Joined by Jamie Ramshaw and Dan Cooper of Simpsons Malt, this is part 2 of a 3 part mini series on understanding one of the most important ingredients in beer, malt.
In this episode we start to deep dive into germination, kilning and roasting.
After part 1 and part 2 you know everything you need to know as a brewer in barley and malting.
By the end of the mini-series you will understand in full your malt certificate of analysis, which analysis you need to monitor and how the malting process creates them.
Chapters
01:05 - High level on germination
03:12 - What control conditions are you lookin at in germination
05:44 - How germination changes by malt variety
07:07 - How do you ensure homogenous germination?
08:24 - High level view of Kilning and main control points
16:02 - Is there any challenges in making low colour compared to others?
19:33 - Roasting
22:59 - Do we even need to malt barley?
25:10 - How do you do new product development on malt
A big thank you to everyone at Simpsons Malt.
