Malting

Malting is a process that involves the germination of cereal grains such as barley, wheat, and rye to convert them into malt. The malt is primarily used in brewing beer, distilling whiskey, and in the production of certain foods.

Process

The malting process begins with the soaking of the cereal grains in water, a process known as steeping. This initiates the germination process. The grains are then allowed to germinate under controlled conditions. During germination, the grain's enzymes break down the starches in the grain into sugars.

Once the desired level of modification has been achieved, the germination process is halted by drying the grains in a process known as kilning. The kilning process also develops the flavor and color of the malt.

Types of Malt

There are several types of malt, each with its own unique characteristics and uses.

• Pale malt is the most commonly used malt in brewing. It is kilned at low temperatures and has a light color and mild flavor.

• Crystal malt is made by wetting the malted barley and then heating it in a roasting drum. This creates a sweet, caramel-like flavor.

• Chocolate malt and black malt are kilned at high temperatures, giving them a dark color and a roasted flavor.

• Munich malt and Vienna malt are used to add a rich, malty flavor to beer.

Uses

Malt is primarily used in the production of beer and whiskey. In beer brewing, the sugars in the malt are fermented by yeast to produce alcohol. In whiskey distilling, the malt provides the sugars needed for fermentation.

Malt is also used in the food industry. Malted milk powder, made from dried malt extract, is used in the production of malted milk and malted milk balls. Malt extract is also used as a sweetener in certain foods.

See Also

• Brewing
• Distillation
• Malted milk