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| − | [[Image:ViennaMalt.jpg|frame|right|Malted Barley]] | + | [[Image:ViennaMalt.jpg|left|150px]]''This article discusses a particular type of [[grain]] used in brewing. For general information and a complete list of grain varieties, see the [[grain|main grain page]], or compare various brewing grains with the [[Malts Chart|malts chart]]. |
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| − | == What Is Malt? ==
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| − | Malting is the controlled [http://en.wikipedia.org/wiki/Germination germination] of cereals, followed by a termination of this natural process by the application of heat. Further heat is then applied to '[[kiln]]' the grain and produce the required flavour and colour. A basic rule is that for malt to be made, the barley must be capable of germination, so [[maltsters]]' source their barley with a minimum germination of 98%. By far the largest use of malt is for brewing then distilling followed by food production.
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| − | ''' Compare various malts with the [[Malts Chart|malts chart]]. '''
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Revision as of 14:41, 17 September 2007
This article discusses a particular type of grain used in brewing. For general information and a complete list of grain varieties, see the main grain page, or compare various brewing grains with the malts chart.
