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    Questions on Barley, Malting and Malt in the Beer Brewing Process
    Questions on Barley, Malting and Malt in the Beer Brewing Process
    Questions on Barley, Malting and Malt in the Beer Brewing Process
    Ebook40 pages27 minutes

    Questions on Barley, Malting and Malt in the Beer Brewing Process

    By Edward H. Vogel

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    About this ebook

    This vintage text is ideal for brewers and brewing enthusiasts. It explains the significance of barley, malting and malt in the beer brewing process in a simple format, providing a variety of information including classifications of barley and malts, chemical compositions, moisture content, storage and malt kilns. It answers questions such as, “Why Must Malting Barley Have Capacity to Germinate?” and, “Why Is Barley the Preferred Grain As the Basic Material for Brewing?” and is extensively illustrated with photographs and diagrams throughout. We are republishing this special work in a high quality, affordable edition. It comes complete with a newly written introduction and features reproductions of the original artwork.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateOct 12, 2011
    ISBN9781447490449
    Questions on Barley, Malting and Malt in the Beer Brewing Process

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      Book preview

      Questions on Barley, Malting and Malt in the Beer Brewing Process - Edward H. Vogel

      BARLEY, MALTING AND MALT

      What Does Barley Mean to the Brewer?

      Barley is the principal grain used in producing malt, the basic material for brewing beer.

      Why Is Barley the Preferred Grain As the Basic Material for Brewing?

      Barley is one of the hardiest of the cereal grains. It can be more easily malted for brewing purposes than any other cereal, and the solubles extracted from barley malt are of a more desirable character and more complete than those extracted from other grains. The use of barley malt produces smoother performance in the brew house, such as quick conversion and good straining. Barley malt has sufficient enzymatic systems for conversion of the materials within the malt and adjuncts used.

      16. What Parts Make Up the Barley Kernel?

      f0001-01

      STRUCTURE OF THE BARLEY KERNEL (Enlarged)

      1. Husks and Layers Surrounding the Endosperm.

      2. Endosperm:

      a. Inner Endosperm, which is the starch-bearing portion of the grain.

      b. Aleurone Layer, which is an enzyme source and contains colored pigments.

      3. Embryo or Germ—the viable portion of the grain:

      a. The young barley plant—roots and shoots.

      b. The scutellum with epithelium layer.

      List An Example of the Chemical Composition of a 6-Row (Midwestern) and a 2-Row (Western) Barley.

      f0002-01

      (It will be noted that the figures given in the columns above add up to more than 100 per cent; this is

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