Malt light

Dimethyl sulfoxide occurs widely at levels of <3 ppm. It has been isolated from spearmint oil, com, barley, malt, alfalfa, beets, cabbage, cucumbers, oats, onion, Swiss chard, tomatoes, raspberries, beer, coffee, milk, and tea (5). It is a common constituent of natural waters, and it occurs in seawater in the 2one of light penetration where it may represent a product of algal metaboHsm (6). Its occurrence in rainwater may result from oxidation of atmospheric dimethyl sulfide, which occurs as part of the natural transfer of sulfur of biological origin (7,8). 

Since the first report of N-nitrosodimethylamine (NDMA) contamination in beer (ij ), there have been a number of surveys on volatile nitrosamine occurrence in beers of different types and origins. The data in Table I includes NDMA analyses on light beers, dark beers, ales, and malt liquors. Table I shows that the... 

PROP Light yellow-amber liquid. Pleasant to fruity odor. D 0.923-0.935 15.56° 47-53% of ethanol, by volume, flash p 80.0°F (CC). Made by distillation of fermented malted grains, e.g., corn, rye, or barley. After distillation, whiskey is aged in wooden containers for up to several years. The aging extracts such components as acids and esters from the wood and promotes oxidation of components of raw whiskey and some reactions between organic components to form new flavors. 

Dextrin is available from suppliers in a number of modified forms and mixtures such as dextrimaltose, a mixture of maltose and dextrin obtained by the enzymatic action of barley malt on corn flour. It is a light, amorphous powder, readily soluble in milk or water. 

The malt, which is rich in colour, is free of amylase it is a good foam builder and is used mainly for the flavouring of malt and bock beers. Light caramel malt is produced through a similar process however, it is dried at a low temperature after starch conversion. It is still enzymatically active, lightly coloured and increases the mouth-feel and foaming properties of beers produced from light malt. 

IgA without light chains predominate, at different stages IPSID has marginal zone lymphocytes or large transformed lymphs similar to non-Mediterranean cases of MALT lymphoma. 

Now, let s try to formulate the pale ale recipe for a simple infusion mash. First, we need to figure out what types of grain to use. We want to brew a simple pale ale, with a very light color, so we won t use anything other than our standard pale malt. Let s assume our workhorse grain is 2-row Wages, which should work fine. 

Steep crushed crystal malt for 15 minutes at 167° in water treated with Burton water salts. Remove grains and add malt extracts. Bring to a boil and add 1 ounce of Hallertauer hops and 4 ounce of Cascade hops. Boil for 45 minutes and add 1 4 ounces of Cascade hops. Boil for another 15 minutes and turn off heat. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 14 days at 66°, dry-hopping with 1 ounce of Kent Goldings after 3 days. Prime with 5 z ounces light dry malt extract and bottle. 

Vz pounds Munton Fison extra light malt extract IV2 pounds pale malt grain, cracked... 

---