The Brewers′ Handbook English version for beer.docVIP

PAGE PAGE 1 The Brewers Handbook By Ted Goldammer Publisher：Apex Publishers December 2000 Barley Malts(selected excerpts) Barley malt is to beer as grapes are to wine.? It is ideally suited to brewing for many reasons.? Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition.? Of course, one important element is its flavor.? There are two types of barley: six-row and two-row. Barley Malts Malting Malting serves the purpose of converting insoluble starch to soluble starch, reducing complex proteins, generating nutrients for yeast development, and the development of enzymes. The three main steps of the malting process are steeping, germination, and kilning. Barley Steeping Steeping begins by mixing the barley kernels with water to raise the moisture level and activate the metabolic processes of the dormant kernel. The water is drained, and the moist grains are turned several times during steeping to increase oxygen uptake by the respiring barley. Generally, the barley spends about 40 hours in tanks of fresh, clean water, with three intervals during which the water is allowed to drain. Draining is done to remove dissolved carbon dioxide and to reintroduce oxygen-rich water. Steeping is complete when the white tips of the rootlets emerge, which is known as chitting. At this point the grains will have swollen one and one-third times their original size. Barley Germination In the next step, the wet barley is germinated by maintaining it at a suitable temperature and humidity level until adequate modification has been achieved. Germination is done on floors, in drums, or in boxes. Floor malting is an old process in which the chitted malt is spread on the floor to a height of 10 to 20 cm. Germination in drums is still done, but is not very economical; consequently, only a few plants still use this system. Malt Kilning The final step is to dry the green malt in the kiln.