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. 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. | ||
==Steps in the Malting Process== | |||
* Raw grains are soaked to begin germination. | * 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. | * Moisture and germination is maintained until the green '''acrospire'' reaches a length approximately the size of the grain. This takes approximately 5 days. | ||
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* [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]] | ||
Revision as of 02:13, 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.
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
