Malts

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0 height="100%"><tr> <td valign="top" width=200 BGCOLOR="#FFFF66" TEXT="#080000"> <div> <IMG SRC="0577cb00.png" border=0 width="124" height="176" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> The place where <I><B><U>YOU</U></B></I> make the difference.</div> <bR> <div> 125-A Stanley St.</div> <div> Brantford, Ontario</div> <div> N3S 6N1</div> <div> (519) 753-2962</div> <div> fax (519) 753-8584</div> <div> <A HREF="mailto:byobreweries@rogers.com" TARGET="_top" TITLE="mailto:byobreweries@rogers.com"><U>byobreweries@rogers.com</U></A></div> <div> <TABLE BORDER="0" CELLPADDING="2" CELLSPACING="1" WIDTH="153" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 189 WIDTH="71"><div> <A HREF="id16.htm" TARGET="_top" TITLE="Beer Brewing Information"><U><IMG SRC="053437e0.gif" border=0 width="67" height="126" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></U></A></div> <div> <A HREF="id16.htm" TARGET="_top" TITLE="Beer Brewing Information"><U>Beer Brewing Information</U></A></div> </tD> <tD VALIGN=TOP WIDTH="71"><div> <A HREF="id3.htm" TARGET="_top" TITLE="Wine Brewing Information"><U><IMG SRC="058477e0.gif" border=0 width="71" height="126" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></U></A></div> <div> <A HREF="id3.htm" TARGET="_top" TITLE="Wine Brewing Information"><U>Wine Brewing Information</U></A></div> </tD> </tR> </TABLE></div> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="id8.htm" TARGET="_top" TITLE="Contact Us"><U>Contact Us</U></A></div> <div> <A HREF="id21.htm" TARGET="_top" TITLE="Links"><U>Links</U></A></div> <bR> <div> Copyright 2002</div> <div>  BYO Breweries Inc</div> <bR> </td> <td valign="top" BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <B>Malts</B></div> <div> <A HREF="index.htm" TARGET="_top" TITLE="BYO Breweries Inc."><U><B>Home</B></U></A><B>, </B><A HREF="id16.htm" TARGET="_top" TITLE="Beer Brewing Information"><U><B>Beer Brewing</B></U></A><B>, </B><A HREF="id3.htm" TARGET="_top" TITLE="Wine Brewing Information"><U><B>Wine Brewing</B></U></A><B>, </B><A HREF="id8.htm" TARGET="_top" TITLE="Contact Us"><U><B>Contact Us</B></U></A><B>, </B><A HREF="id21.htm" TARGET="_top" TITLE="Links"><U><B>Links</B></U></A><B>, </B><A HREF="id29.htm" TARGET="_top" TITLE="Site Map"><U><B>Site Map</B></U></A></div> <DIV ALIGN="LEFT"></DIV> <div> <A HREF="id31.htm" TARGET="_top" TITLE="Wedding Information"><U><B>Wedding Information</B></U></A></div> <bR> <div> <B>Malts</B>   |   <A HREF="id32.htm" TARGET="_top" TITLE="Grains"><U>Grains</U></A>   |   <A HREF="id33.htm" TARGET="_top" TITLE="Adjuncts"><U>Adjuncts</U></A>   |   <A HREF="id22.htm" TARGET="_top" TITLE="Hops"><U>Hops</U></A>   |   <A HREF="id27.htm" TARGET="_top" TITLE="Beer Kits"><U>Beer Kits</U></A>   |   <A HREF="id6.htm" TARGET="_top" TITLE="More Information"><U>More Information</U></A></div> <bR> <div> <B>Malt Extracts</B></div> <bR> <div> <B>Liquid Malt Extracts</B></div> <div> Fermentable sugar</div> <div> Malted barley is the principal source of fermentable sugar, color and flavor in beer.</div> <bR> <div> Typical Malt Extracts are thick Viscous syrups that result from the concentration of the water extract of enzymatic hydrolyase of malted barley.  This extract (or syrup) is basically a solution of about 20% water and about 80 % carbohydrate and its shelf life attributes are dependant on the nature of the product and its processing.</div> <bR> <div> Malt extract, meeting typical specifications, is a very stable food product.  It's solids, PH, acidity, viscosity and low water activity ensure that this unique food and brewing product, when properly processed, has a long stability period under a variety of conditions.  Non-Diastatic material is processed and treated to higher temperatures and is generally pasteurized.  Diastatic material is, by it's very nature, processed at lower temperatures in order to maintain the active diastatic enzyme and as such has perhaps somewhat shorter shelf life than it's non-diastatic partner.</div> <bR> <div> The barley grain contains the starch that is converted into sugar by the enzymes that are created during the "malting" process. Malting is the process of steeping raw barley in warm water over several days to encourage the grain to "sprout" its acrospire. The growth is then stopped by heating and drying the grain. At this point the malted barley contains the enzymes necessary for the creation of sugar. The next step will be to "mash" the grains. </div> <bR> <div> To "mash" malted barley we first crack it open to expose the starch on the interior. We then mix it with warm water, creating a porridge-like gruel, which is allowed to sit for an hour or more. During this time the starch is being converted into several different types of fermentable and non-fermentable sugar. After the mashing period, the grains are rinsed in hot water and the clear liquid extract that we obtain is the basis of the "malt extract" that you will be using in the brewing process. </div> <bR> <div> <B>Pale Brewer's Malt Extract</B></div> <bR> <div> Pale Brewer's Malt Extract is a concentrated Brewer's Wort of 100% Malted Barley and is processed in accordance with good manufacturing practice under strict quality control and sanitary conditions.  