Malt

For other uses, see Malt (disambiguation).

Malt is germinated cereal grains that have been

Malted grain for beer production

from such grains, such as the bakers malt used in various

A handful of malted barley, the white sprouts visible cereals; or a product based on malted milk, similar to a
malted milkshake (i.e., malts).
dried in a process known as "malting". The grains
are made to germinate by soaking in water, and are
then halted from germinating further by drying with hot 1 History
air.[1][2][3][4] By malting grains, the enzymes required
for modifying the grains starches into sugars, including
the monosaccharide glucose, the disaccharide maltose,
the trisaccharide maltotriose, and higher sugars called
maltodextrines are developed. It also develops other en-
zymes, such as proteases, which break down the pro-
teins in the grain into forms that can be used by yeast.
Depending on when the malting process is stopped one
gets a preferred starch enzyme ratio and partly converted
starch into fermentable sugars. Malt also contains small
amounts of other sugars, such as sucrose and fructose,
which are not products of starch modication but were
already in the grain. Further conversion to fermentable
sugars is achieved during the mashing process.
Malted grain is used to make beer, whisky, malted Samanu decorated with pistachio
shakes, malt vinegar, confections such as Maltesers and
Whoppers, avored drinks such as Horlicks, Ovaltine, Malted grains have probably been used as an ingredient of
and Milo, and some baked goods, such as malt loaf, beer since ancient times, for example in Egypt (Ancient
bagels, and rich tea biscuits. Malted grain that has been Egyptian cuisine), Sumeria and China.
ground into a coarse meal is known as sweet meal.[5][6] In Persian countries a sweet paste made entirely from ger-
Various cereals are malted, though barley is the most minated wheat is called Saman (Persian: )in Iran,
common. A high-protein form of malted barley is often a Samanak (Persian: ), (Tajik: ); (Uzbek:
label-listed ingredient in blended ours typically used in sumalak) or Smlk (Kyrgyz: ), which is pre-
the manufacture of yeast breads and other baked goods.[7] pared for Nowruz (Persian new year celebration) in a
The term malt refers to several products of the process: large pot (like a kazan). A plate or bowl of Samanu is
the grains to which this process has been applied, for ex- a traditional component of the Haft sin table symbolising
ample malted barley; the sugar, heavy in maltose, derived auence. Traditionally, women take a special party for

1
2 4 MALT EXTRACT

it during the night, and cook it from late in the evening forated wooden oor. Smoke, coming from an oasting
till the daylight, singing related songs. In Tajikistan and replace (via smoke channels) is then used to heat the
Afghanistan they sing: Samanak dar Jsh u m Kafcha wooden oor and the sprouted grains. The temperature
zanm - Dgarn dar Khwb u m Dafcha zanm.[8][9][10] is usually around 55 C (131 F). A typical oor maltings
(meaning: Samanak is boiling and we are stirring it, oth- is a long, single-storey building with a oor that slopes
ers are asleep and we are playing daf"). In modern times, slightly from one end of the building to the other. Floor
making samanu can be a family gathering. It originally maltings began to be phased out in the 1940s in favour of
comes from the Great Persian Empire. pneumatic plants. Here, large industrial fans are used to
blow air through the germinating grain beds and to pass
Mmmi, or Easter Porridge, is a traditional Finnish
Lenten food. Cooked from rye malt and -our, mmmi hot air through the malt being kilned. Like oor malt-
ings, these pneumatic plants are batch processes, but of
has a great resemblance (in recipe, colour and taste) to
Saman. Today, this product is available in shops from considerably greater size, typically 100 ton batches com-
pared with 20 ton batches for oor malting.
February until Easter. A (non-representative) survey in
2013 showed that almost no one cooks mmmi at home As of 2014, the largest malting operation in the world was
in modern-day Finland.[11] Malteurop, which operated in 14 countries.[15]

