Craft Brewers
GUIDE
Welcome Based in the heart of the Suffolk countryside, Muntons manufacture and supply malt and extracts of malt to breweries around the globe. Muntons understands the importance that you, the brewer, brewer, place on the quality and consistency of the malt that you use in y our brewing process and the importance of reliability of supply. supply. This pack has been prepared to provide you with sufficient background information about our company and brewing products to answer any questions that you may have, along with details explaining how to start your account.
COMPANY BACKGROUND PRODUCT RANGES MALT AND BEER FLAVOUR WHEELS TECHNICAL SPECIFICA SPECIFICATIONS TIONS PRODUCT PACKAG PACKAGING/HANDLING ING/HANDLING BEER TROUBLE SHOOTING QUALITY ASSURANCE
Welcome Based in the heart of the Suffolk countryside, Muntons manufacture and supply malt and extracts of malt to breweries around the globe. Muntons understands the importance that you, the brewer, brewer, place on the quality and consistency of the malt that you use in y our brewing process and the importance of reliability of supply. supply. This pack has been prepared to provide you with sufficient background information about our company and brewing products to answer any questions that you may have, along with details explaining how to start your account.
COMPANY BACKGROUND PRODUCT RANGES MALT AND BEER FLAVOUR WHEELS TECHNICAL SPECIFICA SPECIFICATIONS TIONS PRODUCT PACKAG PACKAGING/HANDLING ING/HANDLING BEER TROUBLE SHOOTING QUALITY ASSURANCE
COMPANY
background
COMPANY
background
The Baker-Munton family had been trading in malt and grain in London since the 19th Century and, shortly after the end of the First World War, in 1921, Muntona Ltd was established to meet the demand for malt extract from both the brewing and food industries. Company founder Munton Baker-Munton recognised the need to manufacture malt extract The Baker-Munton in England and family it was had this been ideatrading that ledinhim malt to the Phoenix Brewery and in grain Bedford in London owned since by Charles the 19th Wells Century Ltd. and, shortly after the end of the First World War, in 1921, Muntona Ltd was established to meet the demand for malt extract from both the brewing and food industries. Company founder Munton Baker-Munton recognised the need to manufacture malt extract in England and it was this idea that led him to the Phoenix Brewery in Bedford owned by Charles Wells Ltd. Muntona Ltd in Bedford grew steadily and in 1934 acquired Edward Fison Limited in Ipswich. This enabled malt for extract manufacture Muntona Ltd in Bedford grew steadily and in 1934 to be produced in-house acquired andEdward established Fisonthe Limited Company’s in Ipswich. first supply This of malt with the British enabled brewing maltindustry. for extract A new manufacture site in Stowmarket to be produced followed, replacing in-house those at Bedford and established and Ipswich. the Company’s Company’ Malt production s first supply at the renamed Munton of malt & Fison withLtd theexceeded British brewing internalindustry. requirements A new site and so the sale of maltinbecame a priority. Stowmarket followed, replacing those at Bedford and Ipswich. Malt production at the renamed Munton In the late 1950s malting facilities were expanded and moved & Fison Ltd exceeded internal requirements and so the closer to the Scottish whisky distillers. The site chosen was sale of malt became a priority. at Bridlington, East Yorkshire and in 1964 the 45,000 tonnes Flamborough Maltings opened. In the late 1950s malting facilities were expanded and moved closer to the Scottish whisky distillers. The site chosen was at Bridlington, East Yorkshire and in 1964 the 45,000 tonnes Flamborough Maltings opened. Following Britain’s entry to the EU in the 1970s, the malting capacity soon became fully utilised and expansion was essential. Cedars Maltings, Stowmarket opened in 1978 to meet the demand and group production capacity was brought to 95,000 tonnes per annum.
Following Britain’s entry to the EU in the 1970s, the malting capacity soon became fully utilised and expansion was essential. Cedars Maltings, Stowmarket opened in 1978 to meet the demand and group production capacity was brought to 95,000 tonnes per annum. The 1980s saw a continuing modernisation and refurbishment programme and group capacity was increased to 110,000 tonnes per annum. Expansion continued with a new modern maltings being built at Bridlington, in two phases, beginning in 1993. Phase 1 increased the group capacity to 120,000 tonnes per annum; the completion of phase 2 in 1997 brought capacity to 150,000 tonnes per annum. Continued investment in malting plant improvements has brought the group capacity today to 175,000 tonnes. Development of the malted ingredients business continued in parallel with the malting business, with significant investments being made. Over the last twenty years alone malt extract capacity has more than
trebled to 35,000 tonnes, a new malt flaking plant has been installed; two vacuum band driers have been added to compliment our spray-drying capability. Added to this the automation of the 25kg sack packing line for whole and crushed malts and the expansion of the milling and kibbling facilities. Muntons have also installed efficient varinox burners in both Cedars and Flamborough maltings. Additionally we established Muntons Malt Supply Chain Ltd to ensure quality and sustainability of malt supply from farm to factory which brings developments at Muntons up to date. Today Muntons supplies customers all over the world and is acknowledged as the leader in its field.
Muntons has a continued focus on new product development and to help enable this service to expand has invested in an onsite facility - the ‘Centre for Excellence’. This facility is the base for Muntons’ New Product Development team and facilities include a one hectolitre capacity craft brewery and winery, test kitchen, bakery, sensory and sample room. The small scale brewery housed within the Centre for Excellence is an ideal facility to test brew a vast range of beers. Our doors are always open to help you. If you have a recipe development project or need to test out a new seasonal brew then please contact a member of our staff who will be able to advise you on how to go about booking this facility and develop that award winning beer you have been thinking of!
craft brewery
PRODUCTS Muntons is proud to have been involved in the craft brewing market since its early beginnings and recognises that this sector is continually growing.
GRAIN MALTS Muntons offers a wide range of brewing grains to make the sourcing of your grist needs as simple as possible. In recent years, Muntons has introduced a number of new varieties which have proved to be impressive in meeting our customers brewing requirements. Technical details of all of our products are shown on the typical analysis All of Muntons’ grains are available ex stock, ready packed in 25 kg lined polypropylene sacks. They are made to the highest standards from premium grade, locally sourced, raw materials. Larger pack sizes are also available for brewers with a greater requirement.
