Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast bread and other baked goods.
These enzymes produce fermentable sugars to supplement the other key nutrients for yeast growth that malt provides. These include amino acids, vitamins, and minerals. The malting process consists of 4 stages steeping, germination, kilning and roasting. The basic malting process , although more of an exact science today than when man first dipped baskets of grain into open wells in Mesopotamia 5, years ago to prepare it for brewing, remains a three-step process: steeping, germination, and drying.
During steeping water is absorbed by the raw barley kernel and germination begins. Steeping starts with raw barley that has been sorted and cleaned, then transferred into steep tanks and covered with water.
The absorbed water activates naturally existing enzymes and stimulates the embryo to develop new enzymes. Steeping is complete when the barley has reached a sufficient moisture level to allow a uniform breakdown of the starches and proteins.
It continues for a further days depending on the product type being made. The germinating grain bed is kept at a temperature and oxygenated by providing a constant flow of humidified air through the bed at specific temperatures. The grain is turned regularly to prevent rootlets matting and to maintain a loosely packed grain bed.
The maltster manipulates the germination conditions to vary the type of malt being manufactured. Large volumes of hot air are blown through the grain bed. By varying air flows and kiln temperatures, malts of different colours can be produced with varying flavour profiles.
At the end of kilning the malt is cooled and the tiny rootlets removed before analysis and storage. The process by which barley is converted into a usable form for brewing is called malting.
Malting originated nearly 6, years ago, and although the process has not changed, the technology to carry out that process has advanced drastically over the years. When barley is malted, it is steeped or intermittently immersed in water for two to three days, which allows the grain to sprout. Sprouting the grain generates the enzymes necessary to convert starches into sugars during brewing.
After about five days of soaking, the grain will want to take root and grow a new plant. Maltsters—the skilled people in charge of the malting process—want to stop the germination process before this happens.
This is done with heat. Maltsters kiln, or dry, the green malt by slowly raising the temperature to more than F. The final temperatures vary depending on what kind of malt they want in the end.
No matter the temperature, the result is the same: the growth of the sprouts is stopped. What is left is a dried barley grain full of sugar, starch, and a particular kind of enzyme called diastase.
It is during this stage where the final beer begins to take its shape. The level of heat that the green malt is subjected to will play a big role in the final style of beer that is produced.
It has much to do with determining the color of beer:. To further complicate matters, the finished malt may be roasted after kilning. This is done at high temperatures in a roaster. The level of roasting will factor into the darkness of the beer as well as the amount of carbonation it has. Exact figures on the volume of malted barley and cereal grains used for distilled products in Australia are difficult to procure, but there were in over distilleries operating in Australia 2.
NB: Barley Australia is an association of member companies. As such, Barley Australia itself, does not trade, nor sell, nor export barley, nor malt. This is a function of some of our member companies. All Rights Reserved. Privacy Policy.
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