Grain Flavor Profiles: Difference between revisions
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==Grain attributes== | |||
Malting: Barley is normally malted. Other grains, unless specifically stated, are unmalted. Unmalted grains have a different flavor than malted. Unmalted grains do not have available enzymes for conversion. | |||
:'''Diastatic power (DP)''': Measures the enzymatic power of a grain. Measured in [[Degree Lintner]]. | |||
:'''Color''': The color of a grain is described on the [[Lovibond]] scale after kilning. Kilning causes the [[Maillard Reaction]] and adds complexity to the flavor of the grain. As a negative kilning reduces the DP and available usable sugars. | |||
:'''Starch content''': The prize, this is what is turned into fermentable sugars to feed the yeast to create alcohol. | |||
:'''Flaked''': Flaked grains are [[Gelatinized]] by the process of flaking. They also have no enzymes for conversion. | |||
:'''Protein Content''': For distilling protein content isn't meaningful other than as a nutrient for yeast. | |||
==Barley== | ==Barley== | ||
For brewing and distilling, barley is the most common and modified grain. Heavy flavors to use as the base for most whiskies. | : For brewing and distilling, barley is the most common and modified grain. Heavy flavors to use as the base for most whiskies. | ||
===2 Row=== | ===2 Row=== | ||
Malted 2 row barley is considered a base malt. It can comprise 100% of a grain bill for a simple basic single malt whiskey. It is high in starches. | : Malted 2 row barley is considered a base malt. It can comprise 100% of a grain bill for a simple basic single malt whiskey. It is high in starches. | ||
===6 Row=== | ===6 Row=== | ||
Lower sugar levels but higher conversion enzymes make this popular for distillers. | : Lower sugar levels but higher conversion enzymes make this popular for distillers. | ||
==Oats== | |||
: Used in stouts and Belgium ale to create smoothness. Counteracts hard water. Does not affect color. | |||
==Maize or Corn== | ==Maize or Corn== | ||
For pure sugar content and cost corn can't be beat. Adds sweetness and lightens up flavor. | : For pure sugar content and cost corn can't be beat. Adds sweetness and lightens up flavor. | ||
==Wheat== | ==Wheat== | ||
Wheat adds a smooth gentle flavor to a whiskey. Added as minor part of a grain bill it makes a partner to other grains. Generally not used a majority of a grain bill. | : Wheat adds a smooth gentle flavor to a whiskey. Added as minor part of a grain bill it makes a partner to other grains. Generally not used a majority of a grain bill. | ||
: Used to increase body and head retention in moderate amounts (4-6 ounces) with other highly modified malts. 2.7L | |||
==Wheat Malt== | |||
: Used as one of the main grains in wheat beers or can be used in other style beers to aid in head retention, yeast activity, and mouth feel. 2L | |||
==Rye== | ==Rye== | ||
Rye is a very strongly flavored grain with spicey and grass like notes. While it can be used as 100% of a grain bill, it normally is an accent to [[bourbon]]. | : Rye is a very strongly flavored grain with spicey and grass like notes. While it can be used as 100% of a grain bill, it normally is an accent to [[bourbon]]. | ||
: A bread grain used to add a dry rye flavor to beers. Hard to mash because of its lack of husk material, so the use of rice hulls is recommended. 2-5L | |||
: Used with highly modified malts to deliver a dry, crisp, strong flavor. Not typically used in standard beer varieties. 1-3L | |||
Revision as of 17:25, 17 October 2017
Grain attributes
Malting: Barley is normally malted. Other grains, unless specifically stated, are unmalted. Unmalted grains have a different flavor than malted. Unmalted grains do not have available enzymes for conversion.
- Diastatic power (DP): Measures the enzymatic power of a grain. Measured in Degree Lintner.
- Color: The color of a grain is described on the Lovibond scale after kilning. Kilning causes the Maillard Reaction and adds complexity to the flavor of the grain. As a negative kilning reduces the DP and available usable sugars.
- Starch content: The prize, this is what is turned into fermentable sugars to feed the yeast to create alcohol.
- Flaked: Flaked grains are Gelatinized by the process of flaking. They also have no enzymes for conversion.
- Protein Content: For distilling protein content isn't meaningful other than as a nutrient for yeast.
Barley
- For brewing and distilling, barley is the most common and modified grain. Heavy flavors to use as the base for most whiskies.
2 Row
- Malted 2 row barley is considered a base malt. It can comprise 100% of a grain bill for a simple basic single malt whiskey. It is high in starches.
6 Row
- Lower sugar levels but higher conversion enzymes make this popular for distillers.
Oats
- Used in stouts and Belgium ale to create smoothness. Counteracts hard water. Does not affect color.
Maize or Corn
- For pure sugar content and cost corn can't be beat. Adds sweetness and lightens up flavor.
Wheat
- Wheat adds a smooth gentle flavor to a whiskey. Added as minor part of a grain bill it makes a partner to other grains. Generally not used a majority of a grain bill.
- Used to increase body and head retention in moderate amounts (4-6 ounces) with other highly modified malts. 2.7L
Wheat Malt
- Used as one of the main grains in wheat beers or can be used in other style beers to aid in head retention, yeast activity, and mouth feel. 2L
Rye
- Rye is a very strongly flavored grain with spicey and grass like notes. While it can be used as 100% of a grain bill, it normally is an accent to bourbon.
- A bread grain used to add a dry rye flavor to beers. Hard to mash because of its lack of husk material, so the use of rice hulls is recommended. 2-5L
- Used with highly modified malts to deliver a dry, crisp, strong flavor. Not typically used in standard beer varieties. 1-3L