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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. | 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]]. ''' | ''' Compare various malts with the [[Malts Chart|malts chart]]. ''' | ||
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Revision as of 03:22, 30 March 2007
Malted Barley
What Is Malt?
Malting is the controlled 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.
Compare various malts with the malts chart.
