is the partial germination and kilning of a grain,
most commonly barley. Malt gives varying flavour, colour
and body to beer depending on the style of malt being
used.
BARLEY: member of the Germineae family
of Grass.
Barley is made up of around 65% starch, which after
being malted is converted into soluble sugar during
the brewing process. This sugar is used to fuel the
fermentation process, giving malt its nickname; "the
engine room of beer".
A little bit about the malting process…
STEEPING: The barley is immersed in
water so that it can absorb moisture, kick starting
the germination process.
GERMINATION: The malt is placed in
humid, moist storage conditions activating enzymes in
the moist barley, allowing the grain to begin to grow.
KILNING: Once the grains have reached
a required level of biological change they are dried
and partly "cooked", terminating further growth
and curing the grain for storage. During the kilning
process, malt develops its colour and flavour.
ROASTING: Some styles of beer, such
as porters and stouts, use grains that are simply roasted
in roasting drums, bypassing the malting process, allowing
for a very rich dark colour and astringent flavour.
Malt can also be roasted giving a slightly smoother
flavour than that of the roasted barley.
A couple of malt facts….
- Malt is a rich source of minerals, amino acids,
protein and vitamins
- Many different types of malt may be used when making
one particular beer
- The darker the malt the lower the percentage will
be used due to its very distinct, rich flavour
- Malt greatly contributes to the formation of the
head when the beer is poured
- Wheat Beers are generally made with at least 50%
malted wheat and the balance being malted barley
Malt in the brewing process….
- Malt is used in the beginning stage of the brewing
process
- The selected malts are put through a mill, slightly
cracking open the grain, exposing the starch
- The milled malt is mixed with hot water into a mash
tun
- The malt in the mash tun sits in the hot water forming
a porridge like consistency as the enzymes in the
malt degrade the starch, converting it into soluble
sugars
- The sugar rich water, now called wort, is drained
off the malt and will go on to complete the brewing
process, eventually being fermented into beer
- The remaining spent malt is removed from the mash
tun and is carted off and commonly used as cattle
fodder
