It is to be understood that the practice of malting need not be altered, in carrying out the invention, except for the changes as are stated herein, which relate to treatment with formaldehyde.
The process of malting grain wherein watering during germination includes treating the grain with a formaldehyde solution. Unduly extended periods of soak also fail to produce corresponding brightness. Professionally, the person responsible for this process is known as a maltster. The Production of Malt. The porcess of malting grain in which a terminal steep period comprises a soak in formaldehyde solution, the grain is then exposed to germinating conditions that include watering with a formaldehyde solution, and the germinated grain is then dried.10. Malted barley, or malt, is the basic ingredient used in the production of beer, providing complex carbohydrates and sugars necessary for fermentation, as well as contributing flavors and colors that are uniquely characteristic of beer. Amino Acids (FAN) during Brewing -The Yeast requires these for fermentation into Alcohol and Carbon dioxide. Partly steely (grey) or steely cuts do not indicate definitely poor malting quality barley but do not give indication of good qualities as do mealy grains. The grain size A, indicated in the table, designates large size kernels, and the designation B refers to a medium size kernel. This entails a gradual heating up to 400°F (205°C) which takes about 2 hours followed by high temperature roasting where the temperature is maintained between 400°F and 420°F (205°C – 215°C) until the desired degree of roasting is reached. drainage and refilling, or continual addition of water, with accompanying drain off, may be employed, and the particular conditions of the steep are largely determined by the grain itself.
Temperature, air movement through the grain, and presence of moisture are carefully regulated to achieve desired results, and these controlled conditions will be varied, depending upon specifications set for the finished malt and the particular grain being malted. It has strong characteristics and great care is required to find the correct blend. When producing beers with a high coloured malt (or indeed adjunct such as wheat, maize, rice, sugar etc) content optimal brewhouse performance can only be achieved by the addition of mash enzymes.This is basically the same product, the difference being in the final colour achieved. Extract falls somewhere between 260 and 270 ld/kg.
Grain size, hull thickness, growing conditions and type of grain are each a factor that must be accounted for, and as in malting heretofore practiced wide latitude in the manner of raising moisture content within the grain is a matter of course. Thus, while a .1 percent solution may be about the practical maximum concentration for the terminal steep period, brightness of the hulls is also enhanced by continued formaldehyde treatment in the subsequent watering during germination stage. Curve 1 shows the use of formaldehyde in both a' terminal steep and watering during germination proper. A treatment to be effective at the commencement ofgermination, such as the described soak in a formaldehyde solution during the terminal hours of the steep, is most important to secure desirably bright hulls. Normally 15 gallons of water is used.There are three stages involved in converting barley to malt, namely steeping germination and kilning the overall objective being to provide the brewer with a convenient form of starch and enzymes.There are others such as Amber, Brown and Pale Chocolate but these are much more rarely used.The colouring is caused by the caramelisation of the lower molecular weight starch, when subject to higher temperatures. Steeping. The process of malting grain comprising steeping, germinating and kilning, wherein the grain is subjected to the presence of formaldehyde during germination.Fig. and. Otherwise this would lead to a soft Malt with a tendency to split and stick together which is not desired. Curve 2 shows the use of formaldehyde in a terminal steep alone. The process of malting grain in which the grain is first steeped to increase water content, is then placed in a germinating environment, and is then subjected to drying heat which comprises treating the grain with formaldehyde near the beginning of the period in the germinating environment and subsequently watering the grain with formaldehyde during germination while it is in the germinating environment.over untreated control malt, was +6.9 units.As germination continues, resistance of the kernels to formaldehyde increases, so that greater'concentrations may be safely employed. The process of claim 5 in which the concentration of the formaldehyde in the solution is not in excess of two percent.The increase in berry size is verified by the test results set forth in Table II. Mixing of the grain be comes easier and may be more quickly accomplished.
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