LIQUID MALT EXTRACTS In addition to our extensive range of grain malts, Muntons offers a wide range of liquid malt extracts in both hopped and unhopped form specifically developed for the mini brewing market. Liquid malt extracts are produced by the aqueous extraction of sugars from malted barley, and their subsequent concentration into a viscous syrup. Liquid malt extracts can be used as a straight grain malt replacement or, when added to a conventional mash, as a brew extender. Our hopped liquid malt extracts provide a great start to any recipe, offering a carefully balanced formulation designed to provide the ideal base for your own recipe. In addition, we also offer liquid malt extracts made using selected coloured malts to provide a darker base material for your beer recipes.
DRIED MALT EXTRACTS Muntons also offers a range of spray dried malt extracts which can be used as an alternative base material for your recipe or as a brew-house extender. Spraydrying is a particularly gentle and uniform way of converting our liquid malt extracts into easy to store and handle powders. Unopened and stored in cool and dry conditions, Spraymalt will keep for at least two years. The drying process converts each droplet of liquid malt extract into a fine powder particle in less than four seconds, which ensures that the full flavour of the malt is retained and that no off-flavours or taints are introduced.
MALT
descriptors 1 PALE MALT Pale malts are whole dried malted barley, pale coloured in appearance, but slightly darker and sweeter than lager malt. Pale malts are used in many traditional ale and bitter recipes.
AMBER MALT Amber malts are whole dried malted barley, amber coloured in appearance. Amber malts are used in mild, porter and brown ale recipes. They have a toasted malt aroma and nutty taste.
LAGER MALT Lager malts are whole dried malted barley, intended for use in lager production. They are pale in colour and have natural enzyme activity. They are also suitable for distilling.
MILD MALT Mild malts are whole dried malted barley, straw coloured in appearance. They have a pleasant and characteristic malt aroma with a malty and slightly sweet taste.
MUNICH MALT Munich malts are whole dried malted barley, dark coloured in appearance with a lightly toasted malt aroma and taste. Munich malts are used to brew traditional dark beers.
CRYSTAL MALT Crystal malts are whole dried malted barley, reddish coloured in appearance with a caramel and toffee flavour. Crystal malts are often used in English style bitter recipes and give the finished beer a nutty flavour.
MALT
descriptors 2 CHOCOLATE MALTS Chocolate malts are whole dried roasted malted barley, dark brown coloured in appearance. Chocolate malts are often used in porters, mild and some bitter recipes. They have a distinct roasted and coffee-like aroma with a mild bitter taste.
ROASTED BARLEY Roasted barley are whole dried dark roasted unmalted barley, brown/black coloured in appearance. Roasted barley is used for additional colour and flavour in mild, porter and stout recipes. It has a distinct roasted and coffee-like aroma with a pronounced bitter taste.
BLACK MALTS Black malts are whole dried dark roasted malted barley, black coloured in appearance. Black malts are often used for additional colour and flavour in mild, porter and stout recipes. They have a pronounced roasted and burnt-like aroma with a bitter taste.
TORRIFIED WHEAT Torrified wheat is whole wheat grains expanded to varying degrees. It is medium brown coloured in appearance with some grains partially popped exposing white endosperm, with the addition of some dark brown grains also. It has a nutty aroma with a toasted wheat flavour.
English Pale Ale
RECIPE
Recipe: 1HI - 211 pints Pale Ale Malt 18.5kg - 40.7 lb Crystal 150 1.5kg - 3.31 lb Amber Malt 1.0kg - 2.2 lb Mash Temperature: 66.5°C for 70mins - 152°F Additional Ingredient: 40g Gypsum (for calcium ions) - 1.41 oz Copper Boiling: 75mins total Challenger 60g at start of boil - 2.12 oz Bodacea 40g after 30mins - 1.41 oz Fuggles 50g 10mins from end - 1.76 oz Target EBU 35 Bitterness Sparge at 78°C - 172°F
Cool and pitch @ 20°C Yeast Muntons Premium Gold 4 x 6g sachets (0.21 oz) 1 US barrel = 119 litres 1 barrel = 166 litres. Please multiply all ingredients by 1.66 to make a 1 barrel brew.
English Brown Ale
RECIPE
Recipe: 1HI - 211 pints Pale Ale Malt 17.5kg - 38.58 lbs Crystal 150 1.5kg - 3.31 lbs Black Malt 2.0kg - 4.41 lbs Torrified Wheat 0.5kg - 1.10 lbs Mash Temperature: 67°C for 70mins - 153°F Additional Ingredient: 40g Gypsum (for calcium ions) - 1.41 oz Copper Boiling: 75mins total First Gold 60g at start of boil - 2.12 oz Fuggles 50g at start of boil - 1.76 oz Target EBU 25 Bitterness Sparge at 78°C - 172°F
Cool and pitch @ 20°C Yeast Muntons Premium Gold 4 x 6g sachets (0.21 oz) 1 barrel = 166 litres. Please multiply all ingredients by 1.66 to make a 1 barrel brew.
