malting
Sign in to saveAlso known as malting process
thumb|Traditional floor malting at Highland Park Single Malt|Highland Park Distillery in Scotland Malting is the process of steeping, germinating, and drying grain to convert it into malt. Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling and the malt producer stops this stage of the process when the required enzymes are optimal. Among other things, the enzymes convert starch to sugars such as maltose, maltotriose and maltodextrines.
~9 min read
Article
12 sectionsContents
- Intake
- Drying
- Cleaning
- Storage
- Wet process
- Steeping
- Germination
- Kilning
- Deculming
- Malt cleaning
- Further reading
- References
thumb|Traditional floor malting at Highland Park Single Malt|Highland Park Distillery in Scotland Malting is the process of steeping, germinating, and drying grain to convert it into malt. Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling and the malt producer stops this stage of the process when the required enzymes are optimal. Among other things, the enzymes convert starch to sugars such as maltose, maltotriose and maltodextrines.
The malt is mainly used for brewing or whisky making, but can also be used to make malt vinegar or malt extract. Various grains are used for malting, most often barley, sorghum, wheat or rye.