How Malting Process in Brewing Industry Work?

Process of Malting

Malting simply is the process in which grains go through a series of processes to

produce malt. The grains are germinated which causes amylases, proteases, and other
enzymes to be released, hydrolysing and modifying the grain's components and
structure. Malting converts grain kernels into malt, which provides carbohydrates and
sugars and activates the enzymes required for fermentation. Malting is a process that
requires different steps. It starts with steeping the grains in water in specific conditions,
which is followed by germination and finally dried and stored.

The Steeping Process

To elaborate on the process of malting starts with the process of steeping. Steeping
determines malt quality. The result is determined by the step of choosing the grain
kernel. Water is poured over the grain kernels. It is accompanied by an air rest period,
which allows the grain's water content to increase. Water absorbed by grains activates
naturally occurring enzymes and enhances the grain to build new enzymes. Water
temperature and aeration are critical for malt quality. The steeping process takes
between 24 and 48 hours. When the barley has attained a moisture level sufficient for
uniform starch and protein breakdown, the process is complete.

Germination

Germination is the next step. The process, as the name implies, encourages the
transformation and modification of kernels. The rootlets grow from outside the grain,
and a shoot develops from the husk. The breakdown of proteins and carbohydrates
frees up the seed's starch reserves. This is known as a modification. This 4-6 day
process yields "green malt." To ensure quality, temperature and moisture levels are
controlled, as well as airflow regulation and uniform water spray. Kilning is the final and
most important step in the malting process. To prevent germination, the green malt is
dried using convection heat. The moisture content of the grains is removed during the
withering process. Continued drying reduces moisture and improves flavour and colour.

Results: Enzymatic activity and friability

Enzymatic activity and friability are two other results obtained during kilning. Roasting
drums are used for roasting. With air temperatures of up to 460°C, the usual roasting
time is 2–3 hours. The roasted malt is then moved to the cooler and left there for 35–60
minutes to cool down to 15°C and fix the colour and flavour components. Before being
stored, the malt is tested, and then it is ready to be shipped. When the malting process
is finished, the malt is transported and stored for cleaning. Malted barley is cleaned to
remove unwanted rootlets, husk, and dust.

Importance of Malting Process

Malting is a very important process in brewing. It determines the properties of foam,
taste and colour. The colour of the most famous beer is determined by its malt. The
base malt brings the light amber colour and the addition of more coloured malts brings
the darker shades. The foam of the beer is the result of proteins in the malt.

The malt also provides sugars that help in fermentation. The sweetness of the malt
adds flavour to the drink. An interesting contribution of the malt in the health factors of
beer. The malt and polyphenols from the grain contribute to health. It has a wide range
of minerals and vitamins including silica, and vitamin B which are maintained in the
brew.

Takeaway:

Malt has all of the necessary enzymes for starch degradation during the mashing stage
of both the brewing and distilling processes. These enzymes make fermentable sugars
to enhance the malt's other essential elements for yeast growth. Amino acids, vitamins,
and minerals are among them. Malted grain is used in the preparation of beer, whiskey,
malted milkshakes, malt vinegar and various confections. Malt is an important factor in
the traditional technology of brewing. The brewing industry has adopted modern
technology which includes biochemical, technical, and microbiological techniques to
improve the production and quality of the beverages they brew.