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HopHead asked Can you help with some information on browning in beer?

I am planning on brewing a Belgian Ale and I know some browning occurs in the brewing process but I need some information on this. I know some info about it but I am asking for more here. How it occurs? How much browning is needed? Some source material... Thanks, BG

And got the following answer:

There are two reactions of browning in brewing with two extended browning processes. The first two of concern to the brewer is the Maillard & Caramelisation. Heating foods intensifies flavors already latent within the foods; however, browning creates new flavors that are intrinsic to the cooking process. This is why a poached salmon and a grilled salmon both tastes identifiably like salmon, but you can also easily distinguish one food as poached and the other as grilled. There is flavor within the cooking method itself created by caramelization and the Maillard Reaction. Caramelization We have all had caramel candies before, but how many of us realize that those sugary delights are not much more than sugar itself. The caramelization of sugar is the simplest browning reaction happening at around 330°F/165°C. Plain table sugar melts into a thick syrup, then gradually darkens into a light yellow and eventually a dark brown. The flavor begins sweet and clean, but develops acidity, bitterness, and a rich aroma. The chemical process itself is complicated, but the reaction products include organic acids, sweet and bitter derivatives, fragrant molecules, and brown polymers. Caramelisation can be thought of as an intermediate step in the maillard reaction. The process produces a more subtle-toasted-nutty flavor in the food/beer being treated. The Maillard Reaction Named for Louis Camille Maillard, the French physician who documented these complex reactions around 1910, Mailliard Reactions are responsible for bread crusts, chocolate, coffee, dark beers, and roasted meats. The sequence begins at about 220°F/115°C when a carbohydrate molecule and an amino acid bind together in an unstable structure, producing flavorful by-products. The involvement of amino acids brings nitrogen and sulfur creating meaty and earthy flavors. These reactions create that crust on seared foods and the brown coloring of a good roast as well as multitudes of other browned foods. Both caramelization and the Maillard Reaction require relatively high temperatures beginning above the boiling point of water 212°F/100°C. As a result, wet processes such as boiling and steaming will never be able to brown foods because the temperature of the food will only get as high as the 212°F with slight adjustment due to elevation and atmospheric conditions. Dry methods are able to reach much higher temperatures allowing the browning reactions to occur. This is why braised foods are usually seared first to create those flavors and colors that otherwise won't occur in a wet, low temperature setting. There are notable exceptions to browning above the boiling point. Basic solutions, concentrated mixtures of carbohydrates and amino acids, and long cooking times can create the same reaction. Examples include reductions of stock to create demiglace and brewing beer. These reactions are produced in the malting process, the mash tun-decoction mashing, and the wort kettle. The pH, employed heating time, heat intensity and also the moisture content influence the degree of browning. {the latter makes browning in the kettle for Belgian Ales a special process.} The beer style parameters and designed beer recipe determine color, which is the total degree of browning. These are achieved through the brewer’s control of the grist bill and both the mash and kettle techniques. You the brewer select and control these. . More sources: The Maillard Reaction http://dwb.unl.edu/Teacher/NSF/C10/C10Links/chemistry.about.com/library/weekly/aa122898a.htm http://en.wikipedia.org/wiki/Maillard_reaction The Maillard reaction is a heat induced reaction between an anino acid (protein unit) and a sugar. The reaction occurs over time and the rate of the reaction is iincreased with an increase in heat. Other factors also to consider in the rate and degree of the maillard reaction is pH,and the relative concentrations of both the amino acid and reducing sugar in the solution (wort). Since the wort is on the acidic side the reaction can be slowed a bit but not drastically. This browning reaction occurs in the brew kettle and can be used, as in certain Belgian beers, to increase the beers color and add a more complex characteristic to the beer. Maillard browning is what occurs with specialty malts that have been kilned for extended times. Thus the color, flavors, and aromas developed from such heating action is imparted to the beer during the brewing process. http://www.scientificsocieties.org/jib/papers/2006/G-2006-0717-429.pdf http://trc.ucdavis.edu/srdungan/fst100a/05browning/05browning.ppt A good source imo http://www.beer-brewing.com/beer-brewing/about_this_title/glossary/beer_brewing_m.htm The other two: A co-called fourth browning is more of a burrnt-burning and is explained in this nice article. http://www.brewery.org/brewery/library/Maillard_CS0497.html

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