Roasting Barley Malts for Handcrafted Beer Production

• DOI: 10.22533/at.ed.72222220614

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• Abstract:

  This work has as main objective the development of a special malt from a malt base type Pilsen. After hydration the Pilsen malt was subjected to the saccharification temperature for the conversion of the starch into sugars still inside the grain. The drying and roasting step was followed. In the roasting process the Maillard and caramelization reactions occurred, giving characteristic flavor, color and aroma. To analyze the results, beers were produced using 75% Pilsen malt and 25% roasted malt, which were compared to beer produced with 100% Pilsen malt. The first one showed intense coppery color, sweet aromas like of caramel and aromas of bread and biscuit and also sweet flavor that refers to the caramel and roasted sugar. A group of tasters sensorially analyzed the global difference between beer produced with Pilsen malt and the others produced with roasted malt, besides the acceptability of each one and a physical-chemical analysis of the alcoholic content was made in the product. No differences were identified between the lots produced with roasted malt, and all had acceptability. The alcohol content was slightly higher in beer without roasted malts.

• Número de páginas: 6