English Porter
RECIPE
Recipe: 1HI - 211 pints Pale Ale Malt 17.5kg - 40.7 lb Black Malt: 1.5kg - 3.31 lb Crystal 150: 1.2kg - 2.65 lb Torrified Wheat 1.0kg - 2.20 lb Mash Profile: 65°C for 60mins mashing @ 3:1 - 149°F Sparge at 78°C - 172°F Boil: 65mins rolling Hops Fuggles: 100g (added at start of boil) - 3.53 oz Late Hops Fuggles: 10 mins from end 50g - 1.76 oz Copper Finings: Irish Moss 15g - 0.53 oz OG: 1046 FG: 1010 Yeast Pitching @ 20°C Safale S04 24g Fermentation: 20-23°C Tasting Notes: English Porter, strong roasted malts, hoppy and slightly bitter with a treacle and coffee after taste. 1 barrel = 166 litres. Please multiply all ingredients by 1.66 to make a 1 barrel brew. Yeast Muntons Premium Gold 4 x 6g sachets (0.21 oz)
English Golden Ale
RECIPE
Recipe: 1HI - 211 pints Pale Ale Malt 18.5kg - 40.7 lb Crystal 150 1.5kg - 3.31 lb Amber Malt 1.0kg - 2.2 lb Mash Temperature: 66.5°C for 70mins - 152°F Additional Ingredient: 40g Gypsum (for calcium ions) - 1.41 oz Copper Boiling: 75mins total Challenger 60g at start of boil - 2.12 oz Bodacea 40g after 30mins - 1.41 oz Fuggles 50g 10mins from end - 1.76 oz Target EBU 35 Bitterness Sparge at 78°C - 172°F
Tasting Notes: A true golden ale, hoppy and slightly bitter with a slightly sweet after taste 1 barrel = 166 litres. Please multiply all ingredients by 1.66 to make a 1 barrel brew. ‘Yeast Muntons premium Gold 4 x 6g sachets (0.2oz)’
improve beer colour
NATURALLY Clarimalt XD Liquid - clarity without compromise Clarimalt XD liquid is made to meet increasing demand for natural, readily dissolvable, flavour and colour addition in the brewing industry. All Clarimalt products are virtually 100% soluble in water and are resilient to freeze-thaw, boiling and extremes of pH (3-10), making them ideal for use in the brewing industry. Clarimalt gives improved colour and mouth feel to soft drinks and beers. Clarimalt can be used for the post fermentation characterisation of beer, where further declaration may not be required. Clarimalt is made from the finest European sourced roasted black malt to ensure only natural colouring to your beer. The addition of 1.1kg of clarimalt XD liquid will change 100hl by 1°EBC. The clarimalt range is available in 25kg jerry cans. Muntons malt extracts contain no E numbers or artificial additives which helps to keep your labels clean. The suggested ingredient declaration for Clarimalt XD liquid for retail packaging is ‘Roasted Barley Malt Extract’
product
PRODUCT DESCRIPTION
RANGE EBC
LOVIBOND
USE
RATE
Pale Malts Whole Pale Maris Otter Blend
5-8
2.9 - 4.3
IPA, Ales, Bitter, Mild, Porter, Stout
Up to 100%
2.8 - 3.4
1.8 - 2.0
Lager, Golden Ales, Light Beers
Up to 100%
Munich Malt
12 - 20
6.2 - 10.0
IPA, Ales, Bitter, Mild
< 20%
Pilsner Malt
2.5 - 3.4
1.7 - 2.0
Pilsner and Lager
Up to 100%
5-6
2.9 - 3.3
Bitter, Mild, Porter, Stout
Up to 85%
Whole Lager Malt
Whole Mild Malt Whole Pale / Pearl Blend
5-8
2.9 - 4.3
IPA, Ales, Bitter, Mild, Porter, Stout
Up to 100%
Whole Ex Pale / Maris Otter Blend
5-8
2.9 - 4.3
IPA, Ales, Bitter, Mild, Porter, Stout
Up to 100%
Whole Pale - Flagon Blend
5-8
2.9 - 4.3
IPA, Ales, Bitter, Mild, Porter, Stout
Up to 100%
Whole Pale - Tipple Blend
5-8
2.9 - 4.3
IPA, Ales, Bitter, Mild, Porter, Stout
Up to 100%
Whole Ex Pale / Spring Blend
5-8
2.9 - 4.3
IPA, Ales, Bitter, Mild, Porter, Stout
Up to 100%
Roasted Malts Black Malt 25kg
1200 - 1400
512 - 598
Mild, Porter, Stout
< 20%
Chocolate Malt - 25kg
900 - 1100
384 - 427
Mild, Porter, Stout, Bitter, Ales
< 20%
Light Chocolate Malt - 25kg
Mild, Bitter, Ales, IPA
< 20%
380 – 440
162.6 – 188
Caramalt in 25kg
22 - 43
11 - 19
Amber Malt in 25kg
40 - 75
18 - 32.5
Mild, Bitter, Ales
< 20%
Mild, Bitter, Ales, IPA
< 15%
Crystal Malts Crystal Malt 110 - 25kg
95 - 125
41 - 54
Mild, Bitter, Ales, IPA
< 12%
Crystal Malt 150 - 25kg
130 - 170
56 - 73
Mild, Bitter, Ales, IPA
< 10%
Crystal Malt 240 - 25kg
210 - 270
90 - 116
Mild, Bitter, Ales
< 10%
Crystal Dark - 25kg
360 - 440
154 - 188
Mild, Porter, Stout
< 15%
5 MAX
2.9 MAX
Lager, Ales, Wheat Beers
< 10% / up to 100%
2-6
1.4 - 3.3
Lager, Ales, Bitter, Mild
< 10%
1050 - 1450
430 - 620
Mild, Porter, Stout
< 10%
Wheat Malts Malt 600 Brewing Wheat 25kg Torrified Wheat - 25kg Sack
Barley Malts Roasted Barley
product
PRODUCT DESCRIPTION
RANGE EBC
LOVIBOND
USE
RATE
Liquid Malt Extracts Cedarex Light Malt Extract
<7
< 3.1
Lager, Pilsner, IPA
Up to 50%
Cedarex Amber Malt Extract
12 -16
6.0 - 8.0
IPA, Bitter, Golden Ale
Up to 50%
Cedarex Medium Malt Extract
Up to 50%
24 - 28
12 - 14
Bitter, Mild, Porter
Wheat Malt Extract
< 10
5 MAX
Wheat Beers, Lager, Bitter
Up to 50%
Clarimalt XD Liquid
680 - 925
295 - 390
IPA, Bitter, Mild, Porter, Stout
MAX 5%
Extramalt Liquid EXD 800
750 - 850
320 - 362
IPA, Bitter, Mild, Red Beers
MAX 10%
<7
< 3.1
Lager, Pilsner, Light Ales
Can be used @100% but normally 50% MAX
Spraymalt Extra Light Light
8 - 12
3.5 - 6.2
Medium
24 - 42
9.5 - 18.6
Extra Dark
70 - 120
30.3 - 51.6
< 10
< 5.3
150-210
64.4 - 90.0
< 10
< 5.3
Lager, Light Ales, Pale Ales, Bitters
MAX 50%
Bitters, Real Ales, Dark Ales, Old Ale
MAX 40%
Mild, Porter, Stout
MAX 33%
Speciality Beers, Rye Beers, Regional Milds
5% for standard Beers with Max 30% for Rye Beers
Speciality Malt Information Pale Rye
Crystal Rye Malted Oats
