Difference between revisions of "Malting"

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Malting is the process of allowing [[Grain|grain]] to begin [[Germination|germination]] & sprout, so that it will generate [[Enzyme|enzymes]] ([[Amylase|amylase]]) to convert its store of non-fermentable [[Starch|starch]] into [[Fermentation|fermentable]] [[Sugar|sugars]]. If there are no enzymes present, [[Yeast|yeast]] will not be able to use the starch - it must first be converted into sugars. Not all the grains in each recipe require malting. As long as some (at least 20%) have been malted, there should be sufficient enzymes (amylase) present to convert the starch in the other grains. Note: this is why amalyse can be added to help speed/complete malt and grain [[Beer|beers]] & [[Word|worts]], but it won't do a thing for thin, sugar based worts (no starch to convert).
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Malting is the process of allowing [[grain]] to begin [[germination]] and sprout, so that it will generate [[enzyme]]s ([[amylase]]) to convert its store of non-fermentable [[starch]] into [[ferment]]able [[sugar]]s. If there are no enzymes present, [[yeast]] will not be able to use the starch - it must first be converted into sugars. Not all the grains in each recipe require malting. As long as some (at least 20%) have been malted, there should be sufficient enzymes (amylase) present to convert the starch in the other grains. Note: this is why amylase can be added to help speed/complete [[malt]] and grain [[beer]]s & [[wort]]s, but it won't do a thing for thin, sugar based worts (no starch to convert).
  
*Malting for home use is not a difficult procedure, but it should NOT be attempted with [[Oat|oats]] or [[Rye|rye]]. These grains, when malting, tend to attract [[Butryfy|butryfying]] [[Bacteria|bacteria]] - these organisms, by themselves are poisonous, and so are the [[Butanol|butanol]] [[Isomer|isomers]] which these [[Bacteria|bacteria]] produce.
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*Malting for home use is not a difficult procedure, but it should NOT be attempted with [[oat]]s or [[rye]]. These grains, when malting, tend to attract butryfying bacteria - these organisms, by themselves are poisonous, and so are the [[butanol]] isomers which these bacteria produce.
  
 
[[Category:Glossary]]
 
[[Category:Glossary]]

Latest revision as of 09:01, 4 November 2017

Malting is the process of allowing grain to begin germination and sprout, so that it will generate enzymes (amylase) to convert its store of non-fermentable starch into fermentable sugars. If there are no enzymes present, yeast will not be able to use the starch - it must first be converted into sugars. Not all the grains in each recipe require malting. As long as some (at least 20%) have been malted, there should be sufficient enzymes (amylase) present to convert the starch in the other grains. Note: this is why amylase can be added to help speed/complete malt and grain beers & worts, but it won't do a thing for thin, sugar based worts (no starch to convert).

  • Malting for home use is not a difficult procedure, but it should NOT be attempted with oats or rye. These grains, when malting, tend to attract butryfying bacteria - these organisms, by themselves are poisonous, and so are the butanol isomers which these bacteria produce.