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Malting Technology

Course Code:

5.4

Semester:

5th Semester

Specialization Category:

SC

Course Hours:

2Θ + 2Ε

ECTS:

7


Code course: 5.4

Semester: 5th

Category: Compulsory

Hours: 2Th + 2Lab

ECTS: 7

 

LEARNING OUTCOMES

After the end of the course students will be able to:

  • Know the grains used in malting as well as the characteristics/composition of grains, malts and other raw materials
  • Have an understanding of the biological, enzymatic and chemical processes that take place during malting and the factors that affect them
  • To carry out the required analyzes on grains, malts and other raw materials
  • To produce malt (malting)
  • To evaluate the results with critical thinking and to know the effect of different conditions on the production process and the quality of the products.
  • To know the machinery and equipment used by the malthouses.

 

General Skills

  • Search, analysis and synthesis of data and information, also using the necessary technologies
  • Adaptation to new situations
  • Decision making
  • Autonomous work
  • Teamwork
  • Work in an interdisciplinary environment
  • Project planning and management
  • Respect for the natural environment

 

COURSE CONTENT

Theoretical part

  1. Introduction to malting. Production stages
  2. Botanical and morphological characteristics of barley. Barley cultivation and varieties.
  3. Morphology, structure and chemical composition of the barley grain.
  4. Barley grain physiology, dormancy.
  5. Specifications and quality control of barley for malting.
  6. Stages of malt production (Steeping).
  7. Stages of malt production (Germination).
  8. Stages of malt production (Drying/Kilning-Roasting and Cleaning).
  9. Special malts.
  10. Physicochemical changes of barley during its transformation into malt.
  11. Qualitative and quantitative control of malt.
  12. Malting by-products and their utilization. Brewery waste.
  13. Effect of unmalted grains, malts and additives on beer production.

Laboratory Part

  1. Macroscopic and microscopic examination of the grain of barley & wheat. Description of grain structure (flour and glassy structure).
  2. Physical & Chemical analysis of barley & wheat grains (moisture determination by conductivity and by drying, extract and husk % of barley).
  3. Mechanical analyzes of barley & wheat (Sorting by size, Thousand grain weight, Hectolitre weight).
  4. Determination of germination capacity, germination activity and water sensitivity of barley & wheat. Determination of water absorption capacity in barley & wheat.
  5. Laboratory micromalting (Steeping, Germination-green malt, Kilning/Roasting, Cleaning). Determination of micromalting performance.
  6. Macroscopic and microscopic examination. Moisture content and mechanical analyzes of malt (Sorting by size, Thousand grain weight, Hectoliter weight), Immersion test, Determination of degree of modification, Friability of malt.
  7. Determination of Hartong number, (β-glucans content, Determination of diastatic power, α-amylase activity, total and soluble nitrogen, Kolbach number in malt) (dual laboratory).
  8. Determination of extract yield of malt (congress mash), saccharification time, filtration speed, extract difference between coarse and fine grind malt (double laboratory).
  9. Determination of malt color and viscosity. Calculation of extract yield & Hartong number
  10. Malting Adjuncts
  11. Assessment of knowledge, abilities, skills

 

RECOMMENDED BIBLIOGRAPHY

  1. H. Palmer, Cereals in malting and brewing. In Cereal Science and Technology, Aberdeen University Press, Scotland, 1989.
  2. H. Palmer, Cereal science and malting technology-The future. Journal of the American Society of Brewing Chemists 50(4):121-129, 1992.
  3. J. Lewis and T. W. Young, Brewing, Chapman & Hall, 1995.
  4. Koliatsou, Structural Properties of the Endosperm of Malting Barley, PhD Thesis, Heriot-Watt University, Edinburgh, Scotland, 2003.
  5. E. Briggs, C.A. Boulton, P.A. Brookes and R. Stevens. Brewing Science and practice. 2004 Woodhead Publishing Limited and CRC Press, LLC
  6. M. Eslinger Handbook of Brewing: Processes, Technology, Markets. 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
  7. J. Lewis & C.W. Bamforth. Essays in Brewing Science. 2006. Springer Science+Business Media, LLC
  8. W. Bamforth. Brewing New Technologies. 2006, Woodhead Publishing Limited
  9. Kunze. Technology of Brewing & Malting. 2004. VLB Berlin. Germany.
  10. G. Priest, G.G. Stewart. Handbook of brewing. 2nd ed. 2006. Taylor & Francis Group, LLC

 

Related scientific journals

  • Journal of The Institute of Brewing (JIB-IBD)
  • Journal of the ASBC
  • Brewing Science
  • Cerevisia – Belgian Journal of Brewing and Biotechnology

 

Assessment Method  

Project and Final written examination