Special Malts

A wide variety of special malts are produced which impart different flavor characteristics to beers. These malts are made from green (malt that has not been dried) or finished malts by roasting at elevated temperatures or by adjusting temperature profiles during kilning. A partial Hst of specialty malts includes standard malts, ie, standard brewers, lager, ale, Vienna, and wheat caramelized malts, ie, Munich, caramel, and dextrine and roasted products, ie, amber, chocolate, black, and roasted barley. 

Special malts are produced for all kind of special purposes. Dark caramel malt is kept at a temperature of 60-80°C for a short period of time for the saccharification of starch and then roasted to the desired shade of colour at a temperature of 150-180°C. 

Several of the minor components of coal are of importance, because of the quantity present on occasion, but more so in some cases by virtue of the special properties they possess which are undesirable when the coal is used for certain purposes. For example, to arrive at a correct figure for the combustible carbon in coal, it is necessary to apply a correction for the quantity of carbonate associated with the sample. Combustion analyses determine only the total carbon. Again, coking coals should have low phosphorus content, and anthracites used for malting should contain only very small quantities of arsenic, so that the determination of these elements becomes necessary in certain cases. Since both are found normally in small amounts, they are not included in the general statement of the ultimate analysis but are reported separately. 

Membranous epithelial M cells are a part of the organized mucosa-associated lymphoid tissue (O-MALT). These cells are specialized for antigen sampling. Also, they are exploited as a route of invasion by several pathogens.39 M cells are concentrated in follicle-associated epithelial (FAE) tissue called Peyer s patches in the small intestine. As M cells carry out endocytotic transport, they can be potential vehicles for mucosal drug and vaccine delivery. 

A wider range of product variety and alcohol content is possible with wine than with beer. The natural wines, also called table or dinner wines, are those in which the alcohol content is derived entirely by natural fermentation. This limits the alcohol content to about 7-14%, by volume. The upper end of this concentration range is only attainable by using special varieties of wine yeasts. However, all have a higher alcohol content than even the malt liquor types of beer. 

Fermentations—The saccharified wort obtained in the manner described is run into fermenting vessels and treated with yeast to start the fermentation special distilling yeast is used, that is, selected culture yeasts adapted to distilling conditions. If pressed yeast is added about 2 lbs, are employed for everj lOO gallons of wort. Usually, however, a preliminary fermentation is made iu a good malt wort, this provides a culture of vigorous yoimg yeast cells, and is added to the main wort in the proportion of 4 to 5 per cent. 

When the diastase of the malt has had time to act the mash is inoculated with a smaller special mash of rye and malt in which a pure culture of lactic acid bacteria (Bacillus delbruckii) is growing. The mash is now incubated for about sixteen hours at the proper temperature (ca. 50° C., 1220 F.). During this time the proteins of the grains are partially hydrolyzed and some lactic acid is formed. The liquor now contains largely sugars, resulting from the action of malt diastase on the starch, lactic acid, amino acids, and other hydrolysis products of the proteins, all in a highly assimilable form for the yeasts, and the cellulose residues from the cereals. 

In normal times about 35 million barrels of 36 gallons are brewed per year in the United Kingdom, involving the consumption of 50 million bushels of malt, over 60 million pounds weight of hops, more than a million hundredweights of specially prepared rice and maize, and about three million hundredweights of sugar. 

This beer is of the Grand Cm style and has a tremendous orange nose. There is some residual sweetness due to moderately high mash temperature. It is a beautiful light color. I make this beer yearly as a special drink for the winter holidays. By substituting some honey for pale malt, it makes a nice change and adds more complexity. I have also simply added 5 pounds of honey to make a real blockbuster of a Grand Cru This beer recipe is in its 5th version. 

---