Malting Process: Difference between revisions
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'''Malting''' is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop. Most grains that homebrewers purchase have already been malted and are ready for either steeping or crushing and [[mashing]]. The malting process develops enzymes that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the brewing process called [[mashing]]. Malted grains are low in moisture and can be stored for an extended period. Malted grains are also easily crushed for [[All Grain|All Grain Brewing]] or steeped for use in [[Extract Brewing]]. | |||
Malting is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop. The malting process develops enzymes that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the brewing process called mashing. Malted grains are low in moisture and can be stored for an extended period. Malted grains are also easily crushed for | |||
==Steps in the Malting Process== | ==Steps in the Malting Process== | ||
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* Moisture and germination is maintained until the green ''acrospire'' (sprout) reaches a length approximately the length of the grain. This takes approximately 5 days. | * Moisture and germination is maintained until the green ''acrospire'' (sprout) reaches a length approximately the length of the grain. This takes approximately 5 days. | ||
* Green malt is kiln dried until the level of moisture is reduced to about 6%. Darker grains may be kilned at higher temperature for an extended period to darken or roast the grain adding color and flavor. | * Green malt is kiln dried until the level of moisture is reduced to about 6%. Darker grains may be kilned at higher temperature for an extended period to darken or roast the grain adding color and flavor. | ||
* The brittle acrospires are separated from the grains, and the | * The brittle acrospires are separated from the grains, and the malt is packaged for shipping. | ||
==See Also== | ==See Also== | ||
* [[Processes]] | |||
* [[Malt]] | * [[Malt]] | ||
* [[Mashing]] | |||
* [[Ingredients]] | * [[Ingredients]] | ||
==External Links== | ==External Links== | ||
* [http://www.beersmith.com/blog/2009/12/05/malting-barley-grain-at-home/ Malting Barley Grain at Home] - BeerSmith Blog, Dec 2009 | |||
* [http://byo.com/feature/284.html Make Your Own Malt] - BYO Magazine Article, Aug 1997 | * [http://byo.com/feature/284.html Make Your Own Malt] - BYO Magazine Article, Aug 1997 | ||
[[Category:Processes]] | [[Category:Processes]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Latest revision as of 05:19, 4 January 2010
Malting is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop. Most grains that homebrewers purchase have already been malted and are ready for either steeping or crushing and mashing. The malting process develops enzymes that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the brewing process called mashing. Malted grains are low in moisture and can be stored for an extended period. Malted grains are also easily crushed for All Grain Brewing or steeped for use in Extract Brewing.
Steps in the Malting Process
- Raw grains are soaked to begin germination.
- Moisture and germination is maintained until the green acrospire (sprout) reaches a length approximately the length of the grain. This takes approximately 5 days.
- Green malt is kiln dried until the level of moisture is reduced to about 6%. Darker grains may be kilned at higher temperature for an extended period to darken or roast the grain adding color and flavor.
- The brittle acrospires are separated from the grains, and the malt is packaged for shipping.
See Also
External Links
- Malting Barley Grain at Home - BeerSmith Blog, Dec 2009
- Make Your Own Malt - BYO Magazine Article, Aug 1997
