What’s the malting?
Malting is the process where barley grain is made ready for brewing.
Malting is broken down into three steps in order to help to release the starches in the barley:
First, during steeping, the grain is added to a vat with water and allowed to soak for approximately 40 hours.
During germination, the grain is spread out on the floor of the germination room for around 5 days.
The final part of malting is kilning. Here, the malt goes through a very high temperature drying in a kiln.
The temperature change is gradual so as not to disturb or damage the enzymes in the grain.
When kilning is complete, the grains are now termed malt, and they will be milled or crushed to break apart the kernels and expose the cotyledon, which contains the majority of the carbohydrates and sugars; this makes it easier to extract the sugars during mashing.
In our company, we have two kinds of grist miller machine:
One is Cover and frame carbon steel
Another is stainless steel
Which one would you prefer for your brewery?
Welcome your discuss more about it.
Thanks for you reading!
Edited By Daisy
www.brewerybeerequipment.com
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