Roasting Barley Malts for Handcrafted Beer Production

This work has as main objective the development of a special malt from a malt base type Pilsen. After humidification the Pilsen malt was subjected to the saccharification temperature for the conversion of the starch into sugars still inside the grain. The drying and roasting step was followed. In the roasting process the Maillard and caramelization reactions occurred, giving characteristic flavor, color and aroma. To analyze the results, beers were produced using 75% Pilsen malt and 25% roasted malt, which were compared to beer produced with 100% Pilsen malt. The first one showed intense coppery color, sweet aromas like of caramel and aromas of bread, biscuit and sweet flavor that refers to the caramel and roasted sugar. The alcohol content was slightly higher in beer without roasted malts 4.29 (%v/v) and 4.14 (%v/v) at dark beer. The density of the dark beer (1,012 g.cm-3) was slightly higher than the base beer (1,006 g.cm-3).