[Brewing Elements Series 01] • Malt by Mallett, John -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Page Dedication Table of Contents Acknowledgments Foreword Introduction

About This Book

1. Harry Harlan—The ‘Indiana Jones’ of Barley 2. Malt: The Soul of Beer

Flavor Formulating a Grain Bill Color Calculations Brewing Perspectives

3. History of Malting

Ancient History Early Malting Early Modern Period Early 19th Century Innovations of 1880 Taxes and Regulation Later Developments

Malthouse Tour—Floor Malting in Great Britain 4. From Barley to Malt

Making Malt—Steeping, Germination, Kilning

Pre-Steep Activities Steeping Germination Kilning Off-Flavors Operation Cleaning The Result

Malting Losses Moisture Management

5. Specialty Malts

Flavor Development

Advanced Malt Flavor Chemistry

High-Dried Malts Caramel Malts Roasted Malts Making Specialty Malts Other Grains Other Processes Other Products

Dehusked/Debittered Malts Roasted Unmalted Grains Pre-Gelatinized Adjuncts

Malt Extracts Lagnappe

Malthouse Tour—Full Scale Modern Malting 6. Malt Chemistry

Introduction to Enzymes and Modification Carbohydrates Sugars Starches Proteins Lipids Browning Reactions in the Kiln and Kernel Diastatic Power in Malts Enzyme Action

7. Malt Family Descriptions

Standard Processed Malts

Pilsner Malt Pale Malt Pale Ale Malt Vienna Malt Munich Malt Melanoidin Malt

Caramel Malts

Special Glassy Malts Caramel/Crystal Malt Special Hybrid Malts

Roasted Malts

Biscuit Malt Amber Malt Brown Malt Chocolate Malt Black Malt Roasted Barley

Special Process Malt

Acidulated Malt Smoked Malt Peated Malt

Malts Utilizing Other Grains

Wheat Malt Rye Malt Oat Malt Distillers Malt Chit Malt

Malt Flavor Descriptors

8. Barley Anatomy and Agriculture

Plant Development and Structure The Barley Kernel Barley Diseases Maturity, Lodging & Pre-Sprout Variety Development Farming Barley Barley Economics & Cropland Competition

Malthouse Tour—Craft Micro-maltsters 9. Barley Varieties

Landrace Barley Strains Barley Immigration US and European Varieties Variety Development and Acceptance Heritage Barley

Chevallier Golden Promise Maris Otter

Modern Two-Row Barley Grown in North America

AC Metcalfe CDC Meredith Charles Conlon Conrad Expedition Full Pint Harrington Moravian 37 & Morex Pinnacle Thoroughbred

European Varieties

10. Malt Quality and Analysis

Malt Analysis

Carbohydrate Modification Protein Modification Carbohydrate Enzymes Carbohydrate Extract Color & Flavor

Additional Items of Importance

Assortment Bushel Weight Hartong Number Deoxynivalenol (DON) Nitrosamines (NDMA) Acrospire Length Mealy/Half/Glassy Broken Kernels

What Brewers Need to Know About Malt

11. Malt Handling and Preparation

Packaging Receiving Storage Conveying

Screw Augers Bucket Elevators Disc Conveyors Pneumatic Systems

Cleaning Weighing Dust Control Grain Bins System Cleaning

12. Milling

Dry Milling Wet Milling Steep-Conditioned Wet Milling Grist Analysis

Appendix A: Commercially Available Malts Appendix B: Worldwide and North American Malthouse Capacities Appendix C: Craft Maltster Listing Appendix D: Introduction To Home Malting Bibliography Index

← Prev
Back
Next →

← Prev
Back
Next →