carry the load of the specialty malts to conversion.

For additional reading on the DWC malts, check out the article by Dr. George Fix in our Technical Center.

I hope this is of some help.

Question
for a belgian pale ale, what malts should i use and in what % of each to achieve bjcp style guidelines. i want to compete in the competitions.
Posed by wayne Fehrenbach, Fargo ND usa on March 15, 2000

Answer
You can use 100% DWC Pale Ale malt for a fine Belgian style Pale Ale.

Question
Hello Maltster guy or gal,
I've asked and read.. and now I turn to you.
1) Do the enzymes stay within the grain, or are they washed into the kettle during the sparge?
2) I've read Noonan's article(maybe too quickly) you provide about reading malt analysis sheets, but he uses slightly different abbreviations. Would you run down the list of what the abbreviations you use are?
3) How are the extract percentages converted into a specific gravity potential yield? (an average 2 row extract potential is usually 1.036 per pound per gallon..)
Thanks for info.. I love munchin on your malt while i'm grindin for the brewery =)
Posed by Seth Auger, Duluth MN USA on March 8, 2000

Answer
Yes, the enzymes are trasnfered in your wort and into your kettle assuming that they have not been destroyed by too high of a mash temperature.

Our abbreviations are as follows:

Barley Type = Barley Type
Barley Variety = Barely Variety
Assortment = Assortment
H2O = Moisture Content
Color = Color expressed in degrees Lovibond
Protein Sol = Soluble Protein
Protein Tot = Total Protein
S/T = Soluble divided by Total
Extract FG - Fine Grind Extract (Dry Basis)
Extract CG = Coarse Grind Extract (Dry Basis)
F-C Diff. = Fine Coarse Difference
D.P. = Diastatic Power
Alpha Amly. = Alpha Amlyase

Extract potential can be calculated using the following formula:

DBCG (Dry Basis Coarse Grind) - MC (Moisture Content or H20) x 0.002 x Brewhouse Efficiency x 46.214

Question
I wanted to know what malt could give my weizen a red color.
Posed by Brett Giles, Minot AFB ND US on March 2, 2000

Answer
Try a small amount (less than 5%) of a low lovidond (10) caramel malt. You can also use a small amount (1%) of Black Malt.

Question
What is the maximum of Dewolf Cosin Special B I could in a batch (%). Would it be appropriate to use that in a Abbey Dubble or a Scoth ale?
Posed by Jean-Francois Gravel, Montreal Québec Canada on February 9, 2000

Answer
The Special B would be great in a Abbey Dubble or a Scotch Ale. Larger percentages (greater than 5%) will contribute a dark brown-black color and a full body to your beer.

I actually brewed a beer with 100% Special B. It was intense to say the least. I would recommend trying 5-10% and adjust from there as you feel appropriate.

Question
In some of my recipe, I'm using your caramel 80 in a proportion of 6 to 7%. Is it possible that raise the final gravity from 1,014 to 1,020.

Jean-François Gravel
Dieu du Ciel Brewery
Posed by Jean-François Gravel, Montreal Quebec Canada on August 17, 1999

Answer
Caramel malts add very little in the way of fermentable sugars.

I would suggest increasing the amount of base malt you use in order to reach your desired higher gravity.

Question
Is there a way of testing malt to determine if it is too old and gone slack?
Posed by Bob Smith, Wilmington De USA on July 21, 1999

Answer
I often think the best way to test malt, minus a lab, is to do a "chew."

Pop a handful of kernels in your mouth. Does the malt taste dull or oxidized? If so, you can expect much the same results in your beer.

Do a visual on your malt. Do the kernels appear to be dull and lifeless?

Stick your nose in a handful of malt. Does it smell fresh or stale?

Use the same principals that you would in tasting a beer.

Question
Hi !
What's the definition of EBC and SRM ?
So, what's the correlation between lovibond and EBC ?

