Malt: A Practical Guide from Field to Brewhouse

Malt: A Practical Guide from Field to Brewhouse

by John Mallett


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

Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

Product Details

ISBN-13: 9781938469121
Publisher: Brewers Publications
Publication date: 12/30/2014
Pages: 300
Sales rank: 234,267
Product dimensions: 5.90(w) x 8.80(h) x 1.00(d)

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


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







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


Malthouse Tour-Full Scale Modern Malting 86

6 Malt Chemistry 93

Introduction to Enzymes and Modification






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


Golden Promise

Maris Otter

Modem Two-Row Barley Grown in North America

AC Metcalfe

CDC Meredith





Full Pint


Moravian 37 & 69




European Varieties

10 Malt Quality and Analysis 177

Malt Analysis

Carbohydrate Modification

Protein Modification

Carbohydrate Enzymes

Carbohydrate Fxtract

Color & Flavor

Additional Items of Importance


Bushel Weight

Hartong Number

Deoxynivalenol (DON)

Nitrosamines (NDMA)

Acrospire Length


Broken Kernels

What Brewers Need to Know About Malt

11 Mart Handling and Preparation 191





Screw Augers

Bucket Elevators

Disc Conveyors

Pneumatic Systems



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

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