The raw state of the grain seeds is quite hard and contains firm and full starch to preserve the nutrients needed for future germination. Seeds are the main reproductive organs of plants. They must be able to hide in the soil for a long winter. If necessary, they may have to survive several colds and heats. When the spring land, the seeds are full of water, and then sprout new sprouts, emerging young leaves, and after the heading is filled with new seeds, continue to pass on the ancestors.
The wheat that can germinate smoothly is equal to passing the test. Barley is the most commonly used beer, but any grain can be used for the “wheat” process. As for why it is necessary to make wheat? This technology was invented before the emergence of agriculture to raise the nutrition of seeds to the maximum. In order to sew the quality of the brewed beer, the craftsman will follow the rigorous process to deal with the grain that needs to be germinated.
In the nineteenth century, large breweries had been germinated in their own homes until they were later replaced by industrialized large-scale wheat plants. Today, the wheat industry is dominated by large groups, which are responsible for the production of malt required by the world’s major wine producers, providing a stable source of quality, especially for mixing different cereal formulas.
However, some winemakers or farmers choose to sprout their own food in their own way, so that the brewed products can present the local characteristics of the land. The development of micro-wheat plants is also quite noteworthy. The malt they supply to local breweries comes mostly from organic farming that is locally grown and harvested.
Soak the barley in warm water, slowly absorb the water, and let the grain expand to twice the original size.
The germ in the barley will wake up and hatch to form a lateral root, the filamentous root. The cell wall in the endosperm breaks down, releasing the starch, and the a-amylase and beta-amylase produced by the germination convert the starch into sugar.
The germinated kernels are placed on a ventilated floor and first dried with hot air at 50 ° C to stop the germination process and stabilize the grain state. Then, the temperature was rapidly raised to 120 ° C, the malt was colored and the aroma was baked. Even for a single variety of barley, the wheat craftsman can create a variety of colors and aromas of malt by changing the drying time, temperature and humidity.
Remove the roots that have become useless and place them for about twenty days before being sent to the warehouse for storage. The malt completed by the wheat can be stored for several years or more.
Light-colored malt: baked at a low temperature of no more than 85 ° C, rich in amylase, light taste
Drying malt: drying at a high temperature close to 110 ° C with a baking aroma similar to toast, bread or biscuits
Caramel malt: As long as the high temperature and humidity are properly controlled, the sugar in the malt can be crystallized to produce a thick flavor and sweetness.
Baking malt: Bake at a temperature above 130 ° C to give the malt a coffee or chocolate aroma with a hint of silky astringency.