Malt, green

In double-deck kilns, green malt is dried on the upper deck to 10—20% moisture with influent air temperature of 40—60°C during the first half of the... 

A wide variety of special malts are produced which impart different flavor characteristics to beers. These malts are made from green (malt that has not been dried) or finished malts by roasting at elevated temperatures or by adjusting temperature profiles during kilning. A partial Hst of specialty malts includes standard malts, ie, standard brewers, lager, ale, Vienna, and wheat caramelized malts, ie, Munich, caramel, and dextrine and roasted products, ie, amber, chocolate, black, and roasted barley. 

GrUn-malz, n. green malt, -mist, m. green manure, -ol, n. green oil (anthracene oil), -rost, m. verdigris, griinrostig, a. (a)eruginous. 

A group of amines which have the potential to produce NDMA upon nitrosation and an estimate of the relative amount of each amine in green malt is listed in Table III. 

Table III. Potential Precursors of MDMA in Green Malt...

Fischer performed a few experiments with the natural disaccharide trehalose. It does not react with phenylhydrazine. A diastase from. green malt has no action on it Froliberg yeast has a weak action (1895). Carp blood hydrolyzes it rapidly, in contrast to the blood of other fishes. Extracts of the mucous membrane from the small intestines of horses and cattle are also active (1906). A. Kalanther, in Fischer s laboratory, found, in 1898. that wine yeasts also hydrolyze this disaccharide. 

When the drying is complete the product is known as green malt, and it is then removed to the drying kiln, where it is gradually dried more completely, the temperature at the finish reaching about 100° C. 

The maximum diastatic properties of the malt are obtained when the drying is stopped at about 1230 F. and this is an important point for the distiller of mixed mashes. Malts dried at temperatures no higher than this point are usually referred to as green malts. 

British lagers [112] Continental lagers [112] Beer from green malt [107] German lagers [113]... 

Purification of an endo-p-l,3-D-glucanase from a green-malt extract gave a fraction containing two protein components, one of which is enzymically active. This enzyme (p7 9.8) was stimulated by sodium chloride and exhibited optimal activity towards laminarin and carboxymethylpachyman at pH 5,0 and 5.8,... 

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