Yan
Posed by Yan DEGIORGIS, GENEVA SWITZERLAND on June 30, 1999

Answer
SRM or Standard Reference Method is a standard reference color method based upon spectrophotometer readings for the determination of beer color. This measurement is expressed in degrees "Lovibond."

The EBC or European Brewing Convention has a similar method for determining color based on visual standards.

The ASBC method uses a spectrophotometer to assess the amount of light absorbed by beer in a 1/2 inch glass cuvette when illuminated with light at a specific wavelength of 430 nm. The SRM color rating is equal to ten times this absorbance level.

The other major system of measuring beer color is the EBC method. This technique reads absorbance in a smaller, 1 centimeter cuvette, but at the same wavelength as is used by the SRM. To get the final color value using the EBC method, multiply the absorbance by twenty five.

The EBC method can be directly compared to the ASBC method as follows:

SRM x 1.97 = EBC

or

EBC/1.97 = SRM

Question
I use a recipe formulation program that allows me to enter into a database the "typical malt analysis" for the different grains I brew with. However, the program asks you to enter the extract as "gravity per pound." Using your grain analysis, how can I arrive at "gravity per pound." I am looking for a number that does not include brewhouse efficiency as the program asks you to enter this separately. Thank you.
Posed by Larry P. Steinmetz, Humble TX USA on May 30, 1999

Answer
Ingredient Gravity = Ingredient (% of total grist) x Total Gravity.

An excellent resource book on this subject is "Designing Great Beers" by Ray Daniels.

Question
I'm attempting to make a mash for distilling and have 2lbs or an English Peat (Hugh Baird) Smoked malt, and 2 lbs. of rye malt, with 2 lbs of mixed 2 and 6 row. I know I'm lacking in diastatic power, does the rye and smoked malt have anything left to convert itself?
Posed by Howard Schneider , Portland OR USA on May 21, 1999

Answer
Although I have never distilled, I can tell you that commercial distillers use six row in their mash specifically for the elevated levels of diastatic power.

My guess is that the Peated Malt still has a fair amount of d.p. left in it assuming that it was only smoked and not roasted/high kilned.

The Rye should be high in d.p. as well.

I would suggest increasing the amount of six row in your mash to be safe.

Question
What does the lab do to get 100% extract yield? A professional brewer mentioned that one place he worked got better than 100% by separating the starch and husks, then grinding the starch very finely and mashing in a shallow, large diameter tun. What other techniques are practical (or not) for production brewing?
Posed by Don Obenauer, Atlanta GA USA on May 12, 1999

Answer
In essence, the lab uses just the endosperm portion of the kernel. You could expect material losses in this seperation process to be very high and also very time consuming.

Extract is determined by the specific density of extracted solution. This density is compared to a similar sugar solution. With this definition, the amount of sugar extracted could very well be above 100% if the specific gravity were high enough.

You also mentioned using a large mash area. I would assume this is to avoid lautering problems as you no longer have any mash bed to act as a filter.

I would suggest researching the Practical Brewer which is published by the Master Brewes of the Americas for additional production brewing techniques.

Question
Hello. I used a bag of malt that was given to me quite awhile ago. It was in a plastic 'burlap' bag with Paul's Malt Pale Ale on the front, but it was sealed in a plastic bag on the inside. I searched the web and found that this was legitimate malt. However, my starch didn't convert to sugar in the normal 60-90 minute single infusion times. Even 2 hours wouldn't have bothered me. One batch seemed to have taken all day. Would there be any possibility that the malt was 'bad'? I mean...is that possible for a sealed bag of malt to go bad, and if so, would this slow down my mash times?

Thanks for your help,
Paul Graham
(Ironic that it was "Paul's Malt")
Posed by Paul Graham, Durham NC USA on May 10, 1999

Answer
Pauls makes excellent malts, but it's hard to say how it was handled once it left their malt house.

English Pale Ale malts are generally well suited to single step infusion because they are so well modified.

Is it possible that your mash temperature was too high?

