Transcript No Slide Title

Wort and Malt Extract
Color Development
Bob Hansen
Briess Malt & Ingredients Co.
Chilton, Wisconsin USA
June 2005
Importance of Color
Color is one on the main sensory
attributes of any beer
Influences our perception of flavor
and quality before we even taste
the beer
Ingredients of Beer Color
The main source of color
Is the ingredients.
Specialty malts provide a
palette for brewers to design
the color of their beer.
Brewing process in terms of Beer
Color
Ingredient
Manufacture
Color develops during aging
Dissolve coloring
compounds in Wort
Additional coloring
compounds develop
“In Process”
Final Beer
Color
Settle and remove some
coloring compounds
Final Wort
Color
Measurement of Color
Measurement of Color
Beer’s Law
A=bC
Measurement of Color
Color / Solids Ratio
Solids(S.G.)
Color
Color/Solids
10 P (1.040)
2 Lov
0.2
20 P (1.083)
4 Lov
0.2
30 P (1.130)
6 Lov
0.2
80 P (1.378)
16 Lov
0.2
98 P (dry)
20 Lov
0.2
In Process Development of Color
Sources of “In Process” color development
1. Concentration
2. Maillard Reaction
3. Caramelization
4. Oxidation
Concentration Color
For a 30 Lovibond Wort at 10 P,
boiling can increase wort color
by as much as 3 Lovibond.
Color and Flavor Formation
Caramelization and Maillard Reactions
• Maillard reaction involves amino acids and
reducing sugars at 50º C (122º F) or greater.
• Caramelization occurs between sugars (sugarsugar reactions) at high product temperature
120º - 160ºC
(250º-320ºF) – necessary for crystallization.
Chemical
Structure
of the
O-heterocyclic
compounds
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
Retention Time
Chemical Name
4,284
5,026
5,534
5,910
7,110
7,393
8,802
9,260
12,744
12,861
13,786
17,512
dihydro-2-methyl-3(2H)-furanone
2-furaldehyde
2-furanmethanol
5-methyl-2(3H)-furanone
1-(2-furanyl)-ethanone (acetyl furan)
butyrolactone
5-methyl-2-furancarboxaldehyde (5-methylfurfural)
isomaltol
methyl-2-furoate
2,5-dimethyl-4-hydoxy-3(2H)-furanone (DMHF)
maltol (hydroxymethylpyrone)
5-hydroxymethyl-2-furancarboxaldehyde (MHF)
Flavors
Associated:
Toffee
Caramel
Roasted
Raisin
Molasses
Caramelization in Wort?
Caramelization is virtually non existant
in normal wort production.
Temperature too low
Too much water available
Colors due to Carmelization in "Model"
Wort
3
Electric (High dT)
Color (lov)
2.5
steam
2
1.5
1
0.5
0
0
2
4
6
Hours Boiling
8
10
Chemical
Structure
of the
N-heterocyclic
compounds
Retention Time
1.
2.
3.
4.
5.
6.
7.
8.
Chemical Name
7,285
2,3-dimethylpyrazine
9,819
2-ethyl-6-methyl-pyrazine
9,927
2-ethyl-5-methyl-pyrazine
10,644
1H-Pyrrole-2-carboxaldehyde
11,1021-(2-pyridinyl)-ethanone (acetyl pyridine)
12,353
1-(1H-pyrrole-2-yl)-ethanone (acetylpyrrole)
13,978
2-acetyl-3-methylpyrazine
14,303
1-methyl-1H-pyrrole-2-carboxyaldehyde
Flavors Associated:
Malty
Biscuity
Bready
Nutty
Toasty
Burnt Sugar
Chocolate
Coffee
COLOR DEVELOPMENT IN ALL MALT WORT
COLOR DEVELOPMENT IN ALL MALT WORT
12.00
160F
18.00
10.00
180F
COLOR (L)
COLOR (L)
20.00
16.00
160F
200F
14.00
8.00
180F
208F
12.00
CONTROL
200F
6.00
10.00
208F
8.00
CONTROL
4.00
6.00
4.00
2.00
2.00
0.00
0.00
00
2
2
4
4
6
6
8
TIME
( HOURS
) )
TIME
( HOURS
8
10
10
12
12
Hourly wort color development vs. temp
1
Boil / Whirlpool
0.9
Lovibond / Hr
0.8
0.7
0.6
0.5
0.4
Lauter
0.3
0.2
Mash
0.1
0
0
50
100
Temp (F)
150
200
Oxidative Color development
Least important:
Small in magnitude-only important for
very light beers
More important for flavor stability
Wort Color Development Summary
1. To keep color light, shorten time
wort is boiling or very hot as much
as possible
2. Do not boil to caramelize-add
caramel malt or caramelize sugar
3. For lighter beers consider “process
color development” as part of total
color-expect 1 lovibond for each
hour boiling
Color (Lov)
Liquid Extract Changes / Time at 120 F
60
6
50
5.9
40
5.8
Color
30
pH
5.7
20
10
5.6
0
5.5
0
2
4
6
8
Days
10
12
14
Color / Time for storage at 90 F
350
Pilsen
Gold
300
Wheat
Color
250
Amber
200
150
100
50
0
0
1
2
3
Months
4
5
6
Color increase (10% soln,
Lovibond)
Monthly Color Development vs Temperature
90
120
110
100
90
80
70
60
50
40
30
20
10
0
y = 64.016x
R2 = 0.9686
80
60
y = 22.099x
R2 = 0.9791
42
122 F
Linear
(90)
Linear
(80)
Linear
(60)
Linear
(42)
Linear
(122 F)
y = 9.2123x
R2 = 0.9837
y = 2.8965x
R2 = 0.977
y = 1.0765x
R2 = 0.9286
0
1
2
3
Month
4
5
6
Monthly Rate of Color Development vs
Temperature
90
y = 0.1326e0.0526x
R2 = 0.9784
80
Lovibond Increase per Month
(10% solution)
Color Development Rate
70
Expon. (Color Development Rate)
60
50
40
30
20
10
0
30
40
50
60
70
80
Temperature (F)
90
100
110
120
130
Troubleshooting
Thank
You
David Kuske
Briess Malt & Ingredients Co.
Chilton, Wisconsin USA
October 2004