2 Beginner Questions - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 2 Beginner Questions

Reply
 
Thread Tools
Old 04-01-2010, 01:37 AM   #1
Mainer28
Recipes 
 
Feb 2010
MA
Posts: 73


1) What are aromatic malts and how do they differ from Vienna, Munich and caramel malts?

2) What does malt literature mean when they reference malts containing or not containing enzymes?

Thanks all for your help. These two questions I am stumped on.

Regards,

mac

 
Reply With Quote
Old 04-01-2010, 01:56 AM   #2
Edcculus
 
Edcculus's Avatar
Recipes 
 
Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts


1- from what I've read/seen Aromatic malt is a specific type of malt, not a class of malts. It is kilned higher, so you wouldn't use it as a significant percentage of your grist like you would with Vienna or Munich.

2 - The more a malt is kilned, the less enzymes it contains. Generally, light malts like basic 2 row, British Pale Ale, and Pilsner malt have a lot of enzymes. They have enough to convert themselves, and the rest of the grist. Malts like Vienna or Munich only have enough to convert themsleves. That means if you have other character malts in the grist, you won't get good conversion. In addition, grains like unmalted wheat, corn and rice contain no enzymes. Neither do roasted grains like Chocolate and Roast Barley (at least not an appreciable amount)

Hope this helps.

 
Reply With Quote
Old 04-01-2010, 02:40 AM   #3
JLem
 
JLem's Avatar
Recipes 
 
Jan 2009
Attleboro, MA
Posts: 3,637
Liked 178 Times on 154 Posts


2) The enzymes convert the starch present in the barley into sugars - basically, they chop up starches and other large carbohydrates into small, simpler sugars. These sugars are what the yeast "turn into" alcohol and CO2. Enzymes are destroyed at high temps, so the darker malts have less, if any, enzymes - so they cannot convert any starches into sugars. Base malts have plenty of enzymes - enough to convert their own starches plus a bunch more (like those from specialty grains).

No enzymes = no sugars = no alcohol =
__________________
My Hombrewing Blog

My Beer Cellar

 
Reply With Quote
Old 04-01-2010, 03:07 AM   #4
Mainer28
Recipes 
 
Feb 2010
MA
Posts: 73

Ah, thank you very much for the clarification on this.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
beginner questions xraptorx Beginners Beer Brewing Forum 3 10-25-2009 10:31 PM
Help with a few beginner questions ClemsonBrew08 Beginners Beer Brewing Forum 7 03-22-2009 03:13 AM
Beginner Questions kbradford Beginners Beer Brewing Forum 4 12-16-2008 10:03 PM
More Beginner Questions jordanlee05 Beginners Beer Brewing Forum 4 04-07-2008 07:03 PM
Questions from a Beginner Two Row All Grain & Partial Mash Brewing 4 04-18-2007 03:45 AM


Forum Jump