The secret of balance in the elaboration of beer
When making your own beer, adjusting the hops is almost part of the manual. But what about the grains? Those little but powerful allies do not always receive the attention they deserve. Did you know that a 2% increase in humidity can make your potential extract collapse from 12 to 11.5 degrees dish? And that can be decisive for the final result of your foamy drink!
The importance of knowing your grains
Often, brewers become obsessed with the type of hops, forgetting that the color, humidity and extract of the malts can be a dominoes in the taste of beer. To avoid unpleasant surprises, each maltero should give you a detailed report that includes these key parameters. But don’t worry, you don’t have to be a crazy scientist to understand it.
Dissecting the base malt
The base malt is the heart of your must. It is in charge of providing the enzymes and sugars that your yeast will transform into those bubbles that we love so much. From the Pilsen to the Munich, each one has its role, and many times, you accompany them with a touch of special malts that provide flavor and aroma. A real party in your glass!
Special Malts: Those magic touches
Among the special malts are those that give that caramelized flavor or those toasted notes that go crazy. However, they are not the ones that add the enzymes in the mixture, but their contributions in color and body are invaluable. For example, wheat malt, although it has enzymes, plays the role of special malt for its unique contribution to beer.
Where do your malts come from?
Interestingly, the origin of your malts can influence the profile you are looking for. The US brewers tend to opt for high protein malts, which allows them to experience more with the attachments. On the other hand, European malts, with their lowest protein, offer a different game in the cup.
The art of standardization
Associations such as ASBC or EBC have standardized malt analysis methods so that we all speak the same beer language. But, attention: the results are usually based on ideal laboratory conditions … They are not always reflected in the reality of your kitchen. However, they are a good starting point for your experiments.
Beer vocabulary to survive in the world of malts
Beer jargon may sound to a strange language. From the SRM to measure the color, to the percentage of moisture that your malts should have, knowing these terms and their implications can make a big difference. And do not forget that soluble protein also has its leading role; A good amount can be an indicative of quality.
Visual evaluation: a forgotten art
Who said that appearance does not matter? Looking and touching the malts can offer valuable clues about its potential. A healthy grain must be brilliant and consistent, and it is always a good idea to give a bite to appreciate its freshness. Remember, when it comes to Malta, the visual is only the beginning, surely your palate will reveal even more!
So you know, Cervecer: Each lot of Malta has its own character and nuances. The next time you get ready to create your beer, do not forget to pay attention to your grains and adjust those small details. Your palate will be the first to thank you!