Speciality Beers, Red Ales and Stouts
MAX 10%
Speciality Beers, Oat Stouts
MAX 20%
typical
ANALYSIS
IoB (Institute of Brewing) MOISTURE %
TOTAL NITROGEN %
WORT COLOUR 515ml
EXTRA CT (dwt) IoB
SOLUBLE NITROGEN RATIO
Extra Pale Ale Malt
<4.5
1.65 max
2.5 - 3.5
>308
38 - 44
Pale Ale Malt
<3.7
1.65 max
5.0 - 6.9
>308
38 - 44
Wheat Malt
<7.0
2.20 max
<5.0
>315
30 - 45
Caramalt Malt
<8.0
2.00 max
25 - 40
>260
N/A
Amber Malt
<7.0
1.80 max
40 - 75
>300
N/A
Crystal Malt
<6.0
1.85 max
130 - 170
>260
N/A
Dark Crystal Malt
<6.0
2.00 max
360 - 440
>260
N/A
Chocolate Malt
<6.0
2.10 max
850 - 1150
>260
N/A
Light Chocolate Malt
<6.0
2.10 max
380 – 440
>250
N/A
Black Malt
<5.0
2.20 max
1100 - 1400
>250
N/A
Roasted Barley
<6.0
2.20 max
1100 - 1400
>250
N/A
1.80 max
<3.4
>80.0% EBC
38 - 44
MALT TYPE
EBC (European Brewery Convention) Lager
Extra Pale Ale Malt
<5.0
Pale Ale Malt
Wheat Malt
Amber Malt
Crystal Malt
Dark Crystal Malt
Caramalt Malt
Black Malt
Chocolate Malt
Roasted Barley
Lager Malt
MALT ANALYSIS parameters - 1 MOISTURE %
FINE/COARSE DIFFERENCE
- The drier a malt is, the less potential it has for mould growth, and less potential for flavour and aroma being lost during storage. The upper limit for acceptable moisture content is usually around 6%. The moisture content generally reflects the quality of the malting itself, a high moisture malt may be poorly kilned. Important note regarding wort production for analysis: There are two ways of mashing to create an extract: Institute of Brewing method (IoB) and European Brewery Convention method (EBC). The EBC mash is made at 0.2mm (fine) and 1.0mm (coarse) grinds and is a mash which gradually rises in temperature, thus extracting more and producing a different wort than the IoB mash which is at one temperature (isothermal) and 0.2mm (fine) and 0.7mm (coarse) grinds. These two analysis systems are in the process of being merged. For the present both can be reported: EBC analysis as % extract, IoB extract as litre° of extract per kilogram (L°/kg).
- This is the difference between coarse and fine grinds. If the difference is small then the malt is very consistent throughout and easily milled and extracted. High values reflect that certain parts of the malt are not sufficiently malted.
FINE EXTRACT, dwt, % - Fine refers to the fine grind of the malt that is analysed, it is a 0.2mm grind. ‘dwt’ refers to the dry weight result (as opposed to the ‘as is’ result which is dependent on the malt moisture). The fine grind ‘extract’ percentage value gives a numerical value of the maximum soluble yield that you are likely to derive from the malt into the wort. The higher the extract value, the more soluble the material and the less husk and protein. This is a good measure of the quality of the grain itself.
TOTAL NITROGEN, dwt, % - The percentage of nitrogen gives an indication of the protein content of the grain and represents all the nitrogenous matter in the malt, including insoluble forms. In general, the more protein in the grain the less starch, which results in a lower extract yield. For 100% malt brews, TN values exceeding 1.9% indicate that the beer may haze or present mash runoff problems. Nitrogen levels less than 1.9% are adequate for head-formation, body, and healthy fermentation and produce less chill haze. TN is used to calculate the soluble nitrogen ratio. In general the greater the nitrogen in the grain, the greater the potential enzyme production is provided the malting process allows time for it to be released.
TOTAL SOLUBLE NITROGEN, dwt, % - The amount of nitrogen in soluble form, expressed as a percentage of malt weight. The TSN gives an indication of the protein modification of the grain during malting and an indication of how much nitrogen will be extracted into the mash. TSN is used to calculate the soluble nitrogen ratio.
EXTRACT, IoB (dwt, 0.7mm grind), L°/kg
SOLUBLE NITROGEN RATIO
- IoB refers to the Institute of Brewing, who specify this method. 0.7mm is the mill setting to give a coarse grind. ‘dwt’ refers to the dry weight result (as opposed to the ‘as is’ result which incorporates the moisture). The extract result is quoted as litre degrees per kg. The coarse grind ‘extract’ value gives a numerical value of the amount of soluble extract that you are likely to derive from the malt, in the wort. It gives a better indication of the degree of starch modification that the grain underwent during the germination stage of malting. Because breweries tend to mill at around 0.7mm, the coarse grind extract value gives a closer approximation the extract achieved in the brewhouse.
- The SNR is the total soluble nitrogen divided by the total nitrogen, expressed as a ratio. If the Institute of Brewing analysis method is used, the SNR is quoted. The SNR gives an indication of the level of protein modification during malting (and malt modification). The higher the number, the more highly modified the malt. It also gives an indication of how much nitrogen will be extracted into the mash. Malts destined for infusion mashing should have an SNR of 36-42%, or up to 45% for light-bodied beer. At a percentage much over 45% SNR, the beer will be thin in body and mouthfeel. For traditional lager malts, 30-33% indicates undermodification, and 37-40% indicates overmodification.
