From the HBD Archive
Subject: Re: Re: Lager vs Ale malts?
Date: 1992-07-21 15:32:00 GMT

Jeff writes:
>Jim specializes in continental-style lager malts, which he says differ
>from ale malts in protein content due to a longer, more gradual increase
>in kilning temperature. Ale malts have a shorter kilning time with a
>sharper upwards temperature curve. The end result is that lager malts
>retain more proteins which are necessary to sustain the yeast over long
>lagering periods.

Just one minor addition: yeast can't use the proteins directly, they do
however, require the amino acids which make up these proteins. The
protein rest that generally has been accepted as "required" for lager malts
is for the purpose of giving the proteolytic enzymes an opportunity to
break the proteins into amino acids. According to Charlie's TCJoHB (and
probably TNCJoHB -- I've read both, but I'm sure it's in the original),
highly-modified malts have lower protein levels and higher levels of these
required amino acids. Given that recent posts (Jeff's included) have
indicated that "all malts these days... are highly modified" I don't know
how much of the protein/amino acid issue (and subsequent importance of the
protein rest) is still true. Comments?


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