11 interesting facts about the production of malt

As malt grain becomes and how one malts produced thousands of varieties piva



Technical Director of the malting plant "Soufflet" Alexander Gladilin shares the secrets of the malt production. He'll tell you exactly how grain becomes malt, and how one of the main varieties of malt can be cooked a thousand different beers.



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Malt was also obtained in ancient times empirically. Perhaps as a malt product of human hands and nature at the same time for about five thousand years.

3.
That is why the malt - an intermediate element between the grains and a must: it contains everything necessary for the normal course of the fermentation process - a sufficient number of polurasscheplёnnogo starch and enzymes that break down starch to the end. And, of course, in the malt contains substances that provide flavor and color of beer.

4.
The bulk is used for brewing malt - a light barley malt. From it you can cook a variety of beers, combining it with a variety of specialty malts. In addition, its quality can create almost any taste of beer.

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The grain is soaked for two days, during which time water is changed periodically. At the same time the grain for some time, with little or no water remains actively vented to the fetus was comfortable.

7.
Grain stored in this room for five days. Periodically check it, Ted, measure its humidity and adjust the temperature if necessary. At this time, the embryo grows and develops. In nature, are almost the same changes, with one exception - usually of an embryo formed shoots and roots, in the process of becoming ears. On the malting process of producing the same stops after five days when the grain is stored sufficient quantity of enzymes, and then transmitted to the grain dryers.

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The entire process takes place under strict control personnel. Naturally, works automatically temperature control system and air supply.

10.
Roasted malt can be obtained from conventional light malt, fry it in a special roasting drum.

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via factroom.ru