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MALTING OF BARLEY
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What is the Malting? The malting is the controlled germination of the barley during which the enzymes form and the nutritional reserves are modified sufficiently so that they can additionally be hidrolizadas during the maceration
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So that to use barley? Although the cereal grains are several that can satisfactorily be malting, those of barley are those that present/display less technical problems generally. In the course of the years it has practically been prevailed anywhere in the world, the aroma of the beers elaborated from malting barley. Numerous varieties of barley exist. They differ not only in the form of the plant or the aspect of the ear, but also in its physiological characteristics. Some grow in the countries temperings and the autumn or winter is seeded in, in as much others are appropriate for seeds it in spring. There are varieties that give sleeping grains, which is advantageous for the case that the mature ears become damp before the harvesting. In addition to the genetic variants one is due to consider the effects of the climate and the ground on the growth of the barley |
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The necessities of the Brewer The fundamental interest of the brewer is to obtain a barley that germinates easily and with uniformity. The germination uniforms or synchronous it is very difficult if the grains are not of so large uniform, among other things so that those of greater size become damp to a rate slower than the small ones. On the other hand, it is necessary that the barley which is going to be malteada has germinated before the harvesting and that no of grains has died because of to have dried the grain, after the harvesting in unsatisfactory circumstances. What the malteador needs is that in more of 98% of grains it is observed after soaked the emergency of the case by the root. The malteador wants in addition, a low protein content, between the 9 and 11,5%. The idea that at least contained in starch it can also extend to the husk; that's why the malteador looks for barley with a low protein content and little husk. Finally the malteador also looks for that the once malteada barley behaves suitably in the process of manufacture of beer. It must have a satisfactory enzymatic dowry so that the extraction does not create problems. On the other hand it is precise that must separates easily of the exhausted grain and in relation to this the barley must be poor in certain called rubbers Betaglucanos. |
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Use of the barley in the manufacture of beer Some breweries use a mixture of malt and not malt barley. Yes the proportion of the barley malting in the mixture is not inferior to 30%, the enzymes of Malt can be enough to degrade all the cellular starch, proteins and walls. Nevertheless when barley nonmalting is used for the fermentation, he is frequent to suplementar the enzyme dowry of malt with industrial enzymes of bacterial origin. The proteolytic enzymes of the barley in germination and malt produce a mixture of free amino acids characterized by the elevated presence of prolina, not used by the leavening of beer in the fermentation. The beer made from barley can be identified by its inferior content in prolina so that the protein of the malting barley is not degraded more hardly than the protein of malt. |
Operations of Malting |
