Malt culms

Malt sprouts are obtained from malted barley by the removal of the rootlets and sprouts which may include some of the malt hulls, other parts of malt and foreign material unavoidably present. The traded product must contain not less than 24% CP. The term malt sprouts, when applied to a corresponding portion of other malted cereals, must be in a qualified form i.e. Rye Malt Sprouts, Wheat Malt Sprouts, etc. Malt sprouts are also known as malt culms in some countries. IFN 5-00-545 Barley malt sprouts dehydrated IFN 5-04-048 Rye malt sprouts dehydrated IFN 5-29-796 Wheat malt sprouts dehydrated. 

Dried by-product from brewing consisting of barley rootlets and germs (n = 184). Synonym malt culms. 

The by-prodncts obtained from the brewing process are therefore malt culms, brewer s grains, spent hops and brewer s yeast. 

Most of the rye grown in the UK is used for the production of rye breads and speciality products for human consumption. Some is used for brewing and distilling. The offals from the production of rye malt are rye bran and rye malt culms, but these are available in such small amounts in the UK as to be of httle importance. 

Culms The rootlets and sprouts of germinated barley that are collected after kilning and decuming, and which are used for animal feed. They represent about 4% of the malt weight. 

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