Malt: A Practical Guide from Field to Brewhouse

Malt: A Practical Guide from Field to Brewhouse

by John Mallett
Malt: A Practical Guide from Field to Brewhouse

Malt: A Practical Guide from Field to Brewhouse

by John Mallett

eBook

$14.49  $18.99 Save 24% Current price is $14.49, Original price is $18.99. You Save 24%.

Available on Compatible NOOK Devices and the free NOOK Apps.
WANT A NOOK?  Explore Now

Related collections and offers


Overview

Often playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: “No barley, no beer.” Malt defines the color, flavor, body, and alcohol of beer and has been cultivated for nearly as long as agriculture has existed. In this book, author John Mallett explains why he feels a book on malt is necessary, taking the reader on a brief history of malting from the earliest records of bappir through to the Middle Ages and Early Modern Period. When Mallett touches on the major changes wrought by the Industrial Revolution and beyond, he illustrates how developments in malting technology were intertwined with politics and taxation, which increasingly came to bear on the world of maltsters and brewers.

Of course, no book on malt would be complete without a look at the processes behind malting and how different malts are made. Mallett neatly conveys the basics of malt chemistry, Maillard reactions, and diastatic power—the enzymes, starches, sugars, glucans, phenols, proteins, and lipids involved. Descriptions of the main types of malt are included, from base malt, caramel malts, and roasted malts through to specialty malts and other grains like wheat, rye, and oats. Information is interspersed with the thoughts and wisdom of some of America's most respected craft brewers.

Understanding an ingredient requires appreciating where it comes from and how it is grown. The author condenses the complexities of barley anatomy and agriculture into easy, readable sections, seamlessly combining these details with high-level look at the economic and environmental pressures that dictate the livelihoods of farmers and maltsters. Mallett explains how to interpret—and when to rely on—malt quality and analysis sheets, an essential skill for brewers. There is a summary of the main barley varieties, both modern and heritage, from Europe and America. The book finishes with what happens to the malt once it reaches the brewery, addressing issues of malt packaging, handling, preparation, storage, conveyance, and milling in the brewhouse.


Product Details

ISBN-13: 9781938469169
Publisher: Brewers Publications
Publication date: 12/08/2014
Series: Brewing Elements , #4
Sold by: Barnes & Noble
Format: eBook
Pages: 300
Sales rank: 935,137
File size: 8 MB

About the Author

John Mallett has managed all beer production for award-winning Bell's Brewery, Inc. in Kalamazoo, Mich. since 2001, leading many of its brands to near cult status among beer enthusiasts. Throughout his 26-year professional brewing career, Mallett has been recognized for his expertise and leadership in brewery technical education and training. He serves on many boards and technical committees, including the Master Brewers Association of the Americas, Brewers Association, Hop Quality Group, and American Malting Barley Association. He has authored more than 40 brewing technical papers and presentations and, since 1995, is a member of the extended faculty of Siebel Institute of Technology. In 2002, Mallett received the Russell Schehrer Award for Innovation in Craft Brewing.

Table of Contents

Acknowledgments xi

Foreword xiii

Introduction xix

About This Book

1 Harry Harlan-The 'Indiana Jones' of Barley 1

2 Malt: The Soul of Beer 9

Flavor

Formulating a Grain Bill

Color Calculations

Brewing Perspectives

3 History of Malting 27

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 46

4 From Barley to Malt 51

Making Malt-Steeping, Germination, Kilning

Pre-Steep Activities

Steeping

Germination

Kilning

Off-Flavors

Operation

Cleaning

The Result

Mailing Losses

Moisture Management

5 Specialty Malts 69

Flavor Development

Advanced Malt Flavor Chemistry

High-Dried Malts

Caramel Malts

Roasted Malts

Making Specially Malts

Other Grains

Other Processes

Other Products

Dehusked/Debittered Malts

Roasted Unmalted Grains

Pre-Gelatinized Adjuncts

Malt Extracts

Laynappe

Malthouse Tour-Full Scale Modern Malting 86

6 Malt Chemistry 93

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 115

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 Matt

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 129

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 148

9 Barley Varieties 161

Landrace Barley Strains

Barley Immigration

US and European Varieties

Variety Development and Acceptance

Heritage Barley

Chevallier

Golden Promise

Maris Otter

Modem Two-Row Barley Grown in North America

AC Metcalfe

CDC Meredith

Charles

Conlon

Conrad

Expedition

Full Pint

Harrington

Moravian 37 & 69

Morex

Pinnacle

Thoroughbred

European Varieties

10 Malt Quality and Analysis 177

Malt Analysis

Carbohydrate Modification

Protein Modification

Carbohydrate Enzymes

Carbohydrate Fxtract

Color & Flavor

Additional Items of Importance

Assortment

Bushel Weight

Hartong Number

Deoxynivalenol (DON)

Nitrosamines (NDMA)

Acrospire Length

Mealy/Half/Classy

Broken Kernels

What Brewers Need to Know About Malt

11 Mart Handling and Preparation 191

Packaging

Receiving

Storage

Conveying

Screw Augers

Bucket Elevators

Disc Conveyors

Pneumatic Systems

Cleaning

Weighing

Dust Control

Cram Bins

System Cleaning

12 Milling 207

Dry Milling

Wet Milling

Steep-Conditioned Wet Milling

Crist Analysis

Appendix A Commercially Available Malts 219

Appendix 6 Worldwide and North American Malthouse Capacities 233

Appendix C Cralt Maltster Listing 237

Appendix D Introduction To Home Malting 239

Bibliography 249

Index 259

From the B&N Reads Blog

Customer Reviews