Malt

Malt is germinated and dried cereal by malting (barley, wheat, rye, spelled, corn o a.)

PREPARATION AND USE

For the production of malt special cereals, called brewing barley (usually two-line spring barley, but also winter barley ) or brewing wheat are used. They are grown with uniform germination behavior usually on a low protein content ( because of the higher yield and the darker color of the protein ) and a high germination capacity.

The cleaned grain is soaked in water until they germinate. The water content rises to about 40%. The temperature in the seed box is kept at about 15 ° C. In the endosperm ( endosperm) be enhanced on protein degradation enzymes ( proteinases ), starch degradation ( amylases ), further cellulases and pentosanases formed. These enzymes cause the reserve materials of the endosperm into soluble substances which are used for seedling growth. After about five to seven days to germination by gentle drying ( Darren ) is terminated, the out -grown seedling removed (see feed). The malt is now storable. For further use it is not broken or ground.

Ingredients of a Weizenmalzmehles:

  • Water 10 %
  • Maltose 8%
  • Strength of 57%
  • Protein 12 %
  • Minerals 1-2 %

The most common use of malt beer brewing. By varying degrees kiln-dried brewing malts created light to dark beers. But also in the production of malt whiskey is used. Malzkaffee, also called Muckefuck, is considered healthy and also suitable for children coffee substitute. Malt flour (usually wheat) is used in the bakery or in the mill to improve operational weak flours. The high content of fermentable sugars and amylases promotes the gassing power in doughs and browning of the baked goods. To round off a strong beer taste caramel malts are used up to 10%. Roasted malt is added to at most 1-2 % of the malt filling ( mixture of malts in the brewing process ) and color the dark beer. This value also substitute coffee is produced. Different Darrtemperaturen occur lighter and darker malts. Caramel is prepared by kilned malt again to about 40 % moisture, and this brings then heated to about 70 ° C for three hours. Then it is dried at 160-180 ° C and thereby imparts a beer its distinctive malt flavor. Caramel also contributes to the foaming.

Malt is also an essential part of several low-alcohol or drinks, as Nährbier or malt beer (eg Karamalz ). There are also sweet with malt, eg Bavarian Blockmalz or organic malt candies.

Quality testing

  • See Friabilimeter.

Malts

In general, the following three basic types are distinguished in German breweries:

  • Pilsener malt: for light beers ( kiln-dried with 80 ° C air )
  • Vienna malt: for golden beers ( kiln-dried with 85 ° C air )
  • Munich malt: for golden beers ( kiln-dried with 90 ° C air )

Spezialmalze

  • Wheat: very rich in enzymes, bright, for the production of wheat beers (about 30% wheat malt, 70% barley malt ) and Berliner Weisse suitable
  • Roasted: very dark roasted malt, which contains little to no enzymes; is used to intensify the color of the beer
  • Caramel malts ( light and dark): caramelized, sweetish malt with low enzyme activity
  • Melanoidin: through an intensive malting and Darrvorgang they contain many melanoidins that improve the durability of the beers
  • Smoked malt: it is dried in the smoke of a beech wood fire, in order to produce smoke beer
Spelt Protease Cereal germ Oast house Dietary element Malzbier
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