Malt
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MALT also means mucosa-associated lymphoid tissue.
Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops.
The term malt refers to several products of the process:
- The grains to which this process has been applied, for example malted barley;
- The sugar derived from such grains which is heavy in maltose, such as baker's malt,
- A product, based on malted milk, similar to a malted milkshake (i.e., "malts").
- whisky or beer can also be called malt as in Alfred Edward Housman's aphorism "malt does more than Milton can, to justify God's ways to Man."
Malted grain is used to make beer, whisky, and malt vinegar. 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.
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[edit] Maltings
A malting, sometimes called maltings or malting floor, is a building that houses the process of converting barley into malt, for use in the brewing or distilling process. A typical maltings is a long, single-story building with a floor that slopes slightly from one end of the building to the other. There are a number of maltings buildings still in existence, and a handful are still operational.
[edit] Malting & kilning
- For more details on this topic, see Mash ingredients.
The typical "pale malt" malting process is as follows:
- The fresh raw grains are washed and soaked for a period of time to begin germination.
- A constant moisture is held to promote germination and growth of the acrospire.
- The acrospire is allowed to grow to a length equal to the grain, or a little less (about 4–6 days for barley)
- The "green malt" is then kilned at 100°F to 120°F (38°C to 49°C) for about 24 hours and then at 140°F to 160°F (60°C to 71°C), until the moisture content is less than 6%.
Darker brewing malts are sometimes kilned in different ways to promote different characteristics.
[edit] Gluten
Malted barley or wheat can make those with coeliac disease very ill, due to the gluten content. Buckwheat, like sorghum is naturally gluten free and can be "malted" to produce a beer or ale that is safe for those who cannot consume gluten. while there is much argument about whether malting removes gluten completely it is possible smaller pieces of gluten called peptides may make it through to the finished product and could be harmful to some coeliacs. Lager and ale made with high amounts of brewing adjuncts such as rice or maize are now being considered more acceptable (in moderation) for a gluten free diet.
[edit] References
- Make Your Own Malt, Brew Your Own magazine (ISSN 1081826X), August 1997, pp. 32-36.
- UK Malt The website of The Maltsters' Association of Great Britain. UK Malting Barley information and malt images.