Question
I had a question about the DWC roasted wheat.
I noticed that no number is given for diastatic power. Is it possible to make a wheat beer with this malt? What is the limit on the percentage of wheat that can be used, in proportion to 2-row, while still getting complete conversion of the roasted wheat?

Thanks in advance,
Brian Paszkiet
Posed by Brian Paszkiet, Champaign IL USA on May 3, 1999

Answer
I used 60% of the DWC Roasted Wheat in a Wheat Wine I brewed last fall on our 2 bbl. pilot brewery and achieved conversion. I used 40% 6-row rather 2-row because of the higher D.P. in the 6-row.

This is one of the coolest malts I have to work with. In terms of flavor profile and brew house efficiency it is similar to the DWC Biscuit. I highly encourage anyone that reads this posting to search this malt out and give it a try.

Question
What's the extract yield on your mash ready flakes, particularly rye flakes? Thanks.
Posed by tom sweeney, warrenville il USA on April 24, 1999

Answer
The minimum extract on our Rye flakes is 78%.

The rest of our flaked product line is as follows:

Barley: 75%
Oats: 75%
Wheat: 80%
Rice: 86%
Corn: 90%

Question
I recently started homebrewing and was wondering if you could brew in increments of 1 gallon rather than 5 gallons at a time. I asked the person at the local homebrew store if it was possible and they said that smaller amounts do not ferment correctly. Is this true?
Thanks,
Charley
Posed by Charley Mobley, St. Louis Missouri USA on April 14, 1999

Answer
I can't think of any reason that you can't brew in increments of less than 5 gallons. It's more a matter of economics I would suppose.

Question
why is it that 6 row malt needs a decoction mash.
Posed by Lee Ashenfelter, Ellerslie Md USA on March 30, 1999

Answer
Undermodified malts are best suited for decoction. 6-row malt does not require a decoction mash.

Question
If possible I would like to know what the specifications are for:

German light crystal malt
German dark crystal malt
English caramel

I intend to try to make a German Märzen beer and since there is a variety of Finnish malts for sale and in this case I will be using Finnish malts I would like to know if possible the specs. of the malts mentioned above.
Posed by Riku Keskisaari, Mustiala FINLAND on December 4, 1998

Answer
German light crystal malts are usually in the range of 14-17 degress lovibond or 35-45 degrees EBC.

German dark crystal malts are usually in the range of 65-85 degrees lovibond or 170-230 EBC.

English caramel malts can range from 10-60 degrees lovibond or 25-160 EBC.

Question
I would like to know which of the DeWolf-Cosyns specialty grains require mashing (as in all-grain brewing) to convert starches to sugars and which specialty grains are suitable for steeping to add extra flavor to extract recipes.

I am particularly interested in the following varieties because these are the ones we carry at Oahu Homebrew Supply: Biscuit, CaraMunich, CaraVienne, Aromatic, and Special B.

Thanks for your help!
Posed by Cathy Scheitlin, Honolulu HI USA on November 6, 1998

Answer
The DWC Aromatic malt has sufficient enzymes to convert its own starch. However, this malt should be used like an adjunct malt because of its high color and flavor potentials.

The DWC CaraMunich, CaraVienne, Biscuit and Special B malts have no enzymes and will therefore have to be converted by enzymes from other malts used.

Question
What is the shelf life of a two-row malt and what are your suggestions for storage for the homebrewer?
Posed by Jerry Chasko, Green Bay WI USA on September 3, 1998

Answer
Like all natural ingredients, the sooner you can use up your fresh malt supply the better. If need be, malt may stored in a cool, dry place, free of insects and pests for up to one year.

You may notice diminished "sharpness" in your specialty malts if stored for a period over and beyond six months.

