Malts and Malting

Author: D.E. Briggs
Publisher: Springer Science & Business Media
ISBN: 0412298007
Release Date: 1998-09-30
Genre: Technology & Engineering

This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and malt-using processes are followed by consideration of the structures, germinative physiology and biochemistry of cereal grains. Particular attention is paid to barley, but the malting of other cereal is described. The successive stages of malting are then considered. Topics covered include the selection and purchase of grain, its evaluation and how it is handled and stored. The types of equipment used by maltsters are described and experimental malting techniques outlined. A section devoted to the production and characteristics of materials that compete with malts, including industrial enzymes, sugar preparations and mash-tun adjuncts. The principles of malt evaluation are explained, and the effect of altering malting conditions summarized. This book should be of direct value to maltsters, brewers, distillers, foodstuff manufacturers and other malt users as well as being of more general interest to food scientists and technologists in academic research institutions.

Malt

Author: John Mallett
Publisher: Brewers Publications
ISBN: 9781938469169
Release Date: 2014-12-08
Genre: Cooking

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.

Malting and Brewing Science

Author: D.E. Briggs
Publisher: Springer Science & Business Media
ISBN: 0834216841
Release Date: 1982-08-31
Genre: Technology & Engineering

These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing , these two insightful text include brief descriptions of the equipmen t used.

Barley and Malt

Author: A. H. Cook
Publisher: Elsevier
ISBN: 9781483274232
Release Date: 2013-09-17
Genre: Technology & Engineering

Barley and Malt: Biology, Biochemistry, Technology focuses on the properties, characteristics, production, and malting of barley. The selection first discusses the botany of the barley plant and the science of malting barley production, including description of the barley plant, malting quality, and conditions influencing the yield and quality of malting barley. The text also takes a look at the breeding and identification of barley varieties. The publication elaborates on the diseases of barley and their control and evaluation of malting barley. Discussions focus on the diseases affecting yield of grain, kernel size and composition, nematodes and insects that damage barley, and evaluation of barley varieties. The book also examines malting technology, nature of malting process, and the structural chemistry of barley and malt. Topics include treatment of barley before malting, germination, changes in the endosperm, polyphenols and phenolic acids, and starch. The selection is a dependable reference for readers interested in the production and malting of barley.

Brewing

Author: Dennis Edward Briggs
Publisher: Woodhead Publishing
ISBN: 1855734907
Release Date: 2004
Genre: Technology & Engineering

Brewing: Science and practice updates and revises the previous work of this distinguished team of authors, producing what is the standard work in its field. The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging, storage and distribution. Key quality issues are discussed such as flavour and the chemical and physical properties of finished beers.

Malting at Home

Author: Francois Dyment
Publisher:
ISBN: 1976811767
Release Date: 2018-01-13
Genre:

This book contains information on growing and malting barley, including many historical malting schedules as well as what works at home in a standard oven. Contains tips and tricks for getting set up as well as recipes for a variety of different malts.

How To Brew

Author: John J. Palmer
Publisher: Brewers Publications
ISBN: 9781938469404
Release Date: 2017-05-23
Genre: Cooking

Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.

Malts Milkshakes

Author: Autumn Martin
Publisher: St. Martin's Griffin
ISBN: 9781466836891
Release Date: 2013-04-09
Genre: Cooking

This sweet collection of 60 recipes puts a new spin on an old-fashioned treat with comforting dessert drinks from times new and old! Organized into sections covering Soda Fountain Classics, Modern Flavors, and Boozy Shakes, the 60 recipes for inspired shakes and malts utilize classic ingredients like malted milk and homemade syrups, as well as gourmet herbal infusions and exotic spices. And this delicious volume doesn't stop at shakes! Autumn Martin of Hot Cakes Molten Chocolate Cakery adapts recipes for her signature creations for knock-out cookies, ice cream sandwiches, and sundaes. Recipes include: - Peanut Butter Shake - Salted Malted Malt - Passion Fruit Creamsicle Shake - Earl Grey Shake - Peach Cobbler Malt - Bacon-Oatmeal Raisin Cookie Shake - Lemon Curd Raspberry Shake - Chocolate Espresso Whiskey Malt - St-Germain and Huckleberry Shake - Cherry Brandy Shake

Water

Author: John Palmer
Publisher: Brewers Publications
ISBN: 9781938469107
Release Date: 2013-09-16
Genre: Cooking

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.

Genetics and Improvement of Barley Malt Quality

Author: Guoping Zhang
Publisher: Springer Science & Business Media
ISBN: 3642012795
Release Date: 2010-07-05
Genre: Science

Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and sugars, starch degrading enzymes, endosperm cell walls and malting quality, genomics and malting quality improvement, and marker-assisted selection for malting quality. The information will be especially useful to barley breeders, malsters, brewers, biochemists, barley quality specialists, molecular geneticists, and biotechnologists. This book may also serve as reference text for post-graduate students and barley researchers. The authors for each chapter are the experts and frontier researchers in the specific areas. Professor Guoping Zhang is a barley breeder and crop physiologist in Department of Agronomy, Zhejiang University of China. Dr. Chengdao Li is a senior molecular geneticist and barley breeder in Department of Agriculture & Food, Western Australia. He is also an adjunct professor in Murdoch University of Australia and Zhejiang University of China.

Malting and Brewing Science Malt and Sweet Wort

Author: D.E. Briggs
Publisher: Springer Science & Business Media
ISBN: 0412165805
Release Date: 1981-08-31
Genre: Technology & Engineering

These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing , these two insightful text include brief descriptions of the equipmen t used.

Malt

Author: John Mallett
Publisher: Brewers Publications
ISBN: 9781938469169