All of UCM's products comply with all relevant requirements of the Canadian and U.S. Food and Drug Acts and regulations.</div> <bR> <div> Pale Brewer's Malt extract is ideally suited for light to medium bodied lagers and ales of a straw yellow to pale amber gold colour.  This material has a low Diastatic activity so that brewer's can utilize the processing aspects of this enzymatic activity.  This is a very pale, very fermentable extract. This means that it will have a relatively high alcohol yield, and it will leave a dry, smooth flavor and light straw color in the beer. </div> <bR> <div> <B>Specifications:</B></div> <bR> <div> <TABLE BORDER="2" CELLPADDING="2" CELLSPACING="1" WIDTH="507" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Total Solids</div> </tD> <tD VALIGN=TOP COLSPAN=3><NOBR><div> 80.0 % To 82.0% (R.S.TC - % Brix Solids</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> PH (10% w/v)</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 5.3 + - 0.4 </div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 ><NOBR><div> Acidity  (mg NaOH)</div> </NOBR></tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 160 - 240</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Protein</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 5.8 % + - 1.1%</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Ash</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 0.8 % to 1.7 %</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 ><NOBR><div> Colour (initial Production)</div> </NOBR></tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 4.5 + - 1.5 EBC Lovibond</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Fermentability</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> min. 78 % to 81 %</div> </tD> </tR> <tR> <tD VALIGN=TOP COLSPAN=4 HEIGHT= 16 WIDTH="483"><div> Carbohydrate Profile  (expressed as % DWB)</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Fructose</div> </tD> <tD VALIGN=TOP WIDTH="118"><div> 1.0 - 2.0 %</div> </tD> <tD VALIGN=TOP WIDTH="100"><div> Maltotriose</div> </tD> <tD VALIGN=TOP WIDTH="96"><div> 4.0 - 11.5 %</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Glucose</div> </tD> <tD VALIGN=TOP WIDTH="118"><div> 6.0 - 12%</div> </tD> <tD VALIGN=TOP WIDTH="100"><div> Dextrins</div> </tD> <tD VALIGN=TOP WIDTH="96"><div> 2.0 - 10 %</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Sucrose</div> </tD> <tD VALIGN=TOP WIDTH="118"><div> < 1.0 %</div> </tD> <tD VALIGN=TOP><NOBR><div> Oleomargarines</div> </NOBR></tD> <tD VALIGN=TOP WIDTH="96"><div> 18.0 - 29 %</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Maltose</div> </tD> <tD VALIGN=TOP WIDTH="118"><div> 38.0 - 47.0 %</div> </tD> <tD VALIGN=TOP WIDTH="100"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="16" ALIGN="bottom" WIDTH="100" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=TOP WIDTH="96"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="16" ALIGN="bottom" WIDTH="96" HSPACE="0" VSPACE="0"></tD> </tR> </TABLE></div> <bR> <div> <B>Amber </B><B>Brewer's Malt Extract</B></div> <bR> <div> Amber Brewer's Malt Extract is an extract of 100% Malted Barley and is processed in accordance with good manufacturing practice under strict quality control and sanitary conditions.  All of UCM's products comply with all relevant requirements of the Canadian and U.S. Food and Drug Acts and regulations.</div> <bR> <div> Amber is a full bodied golden extract that leaves a pronounced malty, slightly sweet flavor in the beer. It is slightly darker than the light lager and, if used in abundance, leaves a pronounced malty or caramel-like aroma in the beer.  amber is ideally suited for medium to full bodied ales of a copper to light brown colour.</div> <bR> <div> <B>Specifications:</B></div> <bR> <div> <TABLE BORDER="2" CELLPADDING="2" CELLSPACING="1" WIDTH="507" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Total Solids</div> </tD> <tD VALIGN=TOP COLSPAN=3><NOBR><div> 80.0 % To 82.0% (R.S.TC - % Brix Solids</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> PH (10% w/v)</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 5.3 + - 0.4 </div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 ><NOBR><div> Acidity  (mg NaOH)</div> </NOBR></tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 100 to 200</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Protein</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 75 % to 78 %</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Ash</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 1.0 % to 2%</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 ><NOBR><div> Colour (initial Production)</div> </NOBR></tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 8.0 to 12.0 Lovibond (EBC0</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Fermentability</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 78 % to 81 %</div> </tD> </tR> </TABLE></div> <bR> <div> <B>Dark </B><B>Brewer's Malt Extract</B></div> <bR> <div> Amber Brewer's Malt Extract is an extract of 100% Malted Barley and is processed in accordance with good manufacturing practice under strict quality control and sanitary conditions.  