is barley which has germinated by soaking it in water, then germinated, traditionally on a wooden or stone floor or more commonly nowadays in large rotating drums or Saladin boxes with automatic turners. Malting converts the stored starch into soluble compounds such as the sugar maltose which allows fermentation. Then drying the malt over a furnace stops the germination. By adding peat to the furnace a peaty aroma and taste is transferred to the malt.
One of the four ingredients of beer. Malt is barley which has been moistened, allowed to germinate, and then dried. The variety of barley, the extent to which it is allowed to germinate, and the temperature at which it is dried all influence the character, the color, and the flavor of beer.
Barley or other cereal grains that are prepared for brewing by being steeped, germinated, roasted; the extent to which malt is roasted determines the color of the beer, from pale gold to tar black, and contributes to the flavors of the beer, from caramel to chocolate to coffee; malt provides the fermentable sugars that become alcohol; "malty" is used to describe sweet or bready flavors and aromas.
In brewing, the noun "malt" generally refers to the sugars extracted from malted cereal grains (usually barley or wheat). Malt is available as a concentrated syrup or powder that most homebrewers reconstitute to create their wort. Malt is also the term for the malted grains all-grain brewers use to extract their wort sugars. "Malting" itself is the process whereby the raw grains are soaked, allowed to germinate (sprout), heated, and then dried. This process is produced by malting companies, commonly known as "maltsters." Malting stimulates the creation of enzymes crucial to mashing and begins the process of chemical breakdown necessary to create sweet, fermentable wort from raw grains. Various malting techniques create the three major categories of malted grains: Base or Pale Grains, Crystal or Caramel Malts, and Roasted Grains. An "all-malt" beer, favored by home brewers and commercial craft brewers, will be created from an all-malt wort, rather than one including cheaper adjuncts produced from corn or rice.
(noun) Grain that has been malted. (verb) The malting process consists of wetting the grain and allowing it to germinate. During the germination, some of the starches in the grain get converted to sugars while others become simple soluble starches and other enzymes. The grain is then dried and tumbled to knock the beginnings of roots off. The grain is then kilned to dry it thoroughly and carmelize some of the sugars like in crystal malt or blacken it like a black patent malt.
The name given to a grain (usually barley, sometimes rye) that has been encouraged to germinate by steeping it in cold water. The growth is stopped by a drying process. The result is a grain that is rich in sugar, enabling yeast to produce greater alcohol.
Malt is grain, usually barley or wheat, that has been allowed to sprout by soaking it in water. After it sprouts, the malt is dried and roasted. The length and heat intensity of the roasting process determine the beerâ€™s color (from pale amber to black) and flavor. Moderately roasted malt is called chocolate malt â€“ for its color, not its flavor.
Barley which is partially germinated in a controlled manner, then kiln dried. Used in the manufacture of the beer, the purpose being to liberate granules of starch (a complex sugar) from the grain and the enzymes which will convert then into simple sugars during brewing.
The most confusing of Beer ingredients. Malt is Barley steeped in water until its starches are broken down into sugars by enzymes. It is then dried or even roasted to the individual brewer's directions.
Barley that has been processed for the purpose of converting the insoluble starch to the soluble substances and sugars. Three factors determine the quality of malt: 1-its protein content must be as low as possible, 2-its starch content must be as high as possible, 3-its germinative power must be superior.
malting The process of soaking, then drying grains like wheat or barley. This begins, then halts the germination process in the grains, which suspends the enzymatic process of converting starches in the grain seeds to sugars. This renders the grains optimal for mashing and conversion into beer. n. A quantity of grain that has undergone the malting process.
A powder made by germinating, drying, and grinding grains. Enzymes are added during the process to partially convert the starch to sugar. This creates the sweet-tasting malt used in brewing, distilling, yeast-making, and vinegar.
Processed barley that has been steeped in water, germinated on malting floors or in germination boxes and later dried in kilns for the purpose of converting the insoluble starch in barley to the soluble substances and sugars in malt.
To dream of malt, betokens a pleasant existence and riches that will advance your station. To dream of taking malted drinks, denotes that you will interest yourself in some dangerous affair, but will reap much benefit therefrom.