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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. - PowerPoint PPT Presentation
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Bob HansenBriess Malt & Ingredients Co.
Chilton, Wisconsin USAJune 2005
Wort and Malt Extract Color Development
Importance of Color
Color is one on the main sensoryattributes of any beer
Influences our perception of flavor and quality before we even taste the beer
Ingredients of Beer ColorThe main source of colorIs the ingredients.
Specialty malts provide a palette for brewers to designthe color of their beer.
Brewing process in terms of Beer Color
Ingredient Manufacture
Final Wort Color
Final Beer Color
Color develops during aging
Settle and remove some coloring compounds
Dissolve coloring compounds in Wort
Additional coloring
compounds develop
“In Process”
Measurement of Color
Measurement of Color
A=bC
Beer’s Law
Measurement of Color
Color / Solids RatioSolids (S.G.) Color Color/Solids10 P (1.040) 2 Lov 0.220 P (1.083) 4 Lov 0.230 P (1.130) 6 Lov 0.280 P (1.378) 16 Lov 0.298 P (dry) 20 Lov 0.2
In Process Development of Color
Sources of “In Process” color development
1. Concentration2. Maillard Reaction3. Caramelization4. Oxidation
Concentration Color
For a 30 Lovibond Wort at 10 P, boiling can increase wort color
by as much as 3 Lovibond.
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.
Color and Flavor Formation
Retention Time Chemical Name
1. 4,284 dihydro-2-methyl-3(2H)-furanone2. 5,026 2-furaldehyde3. 5,534 2-furanmethanol4. 5,910 5-methyl-2(3H)-furanone5. 7,110 1-(2-furanyl)-ethanone (acetyl furan)6. 7,393 butyrolactone7. 8,802 5-methyl-2-furancarboxaldehyde (5-methylfurfural)8. 9,260 isomaltol9. 12,744 methyl-2-furoate10. 12,861 2,5-dimethyl-4-hydoxy-3(2H)-furanone (DMHF)11. 13,786 maltol (hydroxymethylpyrone)12. 17,512 5-hydroxymethyl-2-furancarboxaldehyde (MHF)
ChemicalStructureof theO-heterocycliccompounds
Flavors Associated:
Toffee
Caramel
Roasted
Raisin
Molasses
Caramelization in Wort?
Caramelization is virtually non existant in normal wort production.
Temperature too low
Too much water available
Colors due to Carmelization in "Model" Wort
0
0.5
1
1.5
2
2.5
3
0 2 4 6 8 10Hours Boiling
Col
or (l
ov)
Electric (High dT)
steam
Retention Time Chemical Name
1. 7,285 2,3-dimethylpyrazine2. 9,819 2-ethyl-6-methyl-pyrazine3. 9,927 2-ethyl-5-methyl-pyrazine4. 10,644 1H-Pyrrole-2-carboxaldehyde5. 11,102 1-(2-pyridinyl)-ethanone (acetyl pyridine)6. 12,353 1-(1H-pyrrole-2-yl)-ethanone (acetylpyrrole)7. 13,978 2-acetyl-3-methylpyrazine8. 14,303 1-methyl-1H-pyrrole-2-carboxyaldehyde
ChemicalStructureof theN-heterocycliccompounds
Flavors Associated:
Malty
Biscuity
Bready
Nutty
Toasty
Burnt Sugar
Chocolate
Coffee
COLOR DEVELOPMENT IN ALL MALT WORT
0.00
2.00
4.00
6.00
8.00
10.00
12.00
14.00
16.00
18.00
20.00
0 2 4 6 8 10 12
TIME ( HOURS )
CO
LOR
(L)
160F
180F
200F
208F
CONTROL
COLOR DEVELOPMENT IN ALL MALT WORT
0.00
2.00
4.00
6.00
8.00
10.00
12.00
0 2 4 6 8 10 12
TIME ( HOURS )
CO
LOR
(L)
160F
180F
200F
208F
CONTROL
Hourly wort color development vs. temp
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
1
0 50 100 150 200
Temp (F)
Lovi
bond
/ H
r
Mash
Lauter
Boil / Whirlpool
Oxidative Color development
Least important:
Small in magnitude-only important for very light beers
More important for flavor stability
Wort Color Development Summary
1. To keep color light, shorten time wort is boiling or very hot as much as possible
2. Do not boil to caramelize-add caramel malt or caramelize sugar
3. For lighter beers consider “process color development” as part of total color-expect 1 lovibond for each hour boiling
Liquid Extract Changes / Time at 120 F
0
10
20
30
40
50
60
0 2 4 6 8 10 12 14
Days
Col
or (L
ov)
5.5
5.6
5.7
5.8
5.9
6
ColorpH
Color / Time for storage at 90 F
0
50
100
150
200
250
300
350
0 1 2 3 4 5 6
Months
Col
or
Pilsen
Gold
Wheat
Amber
Monthly Color Development vs Temperature
y = 22.099xR2 = 0.9791
y = 9.2123xR2 = 0.9837
y = 2.8965xR2 = 0.977
y = 1.0765xR2 = 0.9286
y = 64.016xR2 = 0.9686
0102030405060708090
100110120
0 1 2 3 4 5 6Month
Col
or in
crea
se (1
0% s
oln,
Lo
vibo
nd)
90
80
60
42
122 F
Linear(90)Linear(80)Linear(60)Linear(42)Linear(122 F)
Monthly Rate of Color Development vs Temperature
y = 0.1326e0.0526x
R2 = 0.9784
0
10
20
30
40
50
60
70
80
90
30 40 50 60 70 80 90 100 110 120 130
Temperature (F)
Lovi
bond
Incr
ease
per
Mon
th
(10%
sol
utio
n)
Color Development Rate
Expon. (Color Development Rate)
Troubleshooting
ThankYou
David KuskeBriess Malt & Ingredients Co.
Chilton, Wisconsin USAOctober 2004