Question
I have a question regarding the secrets to unlocking the really strong malt aroma you get when tasting German dopplebocks like Ayinger's Celebrator or Spaten's Optimator, or Scotch ales like McEwan's. I have tried making a dopplebock in the past with a grist consisting of about 50% Munich, 35% lager, and the remainder consisting of aromatic, chocolate, and wheat malts. I used a double decoction mash, converted around 154 degrees, and boiled for 90 minutes. I achieved a starting gravity around 1.084 or so. In short, I tried everything I could think of to get a really strong malt aroma and flavour in that beer, and despite my best efforts came up short in that area. I don't know what else I could have done to get the exaggerated maltiness found in the aforementioned commercial masterpieces. I have since learned of the "no sparge" method and haven't tried it yet, but other than that I am stumped. What is the secret used to unlock these flavours and aromas from the malt?? Thanks in advance.
Posed by Steve McRuiz, tulsa ok USA on August 13, 1998

Answer
This is an excellent question.

I would recommend that you use upwards of 85% Munich malt in your Doppel Bock, with the balance being 10% pale malt, 3% caramel malt, and 2% black malt. This should bring you closer to the exaggerated malt aroma you are looking for.
However, the malt you use and the quantity you use it in are just two of the variables.

If you do not already own a copy of Darryl Richman's book "Bock", I would highly recommend you purchase one. In his book, Richman discusses in great detail the process that German brewers use to acheive greater malt presence in their beer.

I just brewed two different beers on our two barrel pilot brewery using the no sparge process. I'm anxious to see if this process makes a difference.

Question
I have recently purchased a few Kgs of Stout Malt that boasts it has been kilned at a lower temperature to maintain beta-glucan enzymes to assist in improved adjunct conversion (i.e. Flaked Barley).

I was told to try this malt as the base malt when making a stout. As a tight fisted homebrewer, I consider this an expensive way of making a Stout as this Stout Malt was purchased at a similar cost to specialty malts.

My question is would I see just as good a result if I use this malt in 10-20% additions with my regular 2 row for an added beta-glucan?

Or should I go the full monte just once to get the full effect of a Stout Malt.

Or does this malt make bugger all difference.

I look forward to your reply.

Guy.
Posed by Guy Brindley, Edmonton Alberta CANADA on August 10, 1998

Answer
I am not completely sure what a "Stout Malt" is so I am not overly comfortable in making a recommendation.

Your best bet is to start off with a highly modified, low beta glucan malt.

I would recommend contacting the manufacturer of this "Stout Malt" for their specific recommendations of usage.

Question
I have been using your Two-Row Pale Malt and your Special Pale Malt. Do these malts require a protein rest? I am a homebrewer, and have been using a protein rest (120F) on all American malts. Thanks for your help. Love your product.
Posed by David Slamen, Missouri City Texas USA on May 29, 1998

Answer
Both the Schreier Two-Row Pale and Special Pale malts are highly modified and do not require a protein rest.

However, omitting the protein rest may make your beer prone to haze.

Question
I am a homebrewer currently developing recipes with my sights on opening a microbrewery. My all-grain brews tend to have chill haze, and do not usually exhibit the clarity of commercial brews, although the flavors are generally excellent. How do I clear the beers without altering the taste significantly? My brews are either single infusion @ 152 degF for 1 hour, or a single protein rest @ 122 degF for 20 minutes then stepped up to 152 degF. I don't use clarifiers other than Irish moss for the last 20 minutes in the boil.
Posed by Larry O'Mahoney, New Orleans La USA on May 28, 1998

Answer
I would suggest extending your protein rest to 30 minutes, although you could go as long as 45 minutes.

You may also want to experiment with higher temperatures - say 131 degrees F rather than 122 degrees F.

Question
We brewed a batch of beer using a single temperature infusion. The malt was a Pilsen type from Austria. After four hours the mash had not reached conversion!

All we can figure is that the malt wasn't highly modified and that we should have included a protein rest.

Any thoughts on this?
Posed by Chris Mcatee, Calgary Alberta Canada on May 22, 1998

Answer
I feel it is safe to say that the Pilsen malt you were using was undermodified. Typically you should be able to reach conversion in
1-1.5 hours.

In the future you might want to try supplementing up to 25% of your total grain bill with a high enzyme malt such as brewer's two-row or six-row malt to aid in conversion.