 Barley
is the principle source of fermentable sugar in making beer. Other
sugars derived from corn, rice and wheat are used but they are considered
to be adjuncts or additives to the barley base. The barley plant comes
in two types; two row and six row. These terms refer to the number of individual
grains on each barley stalk. Two row barley tends to have plumper grains
and less husk per weight of starch. Six row barley, because of the lower
starch to husk ratio will yield less sweet extract per pound of grain,
but is preferred for some beer styles for technical reasons. |
| Malted
barley is a naturally processed form of barley. The grain is steeped in
water and allowed to begin sprouting. This germination creates enzymes
which are required to convert starch to fermentable sugar later in the
brewing process. The extent of germination is referred to as modifying.
The longer the germination the higher the modification. Germination is
stopped by drying the grain. There are a variety of malting and drying
methods used. Each lends it's own characteristics to the final malted barley.
They range from complete to light air dried to roasted. The combining of
different malt varieties into formulas or recipes is where brewing begins.
These formulas are called grain bills. The grain bill will determine three
important factors, for the finished beer among others. Color, potential
alcohol and sweetness. |
Sample
Grain Bill for a 5 gallon batch
-
8 lb.
American 2 Row Pale Malt
-
2 lb.
American Crystal 40 Lovibond
-
1/2 lb.
English Chocolate Malt
|
| Steeping
malted grain is the simplest way to improve an extract based beer. While
malt
extracts make homebrewing easy, the processing necessary to produce
them unavoidably causes some character loss in the malt. By adding crushed
grains to the brew pot some of that character is restored. Steeping grain
also provides certain yeast nutrients which are important to fermentation.
A disposable steeping bag is the easiest way to add grain to the brew pot
without creating a mess. Place the grain into the bag and tie off the open
end. Place the grain into the brew pot when you turn on the heat. Give
it a few pokes with your brew spoon to help wet the grain. Occasionally
push the grain around gently as the pot heats up. It is very important
that you do not allow the water to boil with the grain in it. Watch the
pot, and just before boiling breaks out remove the grain bag with a strainer
and allow it to drain back into the pot. Do not squeeze the bag. All we
want is the free flowing water. |
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BREWERY
FRESH
GLASSWARE
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