What is an undesirable result of over modification during malting?

Over modification during malting refers to a process where the malted grains are altered to a point where the starches are excessively broken down, leading to certain undesirable characteristics in the final product. When this over modification occurs, there is a breakdown of not just starches but also proteins and other components within the grain. This can lead to a significant reduction in the fermentable sugars that are critical in the brewing process.

Fermentable sugars are necessary for yeast to convert into alcohol and carbon dioxide during fermentation. If the sugar content is too low due to over modification, it directly impacts the fermentation process, resulting in lower alcohol levels and potentially affecting the overall flavor profile of the beer. Thus, while some degree of modification is desired to ensure that starches are adequately converted to sugars, excessive modification can be detrimental, leading to a reduction in the very sugars needed for effective fermentation.

A reduction in fermentable sugars can also influence the mouthfeel, body, and overall balance of the beer, leading to less desirable characteristics. Therefore, it is crucial for brewers to monitor and control the modification process during malting to ensure optimal sugar levels for fermentation.