2 Malting 3 Malts
Main article: Malting process Barley is the most commonly malted grain, in part be-
Malting is the process of converting barley or other ce- cause of its high diastatic power or enzyme content,
though wheat, rye, oats and rice are also used.[16] Also
very important is the retention of the grains husk, even
after threshing, unlike the bare seeds of threshed wheat
or rye. This protects the growing acrospire (develop-
ing plant embryo) from damage during malting, which
can easily lead to mold growth; it also allows the mash
of converted grain to create a lter bed during lautering
(see brewing). Malt is often divided into two categories
by brewers: base malts and specialty malts; base malts
have enough diastatic power to convert their own starch
and usually that of some amount of starch from un-
malted grain, called adjuncts, while specialty malts have
little diastatic power, but provide avor, color, or body
(viscosity) to the nished beer.
Specialty caramel or crystal malts have been subjected to
Barley is spread out on the oor of a malthouse during a tradi-
tional malting process
heat treatment to convert their starches to sugars nonen-
zymatically. Within these categories is a variety of
types distinguished largely by the kilning temperature
real grains into malt, for use in brewing, distilling, or in
(see mash ingredients). In addition, malts are distin-
foods and takes place in a maltings, sometimes called a
guished by the two major species of barley used for malt-
malthouse, or a malting oor. The cereal is spread out
ing, two-row and six-row.[17] The most common varieties
on the malting oor in a layer of 8 to 12 cm (3 to 5
of barley used for malting in America from 2009-2013
inch) depth.[12] The malting process starts with drying the
are two-row AC Metcalfe and Conrad; and six-row Tra-
grains to a moisture content below 14%, and then storing
dition and Lacey cultivars.[18]
for around six weeks to overcome seed dormancy. When
ready, the grain is immersed or steeped in water two or
three times over two or three days to allow the grain to
absorb moisture and to start to sprout. When the grain 4 Malt extract
has a moisture content of around 46%, it is transferred
to the malting or germination oor, where it is constantly Malt extract, also known as extract of malt, is a sweet,
turned over for around ve days while it is air-dried . Thetreacly substance used as a dietary supplement.[19] It was
grain at this point is called green malt. The green malt is
popular in the rst half of the twentieth century as a nu-
then kiln-dried to the desired colour and specication.[13]tritional enhancer for the children of the British urban
Malts range in colour from very pale through crystal and working class, whose diet was often decient in vitamins
amber to chocolate or black malts.[14] and minerals. Children were given cod liver oil for the
The sprouted grain is kiln-dried by spreading it on a per- same reason but it proved so unpalatable that it was com-
4.1 Malt extract production
Homebrewing malt extracts: liquid in a can and spray dried
Barley malt syrup being slowly added to our in a bagel recipe
bined with extract of malt to produce Malt and Cod-
Liver Oil. Malt extract was given as a strengthening
medicine by Kanga to Roo in The House at Pooh Cor-
ner, and was also Tigger's favorite food in the book.
The 1907 British Pharmaceutical Codexs instructions for
making nutritional extract of malt do not include a mash-
out at the end of extraction, and include the use of lower
mash temperatures than is typical with modern beer-
brewing practices. The Codex indicates that diastatic ac-
tivity is to be preserved by the use of temperatures not
exceeding 55 C (131 F).
4.1 Malt extract production
Malt extract is frequently used in the brewing of beer. Its
production begins by germinating barley grain in a pro-
cess known as malting, immersing barley in water to en-
courage the grain to sprout, then drying the barley to halt
the progress when the sprouting begins. The drying step
stops the sprouting, but the enzymes remain active due
to the low temperatures used in base malt production.[20]
3
In one before-and-after comparison, malting decreased
barleys extractable starch content by about 7% on a dry
matter basis, and turned that portion into various other
carbohydrates.[21]
1897 Pabst Malt Extract ad
In the next step, brewers use a process called mash-
ing to extract the sugars. Brewers warm cracked
malt in temperature-modulated water, activating the
enzymes,[22] which cleave more of the malts remaining
