The process of making, or of becoming malt.
Malting is the process by which Malt is produced. Grains are soaked in water over externded periods, during which they are drained, soaked, drained, soaked and so on. This causes the grain to germinate, or start to grow. Once germinated, the grain rootlet forms at one end, and tunnels beneath the grain husk to the other end of the grain. During this time, changes take place within the grain itself. Certain enzymes are formed which under normal circumstances would help the developing plant turn the starch in the grain seed into food for itself. The maltster will halt this "modification" by kilning the grain at certain temperatures (according to what type of malt is desired). Later, the brewmaster will again soak the grains in a process called "mashing". This allows the brewmaster to re-activate the enzymes, and use them to turn the starches in his mash into sugars for yeast food.
The process through which barley is transformed into malt, by artificially starting up its germination process, which will eventually be stopped at the kilning stage. See also the illustrated description of malting in the pages covering the making of whisky.
The process by which barley is created by germination and then kiln dried to produce starches that will easily convert to sugars.
The process of moistening grain, allowing it to germinate, and then stopping germination by heating or drying in a kiln. Malting converts insoluble starch in barley into sugars that can be fermented.
The process of converting barley into malt. It is divided into three stages: 1. Steeping -- the barley is immersed in water until a chosen moisture level has been reached. 2. Germination -- the wet barley is allowed to germinate under controlled condition s. 3. Kilning -- the germinated barley (green malt) is heat-dried and partly cooked.
Process of turning grain from starch to sugar, from which beer is then brewed.
The natural process which modifies the starch contained in barley into fermentable sugar.
This is the first stage in making whiskey. Barley is steeped in cold water and is allowed to germinate under controlled temperatures. The barley is then dried in closed oven otherwise known as a ‘kiln'.
The process of soaking, sprouting, and then drying barley (or other grain) to develop its enzyme content and render it suitable for mashing.
The method of producing malt. Grains are repeatedly soaked in water and drained in order to start the germination process. They are then dried and crushed.
the processing of grains for mashing. Involves sprouting, drying and roasting the grain.
"Melting" grain. Softening grain by steeping it in water and allowing it to germinate or sprout.
The process of malting grain. The grain is soaked, allowed to sprout, and then kilned/dried in various ways. This process liberates large starches into smaller starches and sugars which may be fermented.
The process of taking barley, steeping it in water, germinating it and then drying it. The dried product is malt and has many uses in food manufacturing and alchohol production.
The process of converting barley to malt. First the barley is steeped in water under controlled conditions until it reaches a certain moisture level.
The process of converting barley into malt. The process is divided into three stages: 1-steeping the barley in water until a designated moisture content has been reached, 2-germinating the wet barley under controlled conditions, 3-kilning the germinated barley (green malt) to dry it and/or roast it.
Controlled germination of grain.
The process of converting the starches of barley grain to sugars (maltose) in preparation for fermentation. The barley is first soaked in water, germinated, and then kilned.
