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Malting is the process of converting barley or other cereal grains into malt for use in brewing, distilling, or foods, and takes place in a maltings, sometimes called a malthouse, or a malting floor. The cereal is spread out on the malting floor in a layer of 8 to 12 centimetres (3 to 4 + 1 ⁄ 2 inches) depth.
Malted barley flour that is rich in protein content is typically used in the food industry, while that which is poor in protein content is typically used to prepare a unique style of beer. [2] While distatic malted barley flour is taste neutral, the non-distatic kind, sometimes referred to as malt flour, is used for its distinctive flavor.
Barley malt syrup is an unrefined sweetener processed by extraction from sprouted, malted barley. [ 1 ] Barley malt syrup contains approximately 65 percent maltose , 30 percent complex carbohydrates , and 3 percent storage protein ( prolamin glycoprotein ).
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest.
Storage at a malt house is normally in vertical silos made of steel or concrete for ease of use, but may be in flat stores when large amounts of grain is to be stored. The grain is stored in a manner that protects it from moisture and pests. A typical silo will store between 5,000 and 20,000 tons of clean dry barley ready for malting.
The color of barley wines ranges from a translucent deep amber, to cloudy mahogany (left), to a near-opaque black (right).. Barley, a member of the grass family, was one of the first domesticated grains in the Fertile Crescent and drinks made from it range from thin herbal teas and beers to thicker drinkable puddings and gruels.
A close-up view of grains steeping in warm water during the mashing stage of brewing. In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the "grain bill") – with water and then heating the mixture.
A malt drink is a fermented drink in which the primary ingredient is the grain or seed of the barley plant, which has been allowed to sprout slightly in a traditional way called "malting" before it is processed.
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