Grain Modification Measurement

[Saboral]

So I've done a fair amount of reading lately regarding advanced brewing techniciques and chemistry. I look at my personal recipes and try to determine what level of modification each of my grain bill components has and whether a protein rest or other various rests will be necessary.

First off is there a chart and/or table of different malts and their level of modification?

Secondly is there a unit measure of some kind for modification or do we simply go by low modification and high modification?

 

[GilaMinumBeer]

So I've done a fair amount of reading lately regarding advanced brewing techniciques and chemistry. I look at my personal recipes and try to determine what level of modification each of my grain bill components has and whether a protein rest or other various rests will be necessary.

First off is there a chart and/or table of different malts and their level of modification?

Secondly is there a unit measure of some kind for modification or do we simply go by low modification and high modification?

You'd need a malt analysis for each grain used. Most maltsters have a generic pdf available on their websites.

http://www.brewingwithbriess.com/blog/understanding-a-malt-analysis/

 

[Saboral]

Based on my reading 36% to 42% S/T (Soluable/Total Protein) is considered highly modified. If this holds true and I look at the Briess 2014 Typical Analysis sheet (found here) than the only malt they sell that should require a protein rest would be Munich Malt 20L.

This seems contrary to other reading that suggested that 2-Row varieties tend to be less modified than 6-row varieties.

Interesting...

 

[brewfun]

The general spec sheets are a list of production goals based on minimum or maximum specs. Actual malt specs are found in a malt analysis sheet. Briess has a QR code on each bag that links to their malt analysis. So does Weyermann and several other maltsters.

Malting is a fairly sophisticated process, these days. Malting specs change based on crop types, time of year and general industry need. What you're reading on the subject is likely based on some general principles. Thirty years ago, a fair amount of malt was slightly undermodified in order to preserve protein and enzymes. Twenty years ago, most pale malts were overmodified to facilitate easier conversion and lautering. These days they tend to be fully modified with an emphasis on breaking down glucan to make single infusion more efficient.

So, malt specs can be considered from two viewpoints.

The first is what you seem to be asking, "what does this do for efficiency and fermentablity?" This is where the brewer looks to manipulate the grain based on process and simply extract the greatest yield.

The second viewpoint would be, "Which malts should I choose to get the best impact on flavor and texture?" This is where the brewer chooses malt based on what the maltster offers in order to do the least amount of processing of it.

Personally, I choose a base malt that yields good extraction and fermentability. Then I build flavor with specialty malts instead of process.

 

[Saboral]

Agreed, in part. I am certainly trying to maximize yield, but more so I am looking at my own recipes Ive done and trying to decide where a protein rest is deserved and where it is not. This stemming from the fact that I just finished building a direct fired mash system and now can easily perform step mashing.

 

[GilaMinumBeer]

Agreed, in part. I am certainly trying to maximize yield, but more so I am looking at my own recipes Ive done and trying to decide where a protein rest is deserved and where it is not. This stemming from the fact that I just finished building a direct fired mash system and now can easily perform step mashing.

I forget who the reference was, I "want" to say Bamford or Fix, but it has been suggested that all beers benifit from a short protein rest when clarity is of concern.

 

[Saboral]

Now we get to the meat of it. I've started using a 133 degree rest for 20 minutes on every beer. I've noticed fantastic head retention and beautiful clarity since Ive gone this route.


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