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What is the difference between Australian malt, added malt and French malt in brewing

Application of Australian wheat, added wheat and French wheat in brewing
At present, the imported barley purchased by Chinese malt producers mainly comes from the three main producing areas of Australia, Canada and Europe (France).
Depending on the place of origin, we are used to calling it Australian malt, plus malt and French malt.
How are these three malts with different DNAs different in brewing?
What is the difference between Australian malt, added malt and French malt in brewing

Let’s start with the conclusion:

✎Crushing process:

The flouriness ratio of the three raw materials is from more to less: Fama>Australian>Jamai. So the game requires a finer grind.

✎Saccharification process:

The saccharification process of the three raw materials is from difficult to simple: Fame>Jamai>Aomai. Therefore, the saccharification process of Australian malt as the basic raw material is easier to operate.

In order to help understand the following, we first prepare a few small knowledge points:

The effect of protein content on beer:

The high protein content will increase the α-amino nitrogen content of the wort and improve the mellowness and fullness of the beer taste.

The protein content is low and the corresponding flavor substances are less, which is suitable for the production of light and refreshing beer.

What is “ß-glucan”?
ß-glucan is the main constituent of barley cell walls. If a certain malt variety has low ß-glucanase activity, it will result in a high ß-glucan content in the malt and a sticky wort.
“Extraction rate” and “Sugar rate”:
The two metrics are correlated but not safely equivalent.
“Extraction rate” is the yield of wort by laboratory agreement method, which is the theoretical maximum value that can be extracted from malt endosperm;
“Sugar yield” is the actual wort yield in brewing, which is greatly affected by the pulverization degree, water ratio, saccharification time and temperature.
The relationship between “malting” and “saccharification”:
The “malting” process can be understood as a “normal reaction” that decomposes complex high molecular substances in barley endosperm into simple soluble low molecular substances; and “saccharification” is an “enhanced version” of this process. The essence is a continuous process, and the two can complement each other.
What does “solubility” mean?
Solubility generally refers to protein solubility, which is represented by library value in malt detection.
High solubility means that the macromolecule is converted into low molecular substances more and more fully; on the contrary, low solubility means less conversion.
Does that mean “high solubility” must be good? You might think that a high solubility malt would make the mashing process easier and yield higher sugar yields.
From this perspective, it is. but… …
“Disadvantages” of “high solubility malt”:
High solubility malt can adversely affect the color, flavor, and foam of beer.
In addition, the high soluble maltose yield is not absolute.
If the low solubility malt (Omer Pearson series malt) can obtain a matching mashing process, the sugar yield is also quite excellent.
Therefore, this is the topic of “Economy or Quality” and “Can the saccharification process be immutable?”
What is the difference between Australian malt, added malt and French malt in brewing
Australian malt

Macadamia has low protein content, high flour content, and low ß-glucan content, so it is easy to crush, filter and dissolve during brewing. Therefore, a simple saccharification process can be adopted.

malted

The high saccharification power can fully degrade the endosperm; the protein content is high, so the amino nitrogen content is also high, and the amino nitrogen is the precursor material for the formation of color and aroma.

Therefore, the wort with maltosaccharification is excellent in fullness and body.

Note: Galleys have high glycation and protein content, so when brewers add excipients to save costs, they will give priority to using “very rich” Galleys.

French malt

Compared with the first two raw materials, the grains are larger, especially the good varieties of two-rowed spring wheat, the grains are fuller. In addition, the powdery ratio is high, so the leaching rate is higher.

However, due to the low activity of Farmat ß-glucanase, during the saccharification process, the ß-glucan cannot be completely degraded, which will lead to difficulty in filtration, and also affect the dissolution efficiency of endosperm substances, thereby affecting the sugar extraction rate.

This characteristic can also be compensated by a suitable saccharification process to increase the sugar yield.

Due to the supply of raw materials and brewing traditions in Europe, malt made from European barley is generally used.

What is the difference between Australian malt, added malt and French malt in brewing
summary

The three types of malt have different characteristics, each with its own advantages and disadvantages.

The important thing is to choose the right ingredients according to the variety and characteristics of your beer, there is no absolute good or bad.