All of UCM's products comply with all relevant requirements of the Canadian and U.S. Food and Drug Acts and regulations.</div> <bR> <div> As the name implies, this is a dark brown extract which, if used as the sole fermentable extract in a beer, will provide a color and consistency similar to Newcastle Brown Ale or beers of that style. It is the least fermentable of the extracts, and thus provides more body and malt flavor than the other two. Dark malt is naturally colured</div> <bR> <div> <B>Specifications:</B></div> <bR> <div> <TABLE BORDER="2" CELLPADDING="2" CELLSPACING="1" WIDTH="507" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Total Solids</div> </tD> <tD VALIGN=TOP COLSPAN=3><NOBR><div> 80.0 % To 82.0% (R.S.TC - % Brix Solids</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> PH (10% w/v)</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 5.3 + - 0.4 </div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 ><NOBR><div> Acidity  (mg NaOH)</div> </NOBR></tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 160 to 240</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Protein</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 5.0 % to 6.0 %</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Ash</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 0.8 % to 1.7 %</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 ><NOBR><div> Colour (initial Production)</div> </NOBR></tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 38.0 to 48 % Lovibond (EBC)</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Fermentability</div> </tD> <tD VALIGN=TOP COLSPAN=3 WIDTH="320"><div> 78 % to 81 %</div> </tD> </tR> </TABLE></div> <bR> <bR> <div> <B>Black </B><B>Brewer's Malt Extract</B></div> <bR> <div> Black Brewer's Malt Extract is an extract of 100% Malted Barley and is processed in accordance with good manufacturing practice under strict quality control and sanitary conditions.  All of UCM's products comply with all relevant requirements of the Canadian and U.S. Food and Drug Acts and regulations.</div> <bR> <div> A very dark malt extract made from 10% pale malt barley and 90% black malt barley. This extract produces rich, full bodied, dry stouts when used exclusively. It can be blended with various other malts to produce beers with a predominant bitter roasted flavor.  This product has little or no fermentability.</div> <bR> <div> <TABLE BORDER="2" CELLPADDING="2" CELLSPACING="1" WIDTH="501" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Total Solids</div> </tD> <tD VALIGN=TOP><NOBR><div> 68.0 % To 72.0% (R.S.TC - % Brix Solids</div> </NOBR></tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> PH (10% w/v)</div> </tD> <tD VALIGN=TOP WIDTH="322"><div> 4.1 + - 0.2 </div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 ><NOBR><div> Acidity  (mg NaOH)</div> </NOBR></tD> <tD VALIGN=TOP WIDTH="322"><div> 30 to 20</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Protein</div> </tD> <tD VALIGN=TOP WIDTH="322"><div> 4.5 + - 1.0 %</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Ash</div> </tD> <tD VALIGN=TOP WIDTH="322"><div> 0.5 % to 1.5 %</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 ><NOBR><div> Colour (0.125% w/v)</div> </NOBR></tD> <tD VALIGN=TOP WIDTH="322"><div> 18.0 to 26 deg Lovibond (EBC)</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Fermentability</div> </tD> <tD VALIGN=TOP WIDTH="322"><div> not applicable</div> </tD> </tR> </TABLE></div> <bR> <div> <B>DME Dried Malt Extract</B></div> <bR> <div> Pale Dried Brewer' Malt Extract (DME) is a vacum dried extract of malted barley and is processed in accordance with good manufacturing practice under strict quality control and sanitary conditions.  All of UCM's products comply with all relevant requirements of the Canadian and U.S. Food and Drug Acts and regulations.</div> <bR> <div> DME, when used in conjunction with other malt extracts, is ideally suited for increasing malt flavour and body in a wide range of beer styles.  DME comes in two grades pale and dark.</div> <bR> <div> <TABLE BORDER="2" CELLPADDING="2" CELLSPACING="1" WIDTH="501" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Moisture</div> </tD> <tD VALIGN=TOP WIDTH="322"><div> 5% max.</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> PH (10% w/v)</div> </tD> <tD VALIGN=TOP WIDTH="322"><div> 5.5 + - 0.5 </div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Protein</div> </tD> <tD VALIGN=TOP WIDTH="322"><div> 5.0  to 7.8%</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 ><NOBR><div> Colour (initial Production)</div> </NOBR></tD> <tD VALIGN=TOP WIDTH="322"><div> 6.0 to 8.0 deg Lovibond (EBC)</div> </tD> </tR> <tR> <tD VALIGN=TOP HEIGHT= 16 WIDTH="160"><div> Fermentability</div> </tD> <tD VALIGN=TOP WIDTH="322"><div> 70 to 75 %</div> </tD> </tR> </TABLE></div> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <div>  </div> <div>  </div> <bR> <bR> </td> </tr></table></body>