The strange case of the disappeared under-modified malt

[Miraculix]

We also have to differentiate between protein rest and protein rest. One being at the upper end of the temp range and one at the lower. Both activate different enzymes having a different effect on the proteins. Also the length plays a role.

From my own experience, a shorter 15-20 minute rest at the upper end of the temp range can improve head retention and eliminate chill haze.

I didn't do this for a long time but now I am facing cloudy beer all the time so I will try to incorporate it again, just to see if I can get rid of it.

 

[VikeMan]

Besides kolbach, which is Maltsters, look for not used so much in the USA, there is the course/fine and viscosity numbers.

For US maltsters, you can look for Soluble Nitrogen Ratio, or SN/TN, or even S/T, which is what I believe Briess publishes.

 

[VikeMan]

We also have to differentiate between protein rest and protein rest. One being at the upper end of the temp range and one at the lower. Both activate different enzymes having a different effect on the proteins.

I assume you're referring to protease and peptidase. Like any enzyme, they each have their optimum temperatures. But it should be noted that both are active throughout the common protein rest temps.

 

[Miraculix]

I assume you're referring to protease and peptidase. Like any enzyme, they each have their optimum temperatures. But it should be noted that both are active throughout the common protein rest temps.

yes. so? Same deal as with alpha and beta amylase.

 

[VikeMan]

yes. so? Same deal as with alpha and beta amylase.

The "so" is so that people wouldn't think that only one enzyme is active at each end of the range. Like they might infer from: "Both activate different enzymes having a different effect on the proteins."

 

[kevin58]

I specifically did not mention that topic to avoid trashing the thread. I lived through the vinyl once, I do not miss the pops, crackles and skips. Not to mention the reduced bandwidth and dynamic range. This is only a small percentage of sales. You could easily argue the Amish still use the buggy whips, but if we all went back to horses the entire country would be up to our armpits in horse &*%$. My point was that (except for a few recreating history, or a few who cry that 'life was better then') the new product replaces the old and demand for the old ceases. No business wants to make a product they can't sell.

If you have pops and crackles when you play your vinyl you haven't cleaned them very well. Pops and crackles are from the stylus hitting dust and dirt. As for skips... take care of your records!

 

[Miraculix]

The "so" is so that people wouldn't think that only one enzyme is active at each end of the range. Like they might infer from: "Both activate different enzymes having a different effect on the proteins."

COme on.. I think people are smart enough to understand what I meant.

 

[VikeMan]

COme on.. I think people are smart enough to understand what I meant.

ok

 

[Jako]

I've looked at the specs (where available) for some "heritage" malts and haven't actually found anything that's under modified. Are there any in particular you're referring to?

Yeah gateway from meca

 

[dmtaylor]

Yeah gateway from meca

Wow, this is the first and only “moderately” modified malt I've ever seen available commercially. Kolbach 35. I still would not call this under-modified, but it’s getting close. I should try this stuff.

https://static1.squarespace.com/sta...8d4f4d46ea1ace/1602020024495/MGEM_Gateway.pdf
https://www.midwestsupplies.com/products/mecca-grade-gateway-under-modified-wind-malt

 

[VikeMan]

Yeah gateway from meca

Like @dmtaylor says, not truly under modified, but interesting. Could make for some cool experiments. And hopefully that S/T number is accurate. I raise that because I have noticed that Mecca's advertised PPG numbers tend to be inconsistent with the Moisture and FGDB numbers from their analysis sheets. Gateway, for example, computes to 35 PPG, but they claim 38 PPG.

 

[Birrofilo]

I have seen several malts with Kolbach 35, included the one I was using and for which I had the multi-step recipe which originated this thread. But this shows 34 at the lower limit which is a first.

Also, I see maltsters who don't publish the data sheet of their malts. They want to be contacted for that (?). Maybe some of those maltsters have truly undermodified malts.

 

[Jako]

Wow, this is the first and only “moderately” modified malt I've ever seen available commercially. Kolbach 35. I still would not call this under-modified, but it’s getting close. I should try this stuff.

https://static1.squarespace.com/sta...8d4f4d46ea1ace/1602020024495/MGEM_Gateway.pdf
https://www.midwestsupplies.com/products/mecca-grade-gateway-under-modified-wind-malt

I used it once and it's everything described on the website.

I am not nearly as knowledgeable as you guys are so I definitely don't have a place in this topic haha. I don't think I understood the OP question as well so sorry about that.