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    1. How color of beer can be developed?: Giang Thị Thanh Hương - BTFTIU18240

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    Giang Thị Thanh Hương
    The document discusses how the color of beer is developed through the malting process. It explains that barley is soaked, enzymes convert starches to sugars, and drying at different temperatures (80, 100, 220 Celsius) produces different color intensities from light to dark. Common malt varieties are described like Pilsner malt which is light colored and Munich malt which is darker. Caramel malts contain caramelized sugars that provide color and sweetness, while roasted malts give an intense roasted aroma and deep brown to black color.

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    1. How color of beer can be developed?: Giang Thị Thanh Hương - BTFTIU18240

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    Giang Thị Thanh Hương
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    The document discusses how the color of beer is developed through the malting process. It explains that barley is soaked, enzymes convert starches to sugars, and drying at different temperatures (80, 100, 220 Celsius) produces different color intensities from light to dark. Common malt varieties are described like Pilsner malt which is light colored and Munich malt which is darker. Caramel malts contain caramelized sugars that provide color and sweetness, while roasted malts give an intense roasted aroma and deep brown to black color.

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    HW6

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    The document discusses how the color of beer is developed through the malting process. It explains that barley is soaked, enzymes convert starches to sugars, and drying at different temperatures (80, 100, 220 Celsius) produces different color intensities from light to dark. Common malt varieties are described like Pilsner malt which is light colored and Munich malt which is darker. Caramel malts contain caramelized sugars that provide color and sweetness, while roasted malts give an intense roasted aroma and deep brown to black color.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    24 views2 pages

    1. How color of beer can be developed?: Giang Thị Thanh Hương - BTFTIU18240

    Uploaded by

    Giang Thị Thanh Hương
    The document discusses how the color of beer is developed through the malting process. It explains that barley is soaked, enzymes convert starches to sugars, and drying at different temperatures (80, 100, 220 Celsius) produces different color intensities from light to dark. Common malt varieties are described like Pilsner malt which is light colored and Munich malt which is darker. Caramel malts contain caramelized sugars that provide color and sweetness, while roasted malts give an intense roasted aroma and deep brown to black color.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Giang Thị Thanh Hương – BTFTIU18240

    Homework 6
    1. How color of beer can be developed?
    Malt is made from barley, wheat, rye, and spelt. Craft beers use heritage grains like Emmer.
    The grain kernels are soaked in water for up to two days. Enzymes assist the starch turn into
    maltose. The next phase is drying, which uses hot air to dry the malt. It’s during this process
    that the malty flavor and various color intensities (EBC) of the beer are formed. Light malt is
    dried at approx. 80 °C, dark malt at approx. 100 °C, black malt at approx. 220 °C.

    Examples of frequently used varieties:

    - Pilsner Malt is produced from barley; Pilsner Malt is the most widely used base malt in
    the world. In other regions, it is typically known as lager malt or pale malt. It is
    exceptionally light and suitable for all types of beer. The EBC value ranges between 2
    and 5.5
    - Munich malt, on the other hand, has an EBC value ranging from 9.5 to 25. This is
    primarily used for dark, black or strong beers. It has an intensive malty aroma, gives a
    full-bodied flavor and provides a rich color.
    - Due to special processes, caramel malts contain caramalized sugars, which are no longer
    fermentable. These are available in all colors – from pale to reddish and dark. They
    enhance the full-bodied flavor and result in a certain sweetness.
    - Roasted malt gives beer an intensive roasted aroma and deep-brown to black color. It’s
    dried for a particularly long time at a hot temperature. Barley isn’t the only grain that can
    be used to produce these varieties – wheat, rye and spelt are options too.

    2. List out 3 interesting things


    - To begin, I'm curious about the process of malting, which uses barley.
    Malted barley, often known as malt, is the grain of choice for brewers when it comes to
    producing beer. It is barley that has been let to germinate by soaking the grain in water
    for a period. This is the most fundamental form that it can take. This step gets the
    starches ready to be transformed into sugars that can be fermented.
    The malt is most employed in the brewing or whisky-making processes, although it is
    also capable of being processed into malt vinegar and malt extract.
    - Next is types of barley: Barley, growing in a field. Most barley is what’s called “covered
    barley,” which means it has a tough, inedible outer hull around the barley kernel. This
    covering must be removed before the barley can be eaten. A less common variety,
    referred to as “naked” barley, has a covering, or hull, that is so loose that it usually falls
    off during harvesting. Hulled barley is covered barley that has been minimally processed
    to remove only the tough inedible outer hull. It’s challenging to remove the hull carefully
    so that some of the bran is not lost – but that’s what must be done for covered barley to
    be considered whole grain. Hulless Barley is a subtype of barley that has an outer hull
    that is only very loosely linked to the kernel, and as a result, it usually separates from the
    kernel when it is being harvested. This not only speeds up the processing but also
    guarantees that none of the bran or germ will be lost.
    - The last, color tells us surprisingly little about what a beer will taste like. It gives us
    probabilities, not certainties. And, naturally, dark brown or black beer is more likely to
    showcase cocoa and coffee flavors.

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