Barley Malting and Brewing Quiz

Study Notes

Alpha-amylase activity is enhanced by CaCl₂
Two-row barley is Hordeum Vulgare
Starch is comprised of glucose chains
Residual alkalinity is calculated using bicarbonate and calcium/magnesium values
Endosperm cell walls of cereals are 75% beta-glucan
Alcohol dehydrogenase is associated with zinc
Mash pH should be 5.4-5.9
Water-soluble grain protein is albumin
Hops were historically used for preservation
Protein percentage calculation: multiply %N by 6.25
Typical malting barley protein content: 9%-13%
Malting barley moisture content on delivery: <12%
Grain viability is measured by germinative energy
Grain dormancy is measured by germinative energy
Water sensitivity is measured by an 8mL test
Beer consumption has historically been safer than water
Steeping target moisture content for most barleys: 40%-46%
Steeping in modern maltings typically takes 24 hours
Beer contains thousands of compounds
Gibberellic acid is historically used to promote grain growth
Protein is more extensively degraded than starch and beta-glucan during malting
Saccharomyces is the primary organism for alcohol production during fermentation
Chocolate malt is darker than crystal and cara pils malts

Wort specific gravity of 1.060 is equivalent to 15% Plato
Beer foam, color, and clarity are key visual traits
Calcofluor is used to detect beta-glucan
"Extract" on malt analysis sheets measures solubilized components
Limit dextrinase and endo-beta-glucanase have similar thermal tolerance
Starch makes up approximately 65% of barley dry weight
Hordein accounts for approximately 50% of barley protein
Barley starch gelatinization temperature: 65°C
Amylopectin has alpha-1,4 and alpha-1,6 linkages
Beta-amylase activity is fully developed in raw barley
Malt gelatinization temperatures above 65°C decrease enzyme activity
The United States has the most hop acreage
Alpha-amylase is more heat-stable than beta-amylase and limit dextrinase
Kolbach Index measures malt modification
Adding colored malt decreases mash pH
A well-preserved husk is key for efficient lautering
A single high-temperature mash is called an infusion mash
Dry hopping is the addition of hops in the fermentation stage
Optimal grain germination is crucial for brewing
A steel masher is typically used for mixing grist and water
Glucanolytic rest temperature: 45°C
Liquid flow rate in a mash filter is calculated using an expression
- [Pressure x bed permeability x filtration area] / [bed depth x viscosity]

Preferred yeast sugar: maltose
Limit dextrinase activity increases by lowering the mash pH to 5.2
Alpha-amylase cleaves alpha-1,4 linkages
Hop creep (additional alcohol production) is possible due to diastase enzymes
Correct brewing sequence: steeping, germination, kilning, milling, mashing, wort separation, boiling, wort clarification, cooling, fermentation, conditioning, filtration
Kjeldahl method measures protein
Alpha-amylase is more heat tolerant than beta-amylase and limit dextrinase
Kolbach Index measures malt protein modification
Wet milling is a superior option to dry milling