The Best of the Best in Wheat and Barley Research
Tuesday, February 7, 2012
Ramada Grand Dakota Lodge, Dickinson, ND
Alberto Jimenez-Diaz & Karen Hertzgard, assisted by Jerry Ford and Jon Stika gave a presentation on barley quality, malt production, wort production and making malt at home.
In the malting of barley, more protein slows water uptake and germination. 6-row barley contains more amylase enzymes, while 2-row barley has a greater starch content. Starch must first hydrolyze (absorb water) prior to enzymes conversion of starch to sugars. Higher protein content in barley slows the malting process and may result in lower modification as protein restricts the hydrolization of the protein- starch matrix. Unmodified barely is still “steely” and does not crush well into a proper grist.
Green malt that is roasted while still wet or pale malt “stewed” then dried and roasted are two approaches to making crystal malt.
Two-days of germination results in undermodified malt as starch is not granulized and little enzyme is produced. Four-days of germination is optimum for most malt barley varieties to achieve full modification with maximum enzymes present without sugar lost to seedling respiration. Seven-days of germination results in overmodified malt where some enzymes have been consumed to convert starch to sugar that is then respired by the growing seedling. The last stage of kilning malt determines type of malt produced: Pale, Munich, Chocolate, etc.
Paul Sadosky, Quality Assurance/Quality Control of Summit Brewing Co., St. Paul, MN gave a brief presentation on the brewing process showing slides of the equipment at Summit Brewing. He mentioned that a Moravian variety of two-row barley was being grown in North Dakota and malted by Rahr Malt for use in the Summit Pilsener. Paul also mentioned that most American lagers are brewed with 48 pounds of malt to produce a 32 gallon barrel of beer.
Jerome Distributing of Dickinson provided samples of Summit Extra Pale Ale, Pilsener and Great Northern Porter. Jon and Jerry were able to visit with Paul Sadosky firstname.lastname@example.org of Summit Brewing Co., Ray Albrecht Raymond_albrecht@cargill.com of Cargill Malt, Spiritwood, ND and Daryl Miller of Rahr Malt, Taft, ND. All three invited members of the Heart River Home Brewers to tour their respective facilities if in the area.