starch into various sugars, the largest percentage of which
is maltose.[21] Modern beer mashing practices typically
include high enough temperatures at mash-out to deacti-
vate remaining enzymes, thus it is no longer diastatic. The
liquid produced from this, wort, is then concentrated by
using heat or a vacuum procedure to evaporate water[19]
from the mixture. The concentrated wort is called malt
extract.
Liquid malt extract (LME) is a thick syrup and is used for
a variety of purposes, such as baking and brewing. It is
also sold in jars as a consumer product.
The LME may be further dried to produce dry malt ex-
tract (DME) which is crystalline in form similar to com-
mon sugar.
Brewers have the option of using a liquid (LME) or dry
(DME) form of it. Each has its pros and cons, so the
choice is dependent solely on the individual brewers pref-
erences. Some brewers choose to work only with LME,
4 7
because they feel it works best for the result they wish to
achieve. Also, it requires one fewer processing step, so
it is appealing to those favoring the purest form of prod-
uct available. However, it is very sticky and, therefore,
messier to work with and has a shorter shelf life, and some
feel the results are just as good with DME.
A new encapsulating technology permits the produc-
tion of malt granules. Malt granules are the dried liq-
uid extract from malt used in the brewing or distilling
process.[23]
5 Research
Scientists aim to discover what goes on inside bar-
ley grains as they become malted to help plant breed-
ers produce better malting barley for food and bever-
age products. Agricultural Research Service scientists
are interested in specialized enzymes called serine-class
proteases[24] that digest beta-amylases, which convert
carbohydrates into simple sugars during the sprouting
process.[25] The enzyme also breaks down stored proteins
into their amino acid derivatives. The balance of proteins
and carbohydrates broken down by the enzyme aect the
malts avor.
6 See also
Malta (soft drink)
Malt beer
Malt beverage
Malt granules
Malting process
Mmmi
Radio Malt
Sprouted bread
Wheatgrass
Malted milk
Horlicks
Ovaltine
Milo (drink)
7 References
[1] How to brew manually by John Palmer. Retrieved 6 Oc-
tober 2014.
REFERENCES
[2] Quality Factors for Malting, Brewing and other End-
uses. Oregon State University. Retrieved 13 April 2007.
[3] What is malting?". Retrieved 6 October 2014.
[4] Kirk-Othmer Food and Feed Technology. New York:
Wiley-Interscience. 2007. pp. 116120. ISBN 0-470-
17448-X. Retrieved 7 July 2010.
[5] Horace Kephart (1922). Our southern highlanders (eBook
ed.). New York: The Macmillan Company. p. 134. Re-
trieved 10 April 2011. The sprouted corn is then dried
and ground into meal. This sweet meal is then made into
a mush with boiling water, and is let stand two or three
days.
[6] Mills, Margaret H.; Claus, Peter J.; Diamond, Sarah
(2003). South Asian folklore: an encyclopedia:
Afghanistan, Bangladesh, India, Nepal, Pakistan, Sri
Lanka. New York: Routledge. p. 5. ISBN 0-415-93919-
4. Retrieved 10 April 2011. The grains own conversion
of stored starch to sugar while sprouting (malting) re-
sults in a sweet meal, which is then cooked for hours with
water, oil, and additional wheat our.
[7] Evers, A. D.; Kent, N. (1994). Technology of cereals: an
introduction for students of food science and agriculture.
New York: Pergamon Press. p. 181. ISBN 0-08-040834-
6. Retrieved 7 July 2010.
[8] Nowruz in Tajikistan, BBC Persian
[9] "Nowruz in Afghanistan, BBC Persian. Retrieved 6 Oc-
tober 2014.
[10] "24 -
."24sahat.com. Retrieved 27 March 2013.
[11] How to tame your mmmi? on the Porridge and Potatoes
food blog
[12] Malting on Whisky.com
[13] How Malt is Made. www.ukmalt.com. Retrieved 26
March 2011.
[14] Michael Lewis, Tom W. Young. Brewing. Springer, 2002.
p. 204. Retrieved 26 March 2011.
[15] Bad barley crop probably won't aect beer prices.
Frederick News-Post. Associated Press. 4 January 2015.
[16] Wheat and Rye Malt Use in Brewing Beer.. www.
beer-brewing.com. Retrieved 26 March 2011.
[17] Goldhammer, Ted (2008), The Brewers Handbook, 2nd
ed., Apex, ISBN 0-9675212-3-8, pp. 31 .
[18] USDA/NASS Barley Variety Surveys and Industry
Data via http://ambainc.org/media/AMBA_PDFs/Pubs/
KYMBV_2014.pdf
[19] British pharmaceutical codex. Pharmaceutical Society of
Great Britain. 1907. pp. 401404. Retrieved 28 March
2011. The extract is given to children and adults for its
nutritive properties. ... Extract of malt is used as a vehi-
cle for the administration of cod-liver oil (see Extractum
Malti cum Oleo Morrhuae), ...
 5

