Maltery

Steeping of barley

Steeping of barley Steeping of barley is first step for malt production. The objective of steeping is increasing moisture of grain from 10 - 15 % to 42 - 48 %. Technology of steeping combine proper steeping and air breaks (with exhaustion carbon dioxide). Technologiy if steeping is most frequently for "three waters", steeping and air breaks change three times. Time of steeping is usually 24 - 48 hours (depend the classical or modern technology). The steeping is realised in especial steeping tanks. Purpose of steeping is start enzymatic processes in barley grain.



Germination of barley

floor germination Second technology part is germination of barley. The objective of germination is continue processes from steeping. The most important process is activation and production enzymes, pneumatic germination that is necessary for beer production. Whereas modernization of steeping is in front of intensification technology, modernization in germination has large technical choises. Floor germination becomes history and barley germinate in pneumatic malting lines. The main advantage of pneumatic systems is high level automatization and above all whole seasonal identical technology conditiones.

Kilning of malt

Kilning of malt The name of product after finish germination is "green malt". Kiling of malt has objective to stop all enzymatic processes in malt and provides a long term stability. Kiling of malt decreasing moisture from 40 % to 3 - 5 %. Maximum temperature during the kiling is depend the type of produced malt. For Pilsner type of malt is maximum temperature 80 - 84 C. During the kiling there rise aromatic and colour substances, that they have influence for taste of final beer.




Type of malt

malt

Pilsner malt

Usual parameter of Pilsner malt is wrotten below
 parameter  unit  value
 moisture  %  3,5 - 5
 colour  u. EBC  2,5 - 4,0
 pH    5,5 - 6,0
 saccharization  min  10 - 20
 degree of attenuation  %  78 - 82
 extract   %  75 - 80
 relative extract 45 C    35 - 40
 sol. nitrogen  mg/l  600 - 800
 Kolbach number    35 - 42
 friability    80 - 95
 homogenity  %  80 - 98