Malt: Difference between revisions
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Malt refers to grains which have been sprouted, then dried, which prepares the [[Starch|starches]] for conversion to [[Sugar|sugar]] in a [[ | Malt refers to grains which have been sprouted, then dried, which prepares the [[Starch|starches]] for conversion to [[Sugar|sugar]] in a [[mash]]. | ||
Malting grains develops the [[Enzyme|enzymes]] that are required to modify the grain's starches into sugars. [[Barley|Barley]] is the most common malt because of its high enzyme content. Other grains may be malted, although the resulting malt may not have sufficient enzymatic content to convert its own starch content fully and efficiently. | Malting grains develops the [[Enzyme|enzymes]] that are required to modify the grain's starches into sugars. [[Barley|Barley]] is the most common malt because of its high enzyme content. Other grains may be malted, although the resulting malt may not have sufficient enzymatic content to convert its own starch content fully and efficiently. | ||
Latest revision as of 23:35, 12 December 2022
Malt refers to grains which have been sprouted, then dried, which prepares the starches for conversion to sugar in a mash.
Malting grains develops the enzymes that are required to modify the grain's starches into sugars. Barley is the most common malt because of its high enzyme content. Other grains may be malted, although the resulting malt may not have sufficient enzymatic content to convert its own starch content fully and efficiently.