MALT

'Malting' is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. Quality Factors for Malting, Brewing and other End-uses
The term 'malt' refers to several products of the process:

★ The grains to which this process has been applied, for example malted barley;

★ The sugar derived from such grains which is heavy in maltose, such as baker's malt,

★ A product, based on malted milk, similar to a malted milkshake (i.e., "malts").

★ whisky or beer can also be called 'malt' as in Alfred Edward Housman's aphorism "malt does more than Milton can, to justify God's ways to Man."

Malted grain is used to make beer, whisky, and malt vinegar. Malting grains develops the enzymes that are required to modify the grain's starches into sugars, principally maltose. Barley is the most common malt because of its high diastatic power or enzyme content. Other grains may be malted, although the resulting malt may not have sufficient enzymatic content to convert its own starch content fully and efficiently.

Contents

Maltings

References

See also

Maltings

A 'malting', sometimes called ''maltings'', ''malthouse'', or ''malting floor'', is a building that houses the process of converting barley into malt, for use in the brewing or distilling process. A typical maltings is a long, single-story building with a floor that slopes slightly from one end of the building to the other. There are a number of maltings buildings still in existence, and a handful are still operational.

References

★ Make Your Own Malt, ''Brew Your Own'' magazine (ISSN 1081-826X ), August 1997, pp. 32-36.

★ UK Malt The website of The Maltsters' Association of Great Britain. UK Malting Barley information and malt images.

See also

★ Mash ingredients

★ Beer style

★ Malt beverage

★ Malt liquor