Malt Floor Germination

The most common are barley sorghum wheat and rye there are a number of different types of equipment that can be used to produce the malt.

Malt floor germination.

The malt is used in brewing beer whisky and in certain foods. Below you can see pictures of different maltings. 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. Over the course of four or five days the grains germinate and produce that sweet sweet sugar that is fermented into alcohol.

Malting is a seed germination process conducted under stringently restricted environmental conditions with stable humidity and temperature to produce soluble carbohydrates from the partially degraded starchy endosperm and to facilitate their subsequent decomposition in the brewing process by the release of hydrolytic enzymes from the scutellum and aleurone tissues mcfadden et al. Although the production of barley malt always includes steeping germination and drying two different production methods have emerged. The moisture and temperatures are controlled to a recipe we have tailored for the type of malt. Today the bulk of the malt used in whisky production is produced in drum maltings according to exact specifications of the distilleries what you read here is a look into the past.

The sprouting barley is moved to a malting floor or vessel and allowed to grow for four to five days. Cooler traditional floor germination temperatures allow for the complete beta glucan reduction needed for top performance in the lauter tun. The traditional malt house was largely phased out during the twentieth century in favour of more mechanised production. Malting is a process of steeping germinating and drying grain to convert it into malt 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.

Malt is germinated cereal grain that has been dried in a process known as malting the grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malting grain develops the enzymes α amylase β amylase required for modifying the grains starches into various types of sugar including monosaccharide glucose disaccharide maltose. This process naturally modifies the barley structure breaking down cell walls and protein releasing starch and producing enzymes. Once in germination and kilning you can adjust the system to create your perfect custom malt.

We use higher and more sustained temperatures during the curing process lifting the color releasing richer malt notes and building a true palate fullness. Once properly hydrated the malt is then sent not to a germination chamber but to a floor where it is spread evenly by hand into an approximately 15 cm 6 inch thick layer. After steeping the grain the floor malting process requires the wet grain to be put on a smooth concrete floor while it germinates.