Why it works: Hops and malt work together. They rank in the top 49% of all ingredient pairs, and cooks put them together in 1 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Bakers’ Malt and Hop Yeasts
Ingredients
Directions
Boil and cool
Boil water and hops in a large clean vessel for 30 minutes.
Cool the mixture to 149°F (65°C).
Mash
Scald a large glass beaker or use a copper or enamelled vessel.
Mix the ground malt with the cooled hops and water in the beaker.
Maintain the mixture at a temperature of 149°F to 158°F (65°C to 70°C) for 2 hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Hops + malttop 49% of all pairsSmell alikelowCooked together1 recipe
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Ground malt
- Supplies enzymes and starches that convert into fermentable sugars during the hold.
- Hops
- Add bitterness and aroma that balance the malt's sweetness.
The step that matters
Holding the mixture between 149°F and 158°F. Malt enzymes work within this temperature range. Too hot and they are destroyed, so the starches never convert; too cool and conversion becomes very slow.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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