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| Version | Summary | Created by | Modification | Content Size | Created at | Operation |
|---|---|---|---|---|---|---|
| 1 | Camila Xu | -- | 1457 | 2022-10-09 01:36:43 |
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The malting process converts raw grain into malt. The malt is mainly used for brewing or whisky making, but can also be used to make malt vinegar or malt extract. Various grains are used for malting; the most common are barley, sorghum, wheat and rye. There are a number of different types of equipment that can be used to produce the malt. A traditional floor malting germinates the grains in a thin layer on a solid floor, and the grain is manually raked and turned to keep the grains loose and aerated. In a modern malt house the process is more automated, and the grain is germinated on a floor that is slotted to allow air to be forced through the grain bed. Large mechanical turners keep the much thicker bed loose with higher productivity and better energy efficiency.
References
- "Malt Production". http://www.boortmalt.com/malt/production/.
- Lewis, Michael J.; Young, Tom W. (2002). Brewing. Springer. pp. 168–171. ISBN 9780306472749.
- Briggs, Dennis E. (1998). Malts and Malting. Springer. pp. 369–389.
- Briggs, Dennis E. (1998). Malts and Malting. Springer. pp. 369–389.
- "The Malting Process". http://brewconductor.com/brewing/ingredients/the-malting-process/.
- "Kilning & Roasting". http://brewconductor.com/brewing/ingredients/kilning-roasting/.
- "Malt culms, malt sprouts, malt coombs". Food and Agriculture Organization. http://www.fao.org/ag/AGA/AGAP/FRG/AFRIS/Data/467.HTM.
