Thursday, May 7, 2009

Mash ingredients

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Malted barley - a primary mash ingredient
Mash ingredients or grain bill are those materials used in brewing from which a wort can be obtained for fermenting into alcohol. The act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then allowing it to rest at specific temperature ranges in order to activate enzymes that will convert the starches to sugars is called mashing. The sugars, having been run off from the mash ingredients, will later be converted to alcohol and other fermentation products by yeast in the brewing process.
The primary type of mash ingredient is grain that has been malted. Modern-day recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly-colored types of malt. The former is called "base malt"; the latter, "specialty malts".
The grain bill of a beer may vary widely in the number of ingredients. For example, Abbeydale Brewery's "Absolution", a pale ale, uses only one mash ingredient: pale malt; meanwhile, Salopian Brewing Company's "Entire Butt", a black porter, declares the following fourteen ingredients in its grain bill: pale malt, lager malt, wheat malt, pale and dark crystal malts, pale and dark chocolate malts, caramalt, torrefied wheat, amber malt, brown malt, and malted oats.
1 Variables
2 Malts
2.1 Pale malt
2.2 Mild malt
2.3 Stout malt
2.4 Amber malt
2.5 Brown malt
2.6 Chocolate malt
2.7 Black malt
2.8 Crystal malt
2.9 Distillers malt
2.10 Peated malt
2.11 Pilsener malt
2.12 Vienna malt
2.13 Munich malt
2.14 Rauchmalz
2.15 Acid malt
2.16 Unmalted barley
3 Other grains
3.1 Wheat
3.1.1 Wheat malt
3.1.2 Torrefied wheat
3.1.3 Raw wheat
3.1.4 Wheat flour
3.2 Rye
3.3 Sorghum & Millet
3.4 Rice & Corn
4 Non-grain solids
5 Syrups and extracts
6 Regional differences
6.1 Britain
6.2 Continental Europe
6.3 The United States
6.4 Belgium
7 See also
8 References
8.1 Notes
8.2 Bibliography
8.3 External links
Further information: Mashing
Each particular ingredient has its own flavor which contributes to the final character of the beverage. In addition, different ingredients carry other characteristics, not directly relating to the flavor, which may dictate some of the choices made in brewing: nitrogen content, diastatic power, color, modification, and conversion.
The color of a grain or product is evaluated by the American Society of Brewing Chemists Standard Reference Method (denoted both SRM and ASBC, although the two methods are equivalent); the older Lovibond series 52 standard, (), which corresponds closely to SRM; or by the European Brewery Convention (EBC) standard. The British Institute of Brewing (IOB) standard was formally retired in 1991, but is still occasionally seen in the United Kingdom.
Diastatic power for a grain is measured in degrees Lintner (intner or , although the latter can conflict with the symbol for Lovibond color); or in Europe by Windisch-Kolbach units (K).
The oldest and most predominant ingredient in brewing is barley, which has been used in beer-making for thousands of years. Modern brewing predominantly uses malted barley for its enzymatic power, but ancient Babylonian recipes indicate that, without the ability to malt grain in a controlled fashion, baked bread was simply soaked in water. Malted barley dried at a sufficiently low temperature contains enzymes such as amylase which convert starch into sugar. Therefore, sugars can be extracted from the barley's own starches simply by soaking the grain in water at a controlled temperature; this is mashing.
Pale malt
Pale malt is the basis of pale ale and bitter and the precursor in production of most other British beer malts. Dried at temperatures sufficiently low to preserve all the brewing enzymes in the grain, it is light in color and, today, the cheapest barley malt available due to mass production. It can be used as a base malt, that is, as the malt constituting the majority of the grist, in many styles of beer. Typically, English pale malts are kilned at 95-105. Color ASBC 2-3/EBC 5-7. Diastatic power (DP) 45intner.
Mild malt
Mild malt is often used as the base malt for mild ale, and is similar in color to pale malt. Mild malt is kilned at slightly higher temperatures than pale malt in order to provide a less neutral, rounder flavor generally described as "nutty". ASBC 3/EBC 6.
Stout malt
Stout malt is sometimes seen as a base malt for stout beer; light in color, it is prepared so as to maximize diastatic power in order to...(and so on) To get More information , you can visit some products about house hold appliance, wood screw extractor, . The Electric Kettle products should be show more here!

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