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Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA June 2005 PowerPoint PPT Presentation


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Wort and Malt Extract Color Development. Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA June 2005. Importance of Color. Color is one on the main sensory attributes of any beer Influences our perception of flavor and quality before we even taste the beer.

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Bob Hansen Briess Malt & Ingredients Co. Chilton, Wisconsin USA June 2005

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Wort and Malt Extract Color Development

Bob Hansen

Briess Malt & Ingredients Co.

Chilton, Wisconsin USA

June 2005


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Importance of Color

Color is one on the main sensory

attributes of any beer

Influences our perception of flavor

and quality before we even taste

the beer


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Ingredients of Beer Color

The main source of color

Is the ingredients.

Specialty malts provide a

palette for brewers to design

the color of their beer.


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Brewing process in terms of Beer Color

Dissolve coloring compounds in Wort

Ingredient Manufacture

Color develops during aging

Additional coloring

compounds develop

“In Process”

Final Beer Color

Final Wort Color

Settle and remove some coloring compounds


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Measurement of Color


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Measurement of Color

Beer’s Law

A=bC


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Measurement of Color

Color / Solids Ratio

Solids(S.G.)ColorColor/Solids

10 P (1.040) 2 Lov0.2

20 P (1.083) 4 Lov0.2

30 P (1.130) 6 Lov0.2

80 P (1.378)16 Lov0.2

98 P (dry)20 Lov0.2


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In Process Development of Color

Sources of “In Process” color development

  • Concentration

  • Maillard Reaction

  • Caramelization

  • Oxidation


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Concentration Color

For a 30 Lovibond Wort at 10 P, boiling can increase wort color by as much as 3 Lovibond.


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Color and Flavor Formation

  • Caramelization and Maillard Reactions

  • Maillard reaction involves amino acids and reducing sugars at 50º C (122º F) or greater.

  • Caramelization occurs between sugars (sugar-sugar reactions) at high product temperature 120º - 160ºC

  • (250º-320ºF) – necessary for crystallization.


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  • Retention TimeChemical Name

  • 4,284dihydro-2-methyl-3(2H)-furanone

  • 5,0262-furaldehyde

  • 5,5342-furanmethanol

  • 5,9105-methyl-2(3H)-furanone

  • 7,1101-(2-furanyl)-ethanone (acetyl furan)

  • 7,393butyrolactone

  • 8,8025-methyl-2-furancarboxaldehyde (5-methylfurfural)

  • 9,260isomaltol

  • 12,744methyl-2-furoate

  • 12,8612,5-dimethyl-4-hydoxy-3(2H)-furanone (DMHF)

  • 13,786maltol (hydroxymethylpyrone)

  • 17,5125-hydroxymethyl-2-furancarboxaldehyde (MHF)

Chemical

Structure

of the

O-heterocyclic

compounds

Flavors Associated:

Toffee

Caramel

Roasted

Raisin

Molasses


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Caramelization in Wort?

Caramelization is virtually non existant in normal wort production.

Temperature too low

Too much water available


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Chemical

Structure

of the

N-heterocyclic

compounds

  • Retention TimeChemical Name

  • 7,2852,3-dimethylpyrazine

  • 9,8192-ethyl-6-methyl-pyrazine

  • 9,9272-ethyl-5-methyl-pyrazine

  • 10,6441H-Pyrrole-2-carboxaldehyde

  • 11,1021-(2-pyridinyl)-ethanone (acetyl pyridine)

  • 12,3531-(1H-pyrrole-2-yl)-ethanone (acetylpyrrole)

  • 13,9782-acetyl-3-methylpyrazine

  • 14,3031-methyl-1H-pyrrole-2-carboxyaldehyde

Flavors Associated:

Malty

Biscuity

Bready

Nutty

Toasty

Burnt Sugar

Chocolate

Coffee


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Boil / Whirlpool

Lauter

Mash


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Oxidative Color development

Least important:

Small in magnitude-only important for very light beers

More important for flavor stability


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Wort Color Development Summary

  • To keep color light, shorten time wort is boiling or very hot as much as possible

  • Do not boil to caramelize-add caramel malt or caramelize sugar

  • For lighter beers consider “process color development” as part of total color-expect 1 lovibond for each hour boiling


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Troubleshooting


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ThankYou

David Kuske

Briess Malt & Ingredients Co.

Chilton, Wisconsin USA

October 2004


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