Difference between revisions of "Malt"

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==Malt==
 
 
A main ingredient in most beers is malted barley, though the [[Malting Process|malting process]] can be applied to many other cereal grains.  Malting is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop.  The malting process develops ''enzymes'' that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the [[Processes|brewing process]] called ''mashing''.
 
A main ingredient in most beers is malted barley, though the [[Malting Process|malting process]] can be applied to many other cereal grains.  Malting is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop.  The malting process develops ''enzymes'' that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the [[Processes|brewing process]] called ''mashing''.
  

Revision as of 18:19, 2 July 2006

A main ingredient in most beers is malted barley, though the malting process can be applied to many other cereal grains. Malting is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop. The malting process develops enzymes that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the brewing process called mashing.

Types of Malt

See Also

External Links