Joined by Jamie Ramshaw and Dan Cooper of Simpsons Malt, this is part 3 of a 3-part mini-series on understanding one of the most important ingredients in beer, malt.
In the final episode, we tie up all the information learnt in parts 1 and 2 into how to read your Certificate of Analysis (CoA) for brewing. You will learn what parameters are essential to learn about extract, fermentation and flavour.
If you already have a good understanding of your CoA I guarantee you will learn a better way of viewing them, also you will learn more about how the analysis is conducted and how that affects the results you're getting.
Chapters
01:29 - Malt COA's and the standards of analysis
06:07 - Extract
13:04 - How to understand degree of modification
18:26 - What on a COA indicates a healthy fermentation (FAN
21:57 - What do you sacrifice with requesting low colour malt
23:59 - DMS and SMM (I bet you didn't know this)
26:47 - Diastatic Power
29:34 - Understanding how everything links together
31:45 - Colour
34:24 - How representative are malt COA's
40:19 - Does malt analysis change over time?
45:11 - Conclusions
A big thank you to everyone at Simpsons Malt.
