Malted barley

Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. Subject Malted (germinated) barley for Single Malt Scotch in the malting room at the Laphroaig distillery on Islay in Scotland. ... Subject Malted (germinated) barley for Single Malt Scotch in the malting room at the Laphroaig distillery on Islay in Scotland. ... Oats, barley, and some products made from them Cereal crops are mostly grasses cultivated for their edible grains or seeds (actually a fruit called a caryopsis). ... In a botanical sense, germination is the process of emergence of growth from a resting stage. ...

The term malt refers to several products of the process:

• The grains to which this process has been applied, for example malted barley;
• The sugar derived from such grains which is heavy in maltose, such as baker's malt,
• A product, based on malted milk, similar to a malted milkshake (i.e., "malts").
• whisky or beer can also be called malt as in Alfred Edward Housman's aphorism "malt does more than Milton can, to justify God's ways to Man."

Homebrewing malt extracts: liquid in a can and spray dried.

Malted grain is used to make beer, whisky, and malt vinegar. Malting grains develops the enzymes that are required to modify the grain's starches into sugars. Barley is the most common malt because of its high enzyme content. Other grains may be malted, although the resulting malt may not have sufficient enzymatic content to convert its own starch content fully and efficiently. Binomial name Hordeum vulgare L. Barley (Hordeum vulgare) is a major food and animal feed crop, a member of the grass family Poaceae. ... Magnified crystals of refined sugar Magnification of typical sugar In general use, non-scientists take sugar to mean sucrose, also called table sugar or saccharose, a white crystalline solid disaccharide. ... α-Maltose Maltose (also: malt sugar, di-glucose) is a disaccharide with the molecular formula C12H22O11. ... Malted milk is malted barley and wheat flour, mixed with whole milk, evaporated into a powder. ... A chocolate Milkshake A milkshake is: in the United Kingdom and Australia a beverage which is made from milk and flavourings, whereas a thick shake is made from milk, ice cream and flavourings, a smoothie is milk, fruit and optionally ice cream or yoghurt, and iced coffee and iced chocolate... Whisky (or whiskey) is the name for a broad category of alcoholic beverages distilled from grains, that are subsequently aged in oak casks. ... A selection of bottled beers A selection of cask beers Beer is the worlds oldest and most popular alcoholic beverage, selling more than 133 billion litres (35 billion gallons) per year. ... Alfred Edward Housman (March 26, 1859 - April 30, 1936), usually known as A.E. Housman, was an English poet and classical scholar, now best known for his cycle of poems A Shropshire Lad. ... John Milton, English poet John Milton (December 9, 1608 – November 8, 1674) was an English poet, best-known for his epic poem Paradise Lost. ... Image File history File linksMetadata Download high resolution version (1827x1707, 389 KB) Summary Homebrewing malt extracts: liquid in a can and spray dried. ... Image File history File linksMetadata Download high resolution version (1827x1707, 389 KB) Summary Homebrewing malt extracts: liquid in a can and spray dried. ... For other meanings, see Homebrew Homebrewing typically refers to the brewing of beer on a very small scale, as a hobby for personal consumption or free distribution at social gatherings. ... Spray drying is the process of mixing and drying a slurry (a kind of suspension) to form a homogeneous mixture of powders. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... Ribbon diagram of the enzyme TIM. TIM is catalytically perfect, meaning its conversion rate is limited, or nearly limited to its substrate diffusion rate. ... Starch is a complex carbohydrate which is insoluble in water, it is used by plants as a way to store excess glucose. ... Binomial name Hordeum vulgare L. Barley (Hordeum vulgare) is a major food and animal feed crop, a member of the grass family Poaceae. ...

Maltings

A malting, sometimes called maltings or malting floor, is a building that houses the process of converting barley into malt, for use in the brewing or distilling process. A typical maltings is a long, single-storey building with a floor that slopes slightly from one end of the building to the other. There are a number of maltings buildings still in existence, and a handful are still operational. Binomial name Hordeum vulgare L. Barley (Hordeum vulgare) is a major food and animal feed crop, a member of the grass family Poaceae. ... A 16th century brewer A 21st century brewer This article concerns the production of alcoholic beverages. ... Distillation is a means of separating liquids through differences in their boiling points. ...

Malting & kilning

The typical "pale malt" malting process is as follows: In brewing, the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain is called mashing. ...

• The fresh raw grains are washed and soaked for a period of time to begin germination.
• A constant moisture is held to promote germination and growth of the acrospire.
• The acrospire is allowed to grow to a length equal to the grain, or a little less (about 4–6 days for barley)
• The "green malt" is then kilned at 100°F to 120°F (38°C to 49°C) for about 24 hours and then at 140°F to 160°F (60°C to 71°C), until the moisture content is less than 6%.

Darker brewing malts are sometimes kilned in different ways to promote different characteristics. Sunflower seedlings, just three days after germination Germination is the process where growth emerges from a resting stage. ... A 16th century brewer A 21st century brewer This article concerns the production of alcoholic beverages. ...

Gluten

Malted barley or wheat can make those with coeliac disease very ill, due to the gluten content. Buckwheat, like sorghum is naturally gluten free and can be "malted" to produce a beer or ale that is safe for those who cannot consume gluten. Coeliac disease (also termed non-tropical sprue, celiac disease and gluten intolerance) is an autoimmune disease characterised by chronic inflammation of the proximal portion of the small intestine caused by exposure to certain dietary gluten proteins. ... Wheat - a prime source of gluten Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. ... Species About 30 species, see text Sorghum is a genus of about 20 species of grasses, native to tropical and subtropical regions of Eastern Africa, with one species native to Mexico. ...

References

• Make Your Own Malt, Brew Your Own magazine (ISSN 1081826X), August 1997, pp. 32-36.

See also

• Beer style
• Malt beverage
• Malt Liquor