Episode 124 | Understanding A Malt Certificate Of Analysis w/ Dr. Harmonie Bettenhausen
Sep 13, 2023
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Dr. Harmonie Bettenhausen, Director of the Center for Craft Food and Beverage at Hartwick College, explains the importance of understanding a malt certificate of analysis (COA) for brewers. Topics include a new yeast strain for seltzer fermentations, hop-derived product, mash out temperatures, the impact of malt variability on brewing, breeding targets for malt varieties in a changing climate, performing a grist analysis, and the importance of seeking information on malt quality.
Friability is crucial for assessing malt quality and can guide adjustments in the brewing process.
Assortment impacts milling and efficiency, requiring adjustments and optimization in the brewing process.
Protein content influences various brewing factors, requiring brewers to fine-tune recipes and processes for desired characteristics.
Deep dives
Importance of Friability
Friability is the most important item on a malt COA as it provides valuable information about the modification and quality of the malt. It measures how easily the malt breaks down and can indicate factors such as protein content, moisture levels, and enzyme activity. Low friability may require adjustments in the brewing process, such as lower mash temperatures. Monitoring and understanding friability can help brewers ensure consistent quality and performance of their malt.
The Role of Assortment
Assortment, the measure of kernel size distribution, is another crucial aspect of a malt COA. It affects the milling process and can impact extract losses during brewing. Understanding assortment helps brewers set their mill and optimize efficiency, particularly for brewers using two-roll mills or different types of malt like six-row varieties. Maintaining consistent assortment can improve mashing and overall brewing outcomes.
Significance of Protein Content
Protein content is a key factor to consider in a malt COA as it influences various aspects of brewing, such as enzymatic activity, krausen formation, and stability. High protein content can lead to potential haze issues, while low protein content may impact head retention and mouthfeel. Understanding the protein content allows brewers to fine-tune their recipes and processes to achieve desired beer characteristics.
Evaluating Moisture Levels
Moisture levels play a crucial role in malt quality, affecting storage stability and germination during malting. Monitoring moisture content in the malt COA helps brewers assess the risk of spoilage, mold growth, and enzymatic degradation. It also aids in determining appropriate storage conditions and can influence the mashing process and extract efficiency. Brewers need to consider the moisture content to ensure optimal brewing results.
Understanding Assortment and Its Impact on Brewing
Assortment refers to the measurement of the size of the kernels used in brewing. It is measured on four different screen sizes, and the goal is to have a wide assortment of plump kernels. Having a wider assortment can make it challenging to capture all the kernels during the mashing process, while having a higher percentage of plump kernels allows for better conversion of starches into sugars. It is important to set the malt appropriately to capture all the plump kernels and ensure optimum conversion.
The Importance of Free Amino Nitrogen in Malt Quality
Free amino nitrogen (FAN) is a crucial component in malt that provides the nitrogen and amino acids necessary for yeast nutrition and fermentation. It forms during the malting process and is correlated with soluble protein. Maintaining a proper level of FAN, usually below 200 ppm, is important for yeast health and fermentation. Too little FAN can result in yeast stress and fermentation issues, while too much FAN can lead to off-flavors. Understanding the role of FAN in malt quality and its impact on fermentation can help brewers troubleshoot and optimize their brewing process.
Dr. Harmonie Bettenhausen, Director of the Center for Craft Food and Beverage at Hartwick College, returns to the lab to chat with Cade about the importance of a malt certificate of analysis.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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