Barley malt: how to produce and what is used?

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2018-04-01 22:11:10

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Malt – what is that product? The answer to this question you will learn from the materials presented article.barley malt

General information

Malt – product that is made from sprouted grass seeds, predominantly barley. It is known that this ingredient is the basis of all brewing production. If it is not grown malt barley, there will be no beer. What is the reason? The fact that during the germination of cereal this culture produces the enzyme diastase, which, in fact, transforms the starch into malt sugar, is maltose. Under the action of a substance represented by congestion osaharivaniya, and then turns into a must. In turn, it is fermented and becomes young beer.

Getting malt

What you need to do to get the malt barley? The production process of this product involves two steps: soaking and sprouting seeds. These steps are necessary in order to cause the cereal culture chemical reactions that contribute to the appearance of the essential substances responsible for the formation of a delicious foamy drink.

To better understand how to get the malt brewing barley, it should be mentioned describe the stages of its production in more detail.

The Process of soaking

The Purpose of soaking is to swell the grain dry. This immediately starts the process of chemical change. It can be seen in the breathing of the seed, which is manifested in the formation of carbonic acid and diastase.this is the malt

Thus, in a wooden VAT or stainless steel pot pour water and allow it to stand for 3 days. After this time, in the same packaging slowly poured the grain and thoroughly mix everything. 3 hours floated to the surface litter and seeds removed with a skimmer. After that, excess water is drained, leaving the barley only liquid layer of 10-15 cm.

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In the process of soaking the grain free of dirt and some substances in the husks, which are able to give the drink an unpleasant taste and smell. As such, the malt barley keep it for about 5 days until it vbuhanie. This requires to regularly change dirty water to clean.

Germination Process

After the process of soaking is completed, start the germination of the grain, which on average lasts about 7 days. During this process, the barley periodically to moisten and gently mix. As a rule, already on 2 or 3 day beans start to appear boring. After a week of exposure their length often reaches 1.6 length of the barley.

Svezhepoymannyh barley malt can be stored for more than 2-3 days. That is why it is often dried for 17 hours at a temperature of 45-55 degrees. When properly dried, this product has a light tone.

Applications

As mentioned above, malt is often used in the brewing and distilling industries. In the latter case, it is used to dissolve and Asharite starch other ingredients. As to the first, during the manufacture of beer use only malt, which subsequently undergoes fermentation.malt brewing barley

In Addition to the production, this product is used in the manufacturing process of the extract. By the way, as actively used barley malt whiskey.

Brewing company for making of malt is most often used for wheat and barley. As for the distillery production, it is often used oats, rye and maize. It should also be noted that, depending on the fact whether the raw material in fresh or dried form, distinguish the green and dry malt, respectively.

Types of malt

Depending on how wet and grow cereal grains, malt is subdivided into different types:

  1. Sour. Obtained from dry light malt which is soaked in water at a temperature of 45 degrees and kept for a long time to lactic acid bacteria did not form more than 1% lactic acid. After that, the malt is dried.
  2. Wheat. Made from wheat, which is wet to a moisture content of 40%. After drying at a temperature of 40-60 degrees get light or dark malt, which is used for the production of extremely dark wheat beer.
  3. Baked. This malt is most often used to get fairly dark beer. It is recommended to add not more than 1%. Otherwise, the beer will acquire an unpleasant burnt flavor.
  4. Baked. Make it from barley with a moisture content of 50%, and then the grain is slightly dried and dried for 4 hours. This product is often added to dark or light raw materials, to improve its flavor and to give a pleasant shade.barley malt whiskey
  5. Caramel. Get it from dried malt, which are brought to a moisture content of 45%. Caramel malt ocharovat using roasting drums at a temperature of +70 degrees. Then get different types of malt. For example, the transparent is done by drying, light-through warm-up, and dark – by evaporation of excess moisture.


Article in other languages:

BE: https://tostpost.com/be/ezha-napo/292-solad-yachmenny-yak-vyrablyayuc-dlya-chago-zhyvaecca.html

DE: https://tostpost.com/de/essen-und-trinken/289-malz-gerste-wie-produzieren-und-was-verwendet-wird.html

ES: https://tostpost.com/es/alimentos-y-bebidas/294-la-malta-de-cebada-c-mo-producir-y-para-qu-se-aplica.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/292-arpa-uyty-alay-zh-rg-zed-zh-ne-ne-sh-n-oldanylady.html

PL: https://tostpost.com/pl/jedzenie-i-picie/295-s-d-yachmennyy-jak-produkuj-i-do-czego-jest-stosowany.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/292-o-malte-de-cevada-como-produzir-e-para-que-utilizado.html

TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/298-malt-arpa-nas-l-retir-ve-ne-i-in-kullan-l-r.html

UK: https://tostpost.com/uk/zha-napo/294-solod-yachm-nniy-yak-viroblyayut-dlya-chogo-vikoristovu-t-sya.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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