R. Hansen (1), J. GEURTS; (1) Briess Malt & Ingredients Co., Chilton, WI, U.S.A.
Malt and Grains
Friday, October 9
2:15–3:30 p.m.
River Terrace 2
Mash pH is a factor that influences enzyme activity, yeast health, solubility of compounds, clarity, and the flavor of finished beer. Historically, in certain beer styles, the mash pH was sometimes manipulated by adjusting the grain bill with specialty malts of varying colors and acidities to achieve a desired target pH. This talk discusses the numerous factors affecting titratable acidity of specialty malts including: production method, resulting malt color, barley variety, malting location, and maltster. Our study evaluated the relative importance of these factors and their relationship to mash pH for a variety of samples with the aim of giving brewers a better quantitative feel for the effect specific malt types can have on mash pH. A strong relationship between mash pH and measured malt color was found. Barley variety, malting location,and malting company showed a smaller and more variable effect.
Jordon Geurtz has a B.S. degree in biology from the University of Wisconsin and worked for the USDA Cereal Crops Research Unit in small scale malting and malt analysis. He currently works for Briess Malting and Ingredients in Technical Services.
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