Webinar Description: Brewers rely on starch from mostly malt to provide fermentable sugars. The fermentation doesn’t always go to plan for a range of reasons but sometimes it is because the fermentable sugar profile isn’t always the same. How does this link to malt? When considering malt quality, the inherent grain starch properties influence the fermentable sugars, along with starch degrading enzymes. While we can get data on the starch degrading enzymes in malt, do we know enough about the starch properties? Most of the methodology to measure starch properties is complex, costly, and very time-consuming. However, measuring starch gelatinization can provide information on the potential impact of mashing temperature on starch gelatinization and therefore the efficiency of enzymes in hydrolyzing starch to fermentable sugars. This webinar will describe the detailed structure of starch, the interaction between starch and the storage protein, the slight increase in gelatinization temperature from grain to malt, the large ranges in gelatinization temperature, and how this could impact brewers.

When: Thursday, September 30th, 2021

Time: 3:00 PM-4:00 PM EST (2:00 PM-3:00 PM CST, 1:00 PM-2:00 PM MST, 12:00 PM-1:00 PM PST) 

Cost: Free for Craft Maltsters Guild members & $20 for non-Craft Maltsters Guild members

Questions? Please contact director@craftmalting.com