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MALT OF BARLEY
East name occurs to germinated grains of barley and whose stopped germination to in its beginning. Barley Malt is the fundamental and preferred raw material to other cereals because the grain this had by one cracked that it protects the germ during the malting one and avoids that the grain loses its starch content, essential element in the later transformation during the swinged one's arms one. In addition during the filtration to wortt in the cofoundation stage, it cracked it serves as filter bed, facilitating this way the separation of the wort of the solid part or orujo.
Botanical this cereal is within the gramineas; existing two great species:
Being brewing better the one of two rows since their grains more are developed. The barley grain that will give origin to the barley is practically null in which to being able enzymatic it talks about, reason why the purpose of the malteado one is to form enzymes that allow the solubilización of the matters of reserve of the grain. The barley grains acquire progressively their complete germinativo power, in a necessary time and that Dormancia is called to him. First stage of the malteo comes to consist of a soaking of grain “40% so that it germinates, but in agreement it increases the humidity of the grain this begins to breathe being urgent to air it, because opposite case the grain was asphyxiated, is obtained the ventilation by means of the change of the soaking water, compressed air injection.
After the soaking the germination comes which this marking by four phases
Being the enzymatic activation the key of the germination. In order to stop the germination one resorts to the toasting During the malteo form a series of enzymes, being the main ones:
