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10-04-2018, 08:26
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A classic post today. Basically just a series of tables. You know how I love me a good table or two
"Kilning.
The finishing temperature (in the malt) for the three types of malt employed in lager brewing vary as under:—
Pale
140° to 178° F.
Medium
196° to 207° F.
Dark
201° to 212° F.
Particulars of treatment on the kilns:—
For pale and medium malts
12 hours on upper (drying) floor.
12 hours on lower (curing) floors.
Loaded 6 A.M. and 6 P.M. . . . 24 hours in all.
Pale.
Medium.
Turnings.
Hour.
Temperature in air, º F.
Turnings.
Hour.
Temperature in air, º F.
1
8
100
1
7
113
2
9
106
2
8
118
3
10
113
3
9
125
4
11
122
4
10
128
5
12
131
5
11
131
6
1
136
6
12
145
7
2
145
7
1
156
8
3
156 }
8
2
167
9
4
156 }*
9
3
180 }
10
5
150 }
10
4
180 } **
11
5
180 }
* In malt, from 3 to 5.30, 167° F. ** In malt, from 3 to 5.30, 203° F.
Note.— Mechanical turners are almost universally employed on both floors.
Dark Malt.
24 hours on upper (drying) floor.
24 hours on lower (curing) floor.
The analyses of the various malts yield the following results:—
Time.
Temperature in air (curing). ºF.
Loaded at 7 a.m.—
to 10 a.m.
113
11 A.M. to 2 P.M.
122
3 P.M. to 8 P.M.
133
9 p.m. to midnight
145
at 1 a.m
154
2 A.M
167
3 A.M
180
from 3 A.M. to 6 A.M.
212 in malt. (Thausing).
Windisch, on the other hand, gives the following average composition of these three classes:—
Highest kiln heat in malt.
Pale, 166-178° F. (56-65° R.)
Medium, 189-212° F. (70-80° R.)
Dark, 223-246° F. (85-95° R.)
Colour of the corn
Pale
Pale
Yellowish.
Colour of the flour
White
Yellowish
Yellow.
Taste and smell
Mildly aromatic
Aromatic
Strongly aromatic.
Moisture
5.5 p.c.
4 p.c.
3 p.c.
Extract of the malt
73 p.c.
73 p.c.
73 p.c.
Extract of the dry substance
77 p.c.
76 p.c.
75 p.c.
Maltose in extract
74-76 p.c.
70-74 p.c.
66—68 p.c.
Apparent attenuation, Frohborg yeast
73-75 p.c.
70-72 p.c.
65-67 p.c.
Apparent attenuation, Sum yeast
64 p.c.
61 p.c.
56 p.c.
Acidity (as lactic acid)
0.6 p.c.
0.8 p.c.
1.0 p.c.
Saccharification period
10-15 mins.
20 mins.
30 mins.
Colour of an 8 per cent, wort
Pale yellow
Full yellow
Gold yellow to brownish.
Expressed in N/100 iodine solution
1-1.5 cc.
3-4 c.c.
6-8 c.c.
Journal of the Institute of Brewing, vol. XVII, 1920, page 492.By pale, medium and dark, I assume that they mean pils, pale Munich and dark Munich. Obviously, these aren;t the only three malts used in Lager brewing. They're the three base malt. Roasted malt was also used in very dark beers.
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A classic post today. Basically just a series of tables. You know how I love me a good table or two
"Kilning.
The finishing temperature (in the malt) for the three types of malt employed in lager brewing vary as under:—
Pale
140° to 178° F.
Medium
196° to 207° F.
Dark
201° to 212° F.
Particulars of treatment on the kilns:—
For pale and medium malts
12 hours on upper (drying) floor.
12 hours on lower (curing) floors.
Loaded 6 A.M. and 6 P.M. . . . 24 hours in all.
Pale.
Medium.
Turnings.
Hour.
Temperature in air, º F.
Turnings.
Hour.
Temperature in air, º F.
1
8
100
1
7
113
2
9
106
2
8
118
3
10
113
3
9
125
4
11
122
4
10
128
5
12
131
5
11
131
6
1
136
6
12
145
7
2
145
7
1
156
8
3
156 }
8
2
167
9
4
156 }*
9
3
180 }
10
5
150 }
10
4
180 } **
11
5
180 }
* In malt, from 3 to 5.30, 167° F. ** In malt, from 3 to 5.30, 203° F.
Note.— Mechanical turners are almost universally employed on both floors.
Dark Malt.
24 hours on upper (drying) floor.
24 hours on lower (curing) floor.
The analyses of the various malts yield the following results:—
Time.
Temperature in air (curing). ºF.
Loaded at 7 a.m.—
to 10 a.m.
113
11 A.M. to 2 P.M.
122
3 P.M. to 8 P.M.
133
9 p.m. to midnight
145
at 1 a.m
154
2 A.M
167
3 A.M
180
from 3 A.M. to 6 A.M.
212 in malt. (Thausing).
Windisch, on the other hand, gives the following average composition of these three classes:—
Highest kiln heat in malt.
Pale, 166-178° F. (56-65° R.)
Medium, 189-212° F. (70-80° R.)
Dark, 223-246° F. (85-95° R.)
Colour of the corn
Pale
Pale
Yellowish.
Colour of the flour
White
Yellowish
Yellow.
Taste and smell
Mildly aromatic
Aromatic
Strongly aromatic.
Moisture
5.5 p.c.
4 p.c.
3 p.c.
Extract of the malt
73 p.c.
73 p.c.
73 p.c.
Extract of the dry substance
77 p.c.
76 p.c.
75 p.c.
Maltose in extract
74-76 p.c.
70-74 p.c.
66—68 p.c.
Apparent attenuation, Frohborg yeast
73-75 p.c.
70-72 p.c.
65-67 p.c.
Apparent attenuation, Sum yeast
64 p.c.
61 p.c.
56 p.c.
Acidity (as lactic acid)
0.6 p.c.
0.8 p.c.
1.0 p.c.
Saccharification period
10-15 mins.
20 mins.
30 mins.
Colour of an 8 per cent, wort
Pale yellow
Full yellow
Gold yellow to brownish.
Expressed in N/100 iodine solution
1-1.5 cc.
3-4 c.c.
6-8 c.c.
Journal of the Institute of Brewing, vol. XVII, 1920, page 492.By pale, medium and dark, I assume that they mean pils, pale Munich and dark Munich. Obviously, these aren;t the only three malts used in Lager brewing. They're the three base malt. Roasted malt was also used in very dark beers.
More... (http://barclayperkins.blogspot.com/2018/04/kilning-lager-malt.html)