[20] Joseph La Villa (2010). The Wine, Beer, and Spirits Hand-
book: A Guide to Styles and Service. John Wiley & Sons,
Inc. p. 347. ISBN 978-0-470-53757-2. Retrieved 30
March 2011. The base malt in any brewing process is
called pale malt. It is dried at around 122F (50C). Spe-
cialty malts are made either by heating the barley before
it is dry or by roasting the dried malt.

[21] Stevens, Roger; Dennis E. Briggs; Chris Boulton;

Brookes, Peter (2004). Brewing: science and practice.
Cambridge: Woodhead. p. 123. ISBN 0-8493-2547-1.
Retrieved 29 March 2011. See Tables 4.15 & 4.16

[22] How to Brew - By John Palmer - Mashing Dened. Re-

trieved 28 March 2011.

[23] Patent EP1385931 Malt Granules. www.

freepatentsonline.com. Retrieved 25 May 2009.

[24] Like Malt? Youll Love This Malting Barley Research!".

USDA Agricultural Research Service. 2 February 2010.

[25] Secrets to Superb Malting Barleys Explored by ARS

Researchers. USDA Agricultural Research Service. 3
February 2010. Retrieved 7 March 2011.

Bibliography

D.E. Briggs, Malts and Malting, Kluwer Academic

/ Plenum Publishers (30 September 1998), ISBN 0-
412-29800-7

Christine Clark, The British Malting Industry Since

1830, Hambledon Continuum (1 July 1998), ISBN
1-85285-170-8
6 8 TEXT AND IMAGE SOURCES, CONTRIBUTORS, AND LICENSES

8 Text and image sources, contributors, and licenses

8.1 Text
Malt Source: https://en.wikipedia.org/wiki/Malt?oldid=712565920 Contributors: Mav, Tarquin, Heron, Pichai Asokan, Liftarn, Delirium,
Mbessey, Ronz, Andres, Ike9898, Dogface, Finlay McWalter, Scalasaig, Robbot, Goethean, Mintleaf~enwiki, BenFrantzDale, Ab762,
Jfdwol, Andycjp, DRE, Vishahu, B.d.mills, Burschik, Rich Farmbrough, Guanabot, Notinasnaid, Foonly, Shermozle, Vervin, Brim, Ha-
ham hanuka, Pearle, Justinc, Jumbuck, Andrew Gray, SidP, Dalillama, Dan100, Ceyockey, Killing Vector, DanielVonEhren, Woohookitty,
Poppafuze, Mindmatrix, Waldir, Marudubshinki, Jclemens, Ae77, Tbone, Mishuletz, Chobot, Bgwhite, PainMan, WriterHound, Yurik-
Bot, RussBot, Crazytales, Ikar.us, FauxFaux, Wimt, Samois98, AutumnKent, Wangi, E Wing, Mebden, Bibliomaniac15, Jsnx, SmackBot,
Derek Andrews, Serrin, Rrius, DWaterson, KVDP, Eskimbot, NickShaforosto, LuisVilla, Kintetsubualo, Gilliam, Eug, Jerome Charles
Potts, Sadads, Androsyn, Ssy, DGerman, Kevlar67, Drphilharmonic, JephSullivan, Zzorse, Angela26, Maclaine diemer, Xandi, SilkTork,
Adj08, IronGargoyle, 16@r, Slakr, Symposiarch, Wspencer11, Van helsing, Cutesparkina, Cydebot, Christian75, Thijs!bot, Dtgriscom,
Neil916, The Fat Man Who Never Came Back, Heroeswithmetaphors, Rotareneg, Stybn, Gioto, Seaphoto, Steelpillow, JAnDbot, Na-
tureguy1980, Rothorpe, Magioladitis, Rboudwin, Yarilo2, Kevinmon, Gerry D, Shirlou, MartinBot, Questulent, Centpacrr, TheEgyptian,
Jarhed, Hasanisawi, Public Menace, Whitebox, P3net, Idioma-bot, Abtariq, McTavidge, GcSwRhIc, Shailendra.dimension, Andy Dingley,
SteinAlive, Brianga, Drnonsense, Quietbritishjim, SieBot, Springbok26, Purbo T, Lightmouse, Dr Thermo, JohnnyMrNinja, Wahrmund,
Lick my ballz, Hand jobz 4 free, Fangjian, ClueBot, Wysprgr2005, Hysocc, Rotational, Auntof6, DragonBot, Alexbot, Calimo, Muro
Bot, Rui Gabriel Correia, B'er Rabbit, Maltose1, Dthomsen8, Mhornac2, Addbot, Wkrocek, Vil0443, Fieldday-sunday, Damiens.rf, Ka
Faraq Gatri, Download, G4COM, Glane23, Favonian, Zorrobot, Luckas-bot, TaBOT-zerem, Amirobot, AnomieBOT, Jim1138, Apau98,
Westerness, Nope1111111111, Materialscientist, Ahmadrknowledge, MauritsBot, Gigemag76, XZeroBot, Andbrew.downes, RibotBOT,
SassoBot, Bellerophon, Globe Collector, Z195, Craig Pemberton, Louperibot, DigbyDalton, Pinethicket, Mathsan, Myfav089, RedBot,
DrTimRobinson, TobeBot, RjwilmsiBot, EmausBot, Slightsmile, Gzuufy, Rajput17, Thefatboyssister, AvicAWB, Satancody, Erianna,
Wikiproject1400, Coolsuds, PrettyStraight, ClueBot NG, Ikur21, Jigglebum, Helpful Pixie Bot, ELNO Checking, Phng Huy, Citation-
CleanerBot, Aufalcon, ChrisGualtieri, RikSchuiling, Lugia2453, Corn cheese, Talophex, DavidLeighEllis, Kind Tennis Fan, Vincent60030,
Riversid, Macbane86, Sbmirck, SparkinaFLA, KasparBot, AdriaanDB and Anonymous: 178

