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Monthly Archives: December 2011

Information on malting and growing barley

I’ve been asked a few times now where I’ve gotten my information on malting. I’d like to be able to cite all my sources and I’ll definitely try but when I started this project I had no intention of posting videos about it on Youtube or even writing a blog about it. It was just something to do for fun. So I spent many hours taking notes on things I had read but neglected to record the authors. Here is a list of the known sites, papers and books that I have read to compile some of my information on malting. I will update this post whenever I find useful information.

Websites:

Barley World, Oregon State University

Al Korzonas, “Malt Production: What makes Munich malt production unique” 

North Dakota State University

Brewer’s Market Guide

Castle Malting, Malt Descriptions

Absolute Homebrew

“Moisture-dependent physical properties of barley grains” International Journal of Agricultural and Biological Engineering

Brupaks guide to Grains

Books:
Barley and Malt: Biology, Biochemistry, Technology.  Cook, A.H.
A Textbook of Brewing. Jean DeClerk
Malting and Brewing Science. Volumes 1 and 2. Briggs, Stevens, Young, Hough
Technology of Brewing and Malting. Wolfgang Kunze
Malts and Malting. Dennis E. Briggs
Brewing Science and Practice.  Briggs, Boulton, Brookes, Stevens 2004
Historical:
The Barley and Scotch Bigg Report Thomson, Coventry and Hope (1806) Papers published 1836
  Treatises on Brewing. Baverstock, James 1824
Seeds Sources:
Growing Barley:
Growing Wheat:
Spelt:

Malting process optimization of spelt (Triticum spelta L.) for the brewing process        LWT – Food Science and Technology.  Volume 50, Issue 1, January 2013, Pages 99-109

 

Sorghum:

Improving the evidence base on aflatoxin contamination and exposure in Africa  Commissioned by the ACP-EU Technical Centre for Agricultural and Rural Cooperation (CTA) in collaboration with the African Union Commission – Partnership for Aflatoxin Control in Africa (PACA). Okoth, S. (2016)

Aflatoxins in Sorghum, Sorghum Malt and Traditional Opaque Beer in Southern Malawi (Abstract only) Matumba, Limbikani & Monjerezi, Maurice & B. Khonga, Elenimo & D. Lakudzala, Deliwe. (2011)

Determination of Improved Steeping Conditions on Sorghum Malt  Dewar, Taylor, Berjak. (1996)

Effect of Germination Time, Temperature and Moisture on Malting of Sorghum Morrall, Boyd, Taylor. (1986)

Influence of Malting Conditions on Sorghum (Abstract only) Hassani, Zarnkow, Becker. (2013)

Current Developments in Malting and Brewing Trials with Sorghum in Nigeria: A Review A.C.Ogbonna. (2011)

Characteristics of African traditional beers brewed with sorghum malt: a review  Lyumugabe, Gros, Nzungize, Bajyana, Thonart. (2012)

Guide to Floor Malting Sorghum and Millets – University of Nebraska  Taylor, J. (2008)

More about Malting Sorghum – University of Nebraska  Taylor, J. (2010)

Malting of Sorghum: Further Studies on Factors influencing oc-Amylase Activity By J. A. N. Obeta, J. Okungbowa and L. I. Ezeogu (2000)

Alternative Cereal Processing Technologies- Sorghum Malting Lewis Iheanacho Ezeogu (pg 61) (2008)

 

Oats:

Optimization of the malting process of oat (Avena sativa L.) as a raw material for fermented beverages  A. Muñoz-Insa*, M. Gastl, M. Zarnkow and T. Becker (2011)

Brewing with 100% Oat Malt  Journal of the Institute of Brewing
Volume 117, Issue 3, Version of Record online: 16 MAY 2012

 

Papers and internet information:

Malt Kilns and Dehydrators:
Advertisements
 

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Finally, some beer!

Well that took awhile, almost a year! A christmas present that was well worth the wait. Even though it was supposed to be a porter, what came out was more like a pale ale. This was due to my lighter chocolate malt and a recipe that I just pieced together, but honestly, (I know I’m biased) it tastes amazing. It’s dry not sweet like a porter should be with lots of caramel. It has a nuttiness that reminds me of roasted chestnuts, and as I said in the video a hint of black licorice. The bitterness is there but not in the aroma, it’s more of a subtle bitterness, kind of like chewing on an HB pencil. I think it’s very well balanced.

My brew day was epic. A lot of work for such a small batch (1.5 gallons) Conversion took 3 hrs at 154 F after a 30 min protein rest at 125 F. I used a single decoction and a little direct heat to get the temperature from  125 to 154. With a small batch this is easy to do since your using small pots. I steeped my roasted grains at 160 F and added this liquid to the mash.  My pH was 5.2. Nice!. O.G. was 1.045. Not as high as I would have liked but hell it was in the ballpark and that was something to celebrate. Pitching temperature was 18 C Fermentation was between 16-18 C The yeast I used was Wyeast Irish Ale.

Here’s the recipe (for 1.5 gal):

  1. 2 lb    74.1%   Pale malt
  2. .2 lb   7.4%   Caramel 40L
  3. .2 lb   7.4% Chocolate caramel 60L
  4. .2 lb   7.4% Acid malt
  5. .1lb    3.7%  Roasted barley
  6. .1lb    3.7% Raw barley
  7. .1lb    3.7% Pale Chocolate malt
  •  .1 oz Northern brewer approx. 8% 60 min
  • .2 oz garden hops  (not sure what they are. Approx. 5%) 20 min
  • .2 oz garden hops 5 min.DSCN1895

                       

 
5 Comments

Posted by on December 30, 2011 in The beers

 

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