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Thread: Briess - Malt Sensory Methods You Can Perform in Your Own Home or Brewery

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    Join Date
    Jan 2003

    Briess - Malt Sensory Methods You Can Perform in Your Own Home or Brewery

    Our December blog, “Training Your Malt Senses,” generated many requests from brewers and homebrewers to explain how we prepare wort for malt sensory analysis. In this blog, we will discuss several malt sensory methods, their intended applications, and give step-by-step instruction on how you can perform your own malt sensory at home or in your brewery.

    Whole Kernel Chew
    Chewing whole kernels is the simplest way to evaluate the sensory qualities of malt. However, whole kernel flavor is greatly influenced by the harsh, astringent husk and the starchy composition of the endosperm, resulting in a perception that does not accurately reflect the extractable malt flavors. For this reason, chewing whole kernel malt is not recommended for describing malt flavors, but rather for assessing the physical quality of malt texture.

    Why is malt texture important? It can indicate whether or not malt has become slack, meaning it has picked up too much moisture from the environment during storage. Slack malt will be chewy rather than crunchy. It may not break up properly when milled, which can lead to a loss in extract.

    Procedure: Place a small handful of whole kernel malt in your mouth and chew while considering the texture of the malt and the amount of force required to break the kernels.
    Last edited by Banjo; 02-11-2016 at 02:20 PM.

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