Malt
Associations (2)
Webpages concerning "Malt"
Specialty malts, malt extract, natural sweeteners and other all-natural grain ingredients for the brewing and food industries.
http://www.briess.com/
British DiaMalt - malt extracts, barley syrup, cereal syrups, beer kits, wine kits
http://www.diamalt.co.uk/
Castle Malting - High quality malt for high quality beer. The malting plant based on Beloeil, the town in Belgium.
http://www.castlemalting.com/
Simpsons Malt supply malted barley to the brewing, distilling and food industries in the U.K. and rest of the world. Whilst barley is the principal raw ingredient, Simpsons also manufacture malt from other grains such as wheat, rye and oats.
http://www.simpsonsmalt.co.uk/
At Cargill, we're very particular about the quality and consistency of our custom-processed and blended specialty malts. About testing in our lab. About freshness and inventory control. About unsurpassed taste.
http://www.schreiermalt.com/
The Malt Company - Indian Manufacturers and Exporters of malt and malt extract, barley malt, malt extract powder, Malt Flour. Malt products for foods, malt beverages, nutritious baby foods, malted milk food, wheat malt, malt for biscuits, confectionaries, bakery
http://www.maltcompany.com/
Since 1873 Manufacturers of choicest brewing malt for the brewing industry worldwide
http://www.dragsbaek.com/
http://www.premiermalt.com/
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Wikipedia-Article "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 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 (ie. "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."
Malt 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.
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.
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Reference
- Make Your Own Malt, Brew Your Own magazine (ISSN 1081826X), August 1997, pp. 32-36.
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