Search results
Results from the WOW.Com Content Network
A Unifine mill is a single one-pass impact milling system which produces ultrafine-milled whole-grain wheat flour that requires no grain pre-treatment and no screening of the flour. [1] Like the grist or stone mills that had dominated the flour industry for centuries, the bran, germ, and endosperm elements of grain are processed into a ...
A malt house, malt barn, or maltings, is a building where cereal grain is converted into malt by soaking it in water, allowing it to sprout and then drying it to stop further growth. The malt is used in brewing beer, whisky and in certain foods. The traditional malt house was largely phased out during the twentieth century in favour of more ...
The grain is received at the malt house from the farmer. It is taken in from the field and cleaned (dressed), and dried if necessary, to ensure the grain remains in the best condition to produce good malt. It is tested to check for suitability for malting and to prevent dead or unfit grain from entering the process. Typical quality checks include:
Lautering (/ ˈ l aʊ t ər ɪ ŋ /) [1] is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging.
American brewing combines British and Central European heritages, and as such uses all the above forms of beer malt; Belgian-style brewing is less common but its popularity is growing. In addition, America also makes use of some specialized malts: 6-row pale malt is a pale malt made from a different species of barley. Quite high in nitrogen, 6 ...
Brewer's spent grain usually refers to barley produced as a byproduct of brewing, while distillers grains are a mix of wheat, maize, rice and other grains. There are two main sources of these grains. The traditional sources were from brewers. More recently, ethanol biofuel plants are a growing source.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
When the grain has a moisture content of around 46%, it is transferred to the malting or germination floor, where it is constantly turned over for about four to six days while it is air-dried. [12] Pre-toasting The grain at this point, called "green malt", is then dried and toasted in an oven (or kiln) to the desired color and specification. [13]