8.2 Images
File:Grnmalz.jpg Source: https://upload.wikimedia.org/wikipedia/commons/9/98/Gr%C3%BCnmalz.jpg License: CC BY-SA 2.0 de
Contributors: Self-photographed Original artist: Peter Schill
File:Highland_park_malting_floor.jpg Source: https://upload.wikimedia.org/wikipedia/commons/1/10/Highland_park_malting_
floor.jpg License: CC BY-SA 3.0 Contributors: Own work Original artist: Lakeworther
File:Homebrew_Malt_Extract.jpg Source: https://upload.wikimedia.org/wikipedia/commons/9/90/Homebrew_Malt_Extract.jpg Li-
cense: CC-BY-SA-3.0 Contributors: Transferred from en.wikipedia to Commons. Original artist: Shermozle at English Wikipedia
File:Malt_en_grain.JPG Source: https://upload.wikimedia.org/wikipedia/commons/7/7d/Malt_en_grain.JPG License: CC BY-SA 3.0
Contributors: Own work Original artist: Pierre-alain dorange
File:Malt_syrup.jpg Source: https://upload.wikimedia.org/wikipedia/commons/3/3c/Malt_syrup.jpg License: CC BY 2.0 Contributors:
originally posted to Flickr as Bagels - Adding Malt Syrup Original artist: grongar
File:Pabst_Malt_Extract_Advertisement_1897.jpg Source: https://upload.wikimedia.org/wikipedia/commons/f/f3/Pabst_Malt_
Extract_Advertisement_1897.jpg License: Public domain Contributors: Digitized by Centpacrr Original artist: Pabst Brewing Co.,
Milwaukee, WI
File:Projet_bire_logo_v2.png Source: https://upload.wikimedia.org/wikipedia/commons/c/c4/Projet_bi%C3%A8re_logo_v2.png Li-
cense: CC BY-SA 3.0 Contributors: Own work Original artist: Caribou
File:Question_book-new.svg Source: https://upload.wikimedia.org/wikipedia/en/9/99/Question_book-new.svg License: Cc-by-sa-3.0
Contributors:
Created from scratch in Adobe Illustrator. Based on Image:Question book.png created by User:Equazcion Original artist:
Tkgd2007
File:Samanu_for_7_sin.jpg Source: https://upload.wikimedia.org/wikipedia/commons/c/c5/Samanu_for_7_sin.jpg License: CC BY-
SA 3.0 Contributors: Own work Original artist: Myone63
File:Wiktionary-logo-en.svg Source: https://upload.wikimedia.org/wikipedia/commons/f/f8/Wiktionary-logo-en.svg License: Public
domain Contributors: Vector version of Image:Wiktionary-logo-en.png. Original artist: Vectorized by Fvasconcellos (talk contribs),
based on original logo tossed together by Brion Vibber

8.3 Content license

Creative Commons Attribution-Share Alike 3.0