Malting Process: Difference between revisions
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==The Malting Process== | ==The Malting Process== | ||
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. | 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 brewing. | ||
==Steps in the Malting Process== | ==Steps in the Malting Process== | ||
Revision as of 02:14, 29 June 2006
The Malting Process
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 brewing.
Steps in the Malting Process
- Raw grains are soaked to begin germination.
- Moisture and germination is maintained until the green 'acrospire reaches a length approximately the size of the grain. This takes approximately 5 days.
- Green malt is kiln dried until the level of moisture is reduced to about 6%.
- The brittle acrospires are separated from the grains, and the grains are packaged for shipping.
See Also
External Links
- Make Your Own Malt - BYO Magazine Article, Aug 1997
