Ground Malt

The coarsely ground malt is dispersed in water. During this time, the malt enzymes hydrolyze starch and other ingredients. A clear fermentable solution, the so-called wort, is obtained by filtration. When boiled with added hops, the wort takes on the typical beer flavors. 

Continuous wet meal steepers have been developed to guarantee a defined sleeping time and. 

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Malt wines are produced by fermentation of malt extracts (extracts from ground malt). The flavour is acidified with bacteria from lactic acid, the formation of acid is adjusted by means of heating to 78°C and subsequently fermented to an alcohol content of approx. 10-13.5% vol. with pure-culture yeast. The resulting products show the characteristics of dessert wines they can be distinguished from authentic dessert wines by their high content of lactic acid and the taste of malt extract. 

Coloured malt is produced by roasting of kiln-dried malt without prior saccharification at a temperature of 190-220°C. It is used to increase the colour of dark beers. The ground malt is dispersed in water, a process which also causes a hydrolysis of starch and other malt components through the malt enzymes. By means of filtration, these flavours are gained in a fermentable, clear solution which is then cooked for the flavourisation with hop. 

For the mash, the ground malt is combined with brewing water and partially degraded by the malt enzymes and solubilised. Approx. 8 hectolitres are needed for 100 kg of malt. Important for the composition of the wort, and thus for type and quality of the beer, are pH-value and temperature. The alpha-amylases of the malts show optimum efficiency at a temperature of 72-76°C and a pH-value of 5.3-5.8. The beta-amylases have their optimum between 60-65°C and a pH-value of 4.6, and the proteinases between 55-65°C and a pH-value of 4.6. Since wort has a neutral pH-value of approx. 6.0, there are no optimum conditions without the correction of pH-value. 

In mashing, the next step in the process, the dried malt and the starch adjunct (malt surrogate, 25-30% of the total starch) are ground up to coarse particles. Some of the ground malt and the whole of the adjunct are then mixed with water and boiled for half an hour in a cereal cooker to convert insoluble to soluble starch (Eqs. 16.3 and 16.4). 

The ground rye is first scalded with water of about 170° F. temperature. Then it is stirred, the ground malt added and the whole mash kept for about two hours at a temperature of approximately 150° F. Its sugar content should be about 22 to 25 per cent as indicated on the Balling hydrometer. 

Oat husks to Ground Malt Weak wort from... 

Dextrine or Starch Gum. Heat 4 gallons water in a water-bath to between 77° and 86° Fahr. stir in 1 or 2 pounds finely ground malt raise tho temperature to 140°, add 10 pounds potato or other starch mix all tbonmghly, raise the beat to 158°, and keep it between that and 167° for 20 or 30 minutes. When the liquor becomes thin, instantly raise tho heat to the boiling point, to prevent Iho formation of sugar. Strain tho liquor, aud evaporate it to dryn s, as tho dextrine will not keep long in a Hqnid form. Another method is to boil solution of starch with a few drops of sulphuric acid, filter the solution, and add alcohol to throw down tho dextrine. 

The dried malted barley is ground and mashed in a tub, after which the Hquid portion is drained off, cooled, and placed in the fermentor. After fermentation, a batch distillation system is usually used to separate the whisky from the fermented wort. The stiU consists of a copper ketde with a spiral tube or "worm" leading from the top. The dimensions and shape of the stills have a critical effect on the character of the whisky. The product taken off in the first part of the distillation is called foreshots (heads). The middle portion is the high wines and the last portion is the feints (tails). The middle portion is redistilled at the 140—160° proof (70—80%) range and matured in used oak cooperage. 

Alt-malz, n. stored malt, -messing, n. old brass, -metall, n. old metal, scrap metal, -papier, n. old paper, used paper, waste paper, -rot-grundierung, /, (Dyeing) old red ground, -rotverfahren, n. old red process. Turkey-red dyeing, -schadenwasser, n. (Pharm.) yellow mercurial lotion. stoff, m. old material, waste. 

Malted milk powder is made by concentrating a mixture of milk and an extract from a mash of ground barley malt and wheat flour to obtain a solid which is ground to powder. It usually contains less than 7.5% milk fat and not more than 3.5% moisture. One pound is considered equivalent to 2.65 lb of fluid milk on the basis of fat content. This difference in equivalents results from the use of milk containing approximately 2.0% fat in making malted milk (Hargrove and Alford, 1974). 

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