MALT ANALYSIS parameters - 2 KOLBACH INDEX
DIASTATIC POWER, °IoB
- The Kolbach Index is the total soluble nitrogen divided by the total nitrogen, expressed as a ratio. If the European Brewing Convention analysis method is used, the Kolbach Index is quoted. The Kolbach Index gives an indication of the level of protein modification during malting (and malt modification). The higher the number, the more highly modified the malt. It also gives an indication of how much nitrogen will be extracted into the mash.
- Diastatic power is a numerical value for the combined enzyme activities of alpha amylase, beta amylase and limit dextrinase. These enzymes are naturally present in the malt. IoB refers to the Institute of Brewing analysis method used. The diastatic power indicates the level of starch digestion you can achieve during mashing. There is an alternative method for determining Diastatic Power and it can be expressed at units WK. The formula to convert IoB to WK is: DP WK =(DP°IOB*1.07*3.5)-16
WORT COLOUR, 450g MASH - 450g refers to the weight the sample is made up to with water during analysis (as opposed to making the volume up to 515ml with water which was an older method of analysis, now not used). Once the wort weight has been standardised to 450g, the colour of the wort is measured using industry standard EBC colour discs.
BETA GLUCAN, mg/l - As above, the wort is made upto 450g with water to standardise the weight. The result is given as mg/l. It is a measure of the soluble beta-glucan present in the malt. Beta-glucan (a type of polysaccharide) is a chain of the beta isomer of glucose molecules. High beta-glucan can increase the viscosity of the wort, impeding filtration. Also high beta-glucan indicates poor modification.
ALPHA AMYLASE/DU @ 20°C (dwt) - This test measures only alpha amylase. DU refers to dextrinising units, which are a unit of measuring alpha amylase. Dextrins are medium length carbohydrates that are formed by the action of alpha amylase cleaving starch. The result is given as (dry weight) ‘dwt’, (as opposed to the ‘as is’ result which incorporates the moisture).
QUALITY ASSURANCE Muntons Stowmarket maltings and all malt ingredients activities are covered by ISO 9001:2008 quality assurance system, ISO 50001:2011 energy management system, ISO 14001:2004 environmental management system, ISO 22000:2005 food safety management system. Muntons laboratories are participants in the Malt Analytes Proficiency Testing Scheme (MAPS) run by the Laboratory of the Government Chemist and openly declare their results. Muntons encourages its staff to further their education and an ongoing training programme enhances the existing range of qualified Brewers and Maltsters.
TRACEABILITY Traceability is important. Being able to trace every product that we make back to the origin of the raw material not only brings peace of mind to us but also to our customers. But it is not just the products that are covered under our traceability scheme; it is also the product packaging. We have systems in place to identify and trace all of the products that we manufacture and despatch. Our SAP R3 Management System allows full traceability of all raw materials (including packaging materials and processing aids) through all stages of manufacture through to the distribution of the finished product. Our traceability system meets the requirements of article 18 of regulation EC 178/2002. You could say that we can trace products “from farm to fork.”
ASSURED UK MALT ISO 9001:2008 & ISO 50001:2011
ISO 14001:2004 & ISO 22000:2005
GM Declaration
At the heart of the standard is a code of practice drawn up by industry experts and audited by CCFRA, an independent food research organisation whose expertise is acknowledged around the world. Not only does the new standard provide powerful raw material protection to consumer and industry brands, but it complies with the British Retail Consortium’s own code of practice and it enables much faster responses to supply–chain dynamics. Above all, it sets UK malt apart from the competition.
Vegetarian
Kosher
Halal
Organic
Muntons are accredited to the Assured UK Malt standard.
PACKAGING
1 tonne
300kg
25kg
25kg
25kg
9kg and 10.8kg
IBC bags GRAIN MALT, MALT FLOUR and FLAKES
steel and plastic drums LIQUID EXTRACTS
polypropylene sacks GRAIN MALT, MALT FLOUR and FLAKES
jerry can
cartons SPRAY and BAND DRIED EXTRACTS
Cases of HOMEBREW BEER and WINE KITS
handling of sacks
25kg POLYPROPYLENE
1
2
3
4
Stand behind the sack with the thickest stitch line facing away from you.
Cut the thread with a sharp knife or scissors close to the edge of the bag on the right hand side.
Once you have cut the stitching you should be left with something similar to the examples above.
Pull the middle thread to open the sack.
LIFTING AND TIPPING THE POLYPROPYLENE SACK Muntons cannot advise on manual handling practices. Please look to your own company manual handling instructions for recommended lifting points.
DISPOSING OF THE THE POLYPROPYLENE SACK Bags can be disposed of in general waste once you have finished emptying the product out or they can be re-used as the customer wishes.
AUTOMATED processing at the mill
Bag filling, palletising and stacking are all automated processes taking place in the mill area.
MALT flavour wheel MALT SENSORY ANALYSIS Currently malt tasting is not part of any malt specification, but offers possibilities to differentiate both positive and negative flavours. Conventional malt analysis may suggest that malts are identical, yet the processing parameters used could have been different and therefore the flavour profile also slightly different (Chandra et al, 1997). It is thus important to have a sufficiently discriminatory method to flavour profile malts that reflects the range of malt flavours available. Some customers require tasting of worts for the correct flavour profile. This doesn’t reflect contribution of the husk and the sweetness of worts predominates, making full profiling impractical. A method that fully describes the profile of malt has been developed that creates a ‘porridge’ by grinding the whole malt and mixing with a small amount of water. This avoids the problems for the taster of drying out the palate if tasting whole malt or dry ground samples. When given free rein to describe malt flavours, tasters tend to use food products as descriptors. It has proved possible to group these into a smaller number of sensory terms to create a unique profile for the entire range of malts (Murray et al, 1999). This malt flavour wheel allows distinct profiles to be created for the wide range of malts and malted ingredients we produce.
