|Plump (%):||0.00 - 0.00|
|Thru (%):||0.00 - 0.00|
|Extract Yield (?)|
|Extract DB CG (%):||0.00 - 0.00|
|Extract DB FG (%):||0.00 - 0.00|
|Grind Difference (FG/CG) (%):||0.00 - 0.00|
|Protein (%):||0.00 - 0.00|
|Soluble To Total Protein (%):||0.00 - 0.00|
|Mealy (%):||0.00 - 0.00|
|Half Glassy / Glassy Ends (%):||0.00 - 0.00|
|Glassy (%):||0.00 - 0.00|
|Diastatic Power (°L): (?)||0 - 0|
|Color (SRM): (?)||15.0 - 15.0|
|Moisture (%): (?)||0.00 - 0.00|
|Alpha Amylase (%): (?)||0 - 0|
|PPG Proxy: (?)||Crystal and Cara Malts|
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The size distribution of grain kernels has an effect on further processing. Breweries will typically sieve the grains to classify them into different size categories. Plump and Thru are simple ways for maltsters to express the percentage of "big" and "little" grain sizes, i.e. what will go through some standard screen and what will stay behind. For homebrewers, the main concern is that grains with a homogeneous size distribution will be able to be crushed uniformly (a grain with 50% plump and 50% thru may have two totally different qualities of grain after crushing, and this could effect your brew).
Extract yield is the percentage of grains in your mash that can be converted to fermentable extract. DBFG (Dry basis, Fine Grind) is a measure of the properties of the grain, and is the theoretical maximum efficiency for the grain. The DBCG (Dry basis, Coarse Grind) takes into account the malting process, and tells you what YOU can get out of the grain in YOUR beer, if your brewhouse has perfect efficiency. The FG/CG (Actually FG - CG) Grind difference is basically how well modified the malt is. A high grind difference means a more complex mash is required to get all the starches converted. Both of these numbers are calculated on a dry basis, neglecting moisture, and they are assuming perfect efficiency. A realistic value to expect for a homebrew is about 80-90% of the Extract % DBCG.
Protein content is important in a beer because it helps head formation and retention, and provides yeast nutrients. However, too much can cause chill haze. A high protein malt is also necessary when a lot of adjuncts are used, because they don't have their own protein and in order to ferment properly, the barley has to provide enough for them. The soluble to total protein ratio is a measure of how highly modified the malt is, and usually falls between 30-45% (the higher the number, the thinner the body and mouthfeel).
Mealy malts have a higher extract potential than half glassy or glassy malts. For a base malt, if you want to get all the extract you expect, the malt should be above 90% mealy. Specialty malts are more glassy, and will not contribute much extract, just flavor, aroma and mouthfeel.
Diastatic power is a measure of the malts ability to convert starch into sugar. A higher number is required in base malts, and in beers with adjuncts. Specialty grains may have very low numbers, meaning their flavor will remain intact and they will contribute mouthfeel and aroma to the beer, but will not add fermentable sugars. DP typically falls between 30 and 160 °L (Degrees Lintner).
The color of a grain varies from supplier to supplier, and some suppliers specify wider ranges of acceptable color within a batch. In a typical homebrew, exact color values aren't critical, but if you're trying to exactly reproduce the appearance of one of your favorite brews, make sure the color specified by the grain supplier is precise.
Moisture content varies for different malt types, i.e. Base malts, Specialty Malts, British, American, etc.), but a higher moisture content from one supplier to another for the same type of malt can indicate inadequate drying. If a malt has greater than about a 6% moisture content, it may not be the highest quality. Moisture also comes into play with your efficiency calculations. Extract yield measurements, for example, are calculated on a dry basis, neglecting the water content. Therefore, to acheive those extract yields in your mash, you have to use more for a higher moisture content grain.
Alpha and Beta Amylase are the two main enzymes represented in a malt's Diastatic Power (ability to break down starch). They have their own optimum temperatures for maximum activity, and by knowing the percentages of each and adjusting temperature accordingly, you can control the starch to sugar conversion process a lot more effectively.
a PPG Proxy is a general class of grains / extracts / adjuncts that this ingredient falls in. You can use these to calculate important brew stats if extract yield and moisture specifications for the ingredient aren't available.
This is where you would describe the error to whomever.