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