Berry, Jam
Malty, Biscuit, Hay, Husky, Rusk T
C TREACLE
Beany
Card, Mouldy
Veg, Sulphidic Sulphic
MALT flavour types FLAVOUR MALT TYPES SHOWING THIS CHARACTER CEREAL Wheat, Ale SWEET Ale, Amber, Munich BURNT Black, Roasted Barley or Malt NUTTY Caramalt, Ale GREEN Lager, High Enzyme, Diastatic SULPHURY Positive DMS: Lager Negative: Sulphitic and Sulphidic SOLVENT Should not be present in any malt type TOFFEE Crystal up to colour 240 EBC CARAMEL Crystal up to colour 110 EBC, Caramalt COFFEE Chocolate, Black CHOCOLATE
Very dark Crystal
TREACLE Crystal over 240 EBC colour SMOKY Peated PHENOLIC Peated FRUITY Crystal colour up to 110 EBC, Munich BITTER Chocolate, Black
BEER flavour wheel Beer flavour wheels are designed to describe the full range of taste and aroma detectable in beer. Originally developed by Meilgaard in the 1970’s it has many variants today. The principles are the same for all. Both taste and aroma are included. For taste the characteristics are Fullness, Mouthfeel, Bitter, Salty, Sweet, Sour and Oxidised with many subdescriptors. Aroma characters are Aromatic, Fragrant, Fruity, Floral, Green, Cereal, Caramel, Roasted, Phenolic, Soapy, Fatty, Diacetyl, Sulphury and Stale. Compounds are sometimes grouped into types such as Cereal – derived from basic grain and malt flavours through to Maillard which develop in speciality malts that are stewed and roasted or Sweet notes that are more honey-like. Other flavours are described as Aromatic such as fruity, spicy. Another group describes Vegetable type notes such as woody, beany. Mouthfeel and Fullness are important characteristics and include the descriptors of gassiness, dryness, alcoholic. Sulphury notes are particularly important determinants of lager and ales where presence of the more positive DMS, sweetcorn notes is often more desirable in lagers whereas the sulphidic and sulphitic notes are quite undesirable in both. Sensory analysts can be trained to detect the presence and relative levels of each of these attributes over time and develop a unique fingerprint for a beer to establish not only its unique selling points but to establish its trueness to type in production and detect any off notes that develop due to problems along the supply chain.
MALT WORT flavour profiles flavour wheel 1
flavour wheel 2
TIPPLE ALE MALT Tipple has a predominantly malty flavour with little or no bitter/ astringent characteristics. Mildly sweet with nutty and cereal back notes but low on ‘green’ off notes. The overall balance is strong in Malt with sweetness coming through.
MARIS OTTER 2010 CROP This Maris Otter is predominantly sweet and cerealy with a good malty after taste. Slightly astringent but with a low bitter note but balanced with hint of nut and toffee with little ‘green’after taste.
Malty 5
Malty 4
4 Toffee
3
Sweet
Toffee
3
Sweet
2
2 1 0
Nutty
Green
1 Bitter
Astringent Cereal
0
Nutty
Green
Bitter
Astringent Cereal
flavour wheel 3
flavour wheel 4
MARIS OTTER 2011 Malty, sweet and cereal are dominant but with a balance of toffee and nut. Slightly astringent but not too bitter giving a mildly ‘green’ aftertaste.
MARIS OTTER/TIPPLE BLEND A malty taste backed by cereal with sweetness coming through. Slightly astringent but not too bitter balanced with nut and a hint of toffee. A slight ‘green’ after taste does not detract from the overall malty characteristics.
Malty 4 Toffee
3
Malty 5 4 Toffee
Sweet
2
3
Sweet
2 1 0
Nutty
Green
1 Bitter
0
Nutty
Astringent Cereal
CONCLUSIONS: Both Maris Otter and Tipple and very malty with sweetness and cereal notes. Maris Otter being slightly sweeter but Tipple more malty. The blend gives more of a balanced flavour to the wort with nutty and toffee notes coming through but the astringent and bitter notes only just noticeable. The ‘green’ flavours are curtailed by the addition of Tipple which will enhance the malty flavours in the beer.
Green
Bitter
Astringent Cereal
TROUBLE SHOOTING Flavour
Cause
Action
Acetaldehyde (Green apple).
Bacterial contamination.
Check yeast handling and general hygiene (Zymononas, Acetobacter). Avoid oxidation.
Acetic (Vinegary).
Bacterial spoilage.
Check yeast handling and general hygiene (Lactobacillus, Acetobacter).
Astringent.
Bacterial spoilage.
Check yeast handling and general hygiene.
Oxidation.
Reduce oxygen in headspace for packaging / storage.
Pesticide residues.
Check water (brewing liquor) supply.
Over attenuation.
Check fermentation control.
Wild yeast.
Check yeast handling and general hygiene.
Grist.
Reformulate amount of speciality malt or hops.
Speciality malt.
Can be positive in stouts and porters.. Adjust grist specification (less highly roasted product).
Bitter.
Bready / Harsh / Drying.
Butterscotch (Diacetyl, Buttery, Milky).
Over pasteurisation.
Check pasteurisation control.
Oxidation.
Reduce oxygen ingress in packaging / storage.
Yeast.
Can be positive if in ale. May need longer maturation or fresh yeast.
Bacterial contamination.
Check hygiene particularly in fermentation (Pediococcus, Lactobacillus).
Maturation.
Condition for longer. Increase yeast count. Consider raising temperature.
Low wort FAN.
Optimise wort specification. Can be due to low valine level.
Pipe lines.
Check hygiene and cleaning processes.
flavour 1
TROUBLE SHOOTING Flavour
Cause
Action
Carbonation.
Conditioning.
Check gas specifications and equipment serviceability.
Catty / Blackcurrent leaves / Ribes / Cat Urine (Tom cat).
Over aged product.
Check storage temperature and stock rotation.
Overpasteurisation.
Check pasteurisation regime.
Oxidation.
Prevent / minimise air or oxygen entry during filling.
Aged or Stale Hops.
Do not use old hops. Check store temperature and stock rotation.
