LABORATORY MICRO-MALTING TECHNIQUE

Open Access

10 September 1957

journal article
research article
Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing

Vol. 63 (5) , 397-398
https://doi.org/10.1002/j.2050-0416.1957.tb06277.x

Abstract

Germination of a 30-g. sample steeped to 42–45% moisture is carried out in a test tube at 62° F. with occasional mixing to avoid matting. Kilning follows in an oven provided with a fan and is in three stages: 24 hr. at 122° F., 8 hr. at 140° F., and 16 hr. at 160° F. Mashing for extract determination is possible, using only a 5-g. sample of grist.

Keywords

STEEPED
MICRO MALTING
MALTING TECHNIQUE
TECHNIQUE GERMINATION
FAN
TUBE
OCCASIONAL
KILNING