Barley Malts
(book excerpts)Barley malt is to beer as grapes are to wine. It is ideally suited to brewing beer for many reasons. Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition. Other grains, such as wheat and rye can be malted and used to brew beer too, but they are not widely used.
Click on the following topics for more information on barley malts.
Topics Within This Chapter:
- Barley
- Six-row
- Two-row
- Identification
- Malting
- Steeping
- Germination
- Kilning
- Malt Modification
- Malt Constituents
- Malt Analysis
- Moisture Content
- Color
- Fine-Grind Extract
- Hot-Water Extract
- Coarse-Grind Extract
- Fine Grind-Coarse Grind Difference
- Hot-Water Extract
- Cold-Water Extract
- Diastatic Power
- Alpha-amylase
- Total Protein
- Total Soluble Protein
- Free Amino Nitrogen
- Mealiness
- Friability
- Sieving Tests
- Dimethyl Sulfide
- Beta-Glucan
- Viscosity
- Types of Barley Malt
- Base Malts
- Pilsner Malt
- Pale Ale Malt
- Mild Ale Malt
- Vienna Malt
- Munich Malt
- Specialty Malts
- Light-colored
- Caramel (Crystal) Malts
- Dry Roasted Malts
- Unmalted Barley
- Other Malted Grains
- Malt Extracts
- Calculations
- References