Bacterial spoilage.
Check yeast handling and general hygiene.
Cheesy / Sweaty / Rancid.
flavour 2
Flavour
Cause
Action
Cooked vegetable.
Over pasteurisation.
Check pasteurisation control.
Oxidation.
Check air/oxygen ingress in processing / packaging.
Malt.
Check DMS precursor (S-methyl methionine, SMM) in malt.
Bacterial spoilage.
Check hygiene in fermentation (O. proteus)
Wort.
Ensure a vigorous, evaporative boil.
Dry.
Fermentation.
Do not overattenuate.
Earthy / Musty / Rusty.
Brewing liquor.
Seek specialist advice of water consultant.
Mould growth.
Check storage areas for dryness and hygiene.
Estery (Fruity solvent).
Fermentation.
Reduce temperature and/or original gravity.
Fishy.
Tank resin.
Check integrity of tank linings.
Fruity (Estery).
Yeast
Check yeast strain. Check wort gravity is not too high.
Goaty.
Yeast.
Check yeast strain, wort composition and oxygenation.
Dimethyl sulphide (DMS, Tomatoes, Sweetcorn).
TROUBLE SHOOTING Flavour Honey.
Cause Yeast.
Action Check yeast strain.
Over ageing.
Check storage times / conditions.
Husky / Grainy.
Mash conditions.
Adjust mash and sparge pH downwards.
Lab-ox.
Packaging (Lubricants in cans).
Wash cans correctly.
Lightstruck (Skunky).
Ultraviolet light on hops / hop products.
Keep product out of direct sunlight.
Meaty (Marmite).
Yeast.
Yeast breakdown (autolysis). Check yeast strain and handling.
Medicinal.
Plastic packaging or tubing.
Check sanitizer formulation and usage. Check integrity of tubing and packaging.
Water.
Taste water and seek specialist advice.
Flavour
Cause
Action
Metallic / Inky / Tin-like.
Contact with metalic surfaces.
Check integrity of all vessels.
Fat oxidation.
Check pasteurisation and raw materials.
Additives.
Check priming sugars, caramels and filter powder.
Aged product.
Reduce storage time.
Brewing liquor.
Seek specialist advice on water consumption.
Mouldy.
Storage area.
Fungal contamination. Check holding tanks, packaging and fungicide stores.
Onion / Garlic.
Aged hops.
Check hop storage and usage.
Parsnips.
Bacterial spoilage.
Check yeast handling and general hygiene (O. proteus). Pay particular attention to wort hygiene.
flavour 3
TROUBLE SHOOTING Flavour Phenolic (Spicy, Herbal, Cloves, Bakelite).
Cause Yeast.
Action Wild yeast infection. (Can be a desirable note if a speciality yeast for wheat beer or if peated malt is used).
Uncured lacquer.
Check specification and integrity of tank and packaging lacquers.
Dispense tubes.
Check integrity and sanitising CIP procedure for plastic tubing.
Brewing liquor.
Seek specialist advice.
Bacterial spoliage.
Check yeast handling and general hygiene (coliforms).
Rancid (sick / vomit).
Bacterial spoilage.
Check adjunct general hygiene (anaerobes).
Rotten eggs (Hydrogen sulphide).
Bacterial contamination.
Check yeast hygiene in fermentation and maturation (Zymomonas, Pectinatus). Check fermentation control (yeast strain, oxygenation, pitching rate, temperature etc).
Yeast.
Check yeast strain.
Yeast breakdown.
Check yeast during maturation.
Flavour
Over pasteurisation. Cause
Check pasteurisation control. Action
Salty.
Brewing liquor.
Reduce calcium chloride additions.
Coolant leakage.
Check coolant system for leaks.
Sherry-like.
Over-aged product.
Check maturation conditions.
Soapy.
Fermentation.
Check yeast strain, oxygenation (before and during fermentation) and wort composition.
Cleaning process.
Check all detergent is rinsed away during CIP.
Rotten vegetables (Leeks, Drains).
flavour 4
TROUBLE SHOOTING Flavour Solvent (Nail varnish).
Cause Tank lacquer
Action Check integrity of tank lacquers.
Plasticiser leaks.
Check for leaks.
Yeast.
Reduce fermentation temperature. Check yeast strain and oxygenation.
Yeast.
Yeast autolysis. Check hygiene and yeast handling.
Bacterial spoilage.
Contamination: Check hygiene throughout (Lactobabillus, Pediococcus).
Spicy stock
Yeast.
Check for wild yeast contamination. Renew yeast.
Stale / Oxidised / Cardboard / Papery.
Over-aged product.
Check storage temperature and stock rotation.
Oxidation.
Check for air/oxygen ingress in processing and packaging.
Over pasteurisation.
Check pasteurisation control. Overpasteurisation increases rate of aging.
Yeast.
Check yeast strain and condition.
Sour.
Sulphitic (striking match).
Other sources: Antioxidants, Finings, Primings. Sweet
Fermentation.
Increase attenuation limit.
Toffee
Overaging.
Reduce storage time.
Oxidation
Check for air/oxygen ingress in processing and packaging.
Fermentation.
Incomplete. Increase fermentation time.
Wort.
Ensure a vigorous evaporative boil to remove sulphury notes and DMS.
Yeast.
Yeast breakdown. Improve yeast handling.
Worty / Cereal.
Yeasty.
flavour 5
TROUBLE SHOOTING
production 1
Beer fines then gets hazy Cause
Action
Wild yeasts or bacteria. Cellar / dispense temperature.
Improve hygiene. Fine at temperature lower than cellar or dispense. Check dispense python cooling.
Cask disturbed.
Re-roll and put onto stillage.
Cloudy Wort Cause
Action
Partially degraded starch.
Optimise temperature to 63-68°C during mashing (all in temperature). Stand for 1 hour (minimum) after mashing.
Milling too fine.
Husk pieces too small to form good filtration bed. Adjust mill to give less flour.
Run-off too soon after mashing.
Extend stand time. Reduce speed of run off.
Hole sizing in plates / plate placement.
Check that plate holes are correct size and that plates are placed in the correct positions.
Excess or fluffy bottoms Cause
Action
Isinglass / Auxiliary finings addition rate.
Too much being added: optimise.
Too many fine particles.
Optimise copper fining.
Yeast count low.
Increase yeast count.
TROUBLE SHOOTING Hot/cold wort clarity poor Cause
Action
Incorrect boiling regime.
Time copper fining addition correctly. Ensure boiling is vigorous and optimise evaporation rate and boil time.
Wort run-off clarity poor.
Use slower run off.
Wort pH.
Should be 5.1 - 5.3 for efficient copper fining.
Calcium level low.
Seek specialist advice on water quality.
A reduction in hopping level.
Increase fining rate since hop tannins normally increase cold break.
Slow run-off Cause
Action
Isinglass storage.
Ensure Isinglass is fresh / within use by date. Store as cool as possible (but not below 4°C).
Auxiliary fining ineffective.
Change auxiliary. Change is inglass blend. Leave at least 3 0 minutes between addition of isinglass and auxiliary.
Dead yeast.
Remove tank bottoms.
Layering Cause
Action
Loose bottoms.
Optimise isinglass / auxiliary finings.
Too many fine particles.
Optimise copper fining.
Poor cellar handling.
Improve rousing and handling regime.
production 2
TROUBLE SHOOTING Loose / fluffy bottom Cause
Action
Check grist composition.
High sugar or syrup grist needs less copper fining. High dark malt grist needs less copper fining. Optimise fining regime according to grist.
Copper fining addition rate.
Too high: carageenans won't sediment.
Low Extract Cause
Action
Grind too fine or coarse.
Adjust mill.
Poor mixing in mash tun.
Ensure even mixing.
Leaks in system.
Check all pipe work, especially pump glands.
Mash thickness.
Ensure liquor to grist ratio is about 2.5:1.
No flocculation or sedimentation Cause
Action
Grease on tank or pipe work.
Check cleaning regime.
Water quality (ionic balance).
Seek specialist advice on water quality.
Suspended solids too low.
Check brew house (mashing / copper) regime.
Over attenuation Cause
Action
Poor cooling / skimming.
Skim and/or cool easier.
Fermentability too high.
Check grist, mash thickness and temperature.
production 3
TROUBLE SHOOTING Slow fermentation Cause
Action
Yeast pitching rate.
Pitch more yeast. Normal pitching rate for worts up to 1060° is 1.73.3g/l (pressed yeast, or about double for barm). This can be increased by up to 25% to compensate for poor viability.
Yeast pitching time.
Pitch after vessel about quarter full of wort.
Low yeast viability.
Improve yeast handling. More frequent changes. Acid wash at 4°C to remove bacterial contamination, but only every 6-8 generations. Yeast viability should be at least 90% (target 95%). Store yeast <4°C, but do not freeze. Use within 72h. Slurry yeast in vessels at 1 to 2°C. Pitching temperature: 15 to 17°C.
Wort temperature too low/high.
Correct at pitching. Too high creates yeast bite.
Wort oxygen level out of specification.
Adjust aeration (oxygenation). Rouse and check Range is 8 - 20 mg/litre. Use 10psi (0.7 bar) air differential at injection point to ensure small bubbles. Consider using pure (medical) oxygen. Increase time / vigour of rousing.
Zinc levels too low.
Add zinc salt or yeast food. Aim for 0.05 - 0.1 mg/litre. Levels up to 0.25 mg/litre may be necessary.
Low ambient temperature.
Warm up room or vessels prior to use.
Wort cloudy.
Optimise copper finings. Check efficiency of wort separation.
production 4
TROUBLE SHOOTING Slow fining Cause
Action
Too many fine particles (<10mm).
Optimise copper fining.
Excess copper fining.
Optimise copper fining.
Yeast count too high or low.
Ensure yeast count about 1 million cells/ml. Rouse/mix racking tank to ensure even distribution of yeast count throughout racking.
Wild yeast & bacteria.
Improve hygiene of all vessels / attachments.
Finings temperature too low.
Store as cool as possible (not <4°C), but note: cold increases viscosity; heat denatures protein.
Residual fermentables too high.
Check primings addition. Secondary fermentation increases CO 2 absorption, causing flocs to float.
Starch granules.
Check wort for starch presence using iodine solution.
pH.
Keep in range 3.8 - 4.2.
Sticking fermentation Cause
Action
Early / sudden cooling (thermal shock).
Adjust cooling sequence or rai se temperature of attemperation coolant.
Early flocculation.
Increase rousing time. Investigate calcium / phosphate balance in water (seek specialist advice).
Mash temperature too high.
Lower mash temperature.
Yeast deterioration.
Acid wash yeast: 4°C maximum. Replace cultures more often.
Lack of oxygen.
Adjust wort aeration (see Slow fermentation).
production 5
TROUBLE SHOOTING l
Patchy run-off / Intermittant cloudiness Cause
Action
Channelled bed.
Ensure good mixing during mashing. Coarse grist grind. Check sparging doesn't create channels and is even.
Production of problem worts Cause
Action
Last runnings too weak.
Cut off collection at 1005°.
Slow run-off Cause
Action
Milling too fine.
Adjust mill.
Blockages in mash system.
Check for blockages in: plate holes, underbed, pipe work leading from mash vessel.
Sparge conditions.
Check that sparging is even. Check sparge temperature is high enough, but not higher than 78°C.
Set mash.
Optimise stand time/temperature after mashing (63-68°C, 1 hour minimum stand). Underlet bed and recirculate to refloat bed. Rake bed gently.
Adjunct addition too high.
Use higher percentage malt in grist.
Too fast a run off.
Bed is pulled down and slows run off. Underlet bed and recirculate to refloat bed.
Pump blockage.
Clear blockage.
Variation between casks Cause
Action
Yeast levels.
Yeast slugs in cask. Improve agitation before fining and racking.
Fining homogeneity.
Check mixing in holding tank. Rouse before use.
Poor fining dispersion.
Roll casks before stillage.
production 6
