MaltGems™ Synergy Select Pilsen Malt, Briess
MaltGems™ Heart of the Malt for Clean Flavor
Custom-milled, premium Synergy Select Pilsen Malt
Briess innovative new brewing ingredient, MaltGems™ is now available! By custom milling Briess Synergy Select Pilsen Malt, they removed the majority of husk to create a malt that eliminates the bitter, astringent flavors common with other base malts. What remains is MaltGems™ — the Heart of the Malt — that delivers exceptional performance and lautering due to the removal of fine grit, flour, and water-binding husk. MaltGems™ can be used in any beer style where clean, sweet, well-rounded base malt flavor is desired and is exclusively available from Briess. Expect balanced flavor with subtle bread, cracker, and honey notes along with a remarkably clean finish only achieved by eliminating husk-based polyphenols.
Because MaltGems™ are custom milled, they are crafted to efficiently lauter without reintroducing husks. They have the capability for higher throughput due to the potential for adding 20% or greater grist.
- Color: Contributes light golden color to wort
- Flavor: Notes of bread, cracker, and honey
Features & Benefits:
- Clean malt flavor resulting from husk removal
- Exceptional lautering & performance
- Crafted from premium European-style Pilsen Malt
- Well-rounded base malt flavor
- Moderate enzymes & FAN for control & consistency
- High extract due to Synergy Select Pilsen Malt base
- Allows 20% greater grist loading for increased throughput & higher gravity options due to lack of flour & water-binding husk
- Any beer style where clean, sweet, well-rounded base malt flavor is desired
- Uniquely suited for high-gravity brewing
- Up to 100% dependent upon beer style
|Support Documents||Click here for documents|
W075I - Per Pound
Up to 100%
|Malt Color||Light (0-15° L)|
Endosperm brewing with MaltGems™ is a great way to create an extremely clean beer without the bitter husk flavors that traditional base malts can impart. But what is endosperm? It is the starchy middle of a barley kernel that functions as an energy source for the growing seed. This starch is bound in a matrix of protein and polysaccharides which require enzymatic modification (malting) to make the starch readily accessible during mashing. Sugars and protein fragments created in this modification interact during kilning to produce the malt’s signature color and flavor. The endosperm is where most of the extract, color, and flavor reside.
Husk and sprouting portions of the malt are not considered endosperm. Husks contain tannic polyphenols that can contribute harshness to the finish of beer, a characteristic some beer consumers have become accustomed to. Acrospires are the sprouted portions of the malt that make their way into finished malt; these contain an elevated level of bitter peptides, which we have also become used to.
By removing the majority of husk and acrospires, Briess has created a product that can easily be used to create endosperm brewed beers. By also removing the flour and fine grits, MaltGems™ can be lautered without the need to add any of the husks back. Coarse, endosperm-rich grits lauter well because the fine materials that can cause doughiness have been removed. One additional benefit of removing husk is that it frees up a lot of mash water; husk tends to soak up water like a sponge (about 4x as much as the endosperm). Without the husks, brewers can process higher grist loads (20% higher) and make higher gravity worts.
Used it over the weekend as the only malt so I can see how well it worked. I built a recipe using 8# and my normal efficiency of 75% for my Spike 3-vessel system (1.046 OG). I went with a 1.5 qt/lb water requirement (my usual). After 30 minutes of mashing at 152F, my gravity was at 1.071. The full hour yielded a mash gravity of 1.078. I sparged to get a starting volume of 7.5 gallons and pre-boil gravity of 1.044. Can't complain when you get 95% conversion! After an hour boil I was at 1.051 (5 points above plan) for a BH efficiency of 83%. The grain does use a little less water, but I don't think I'll trim down my water usage. Recirculation during mash and sparging was a little sluggish, but no problems getting stuck (no rice hulls needed). Great flavor going into the fermenter and beer is about at FG after 3 days with a 0.67 pitch rate. This will be my base pilsner malt from here on out!
I've used this grain twice and it always performs well - Iris Red
Because of size limitations (I mash in a Braumeister 20L, limited to 14.5#/6.6kg of grain) I wanted to try the MaltGems in a high-gravity all-grain mash. The size of the crush was much smaller than the screens on my mash filters and I had a lot of grain blow by the filters and fouled the recirc pump. I had to empty the mash, clean out the tun and pump, and restart the mash with ¼ pound of rice hulls added to filter the grain particles. Despite the setback, the finished wort was extremely clean and I actually exceeded my predicted efficiency numbers even though I lost at least ½# of grain due to the cleanup. The taste was pleasantly sweet, as if crystal malts were included in the grain bill, even though the grist was 100% MaltGems.
My second brew with the MaltGems was limited to <20% with ½ oz rice hulls, 60% 2-row and 20% Munich. Had no problems with the recirculating mash. Wort was again very clear going into the fermenter, and the efficiency of the mash was also slightly higher than expected. Pleasant, mild sweetness.
TL;DR - expect more bang for the buck with this grain, but be careful of the crush. I’d recommend using some rice hulls and limiting the amount of MaltGems until you get a feel for how much to use based on your equipment. It produces a very clean wort and an interestingly distinct mild sweet flavor without being ’sugary’ or syrupy.
Used 5 lbs. in a farmhouse saison yesterday and got the best OG ever! Time will tell but it sure looks good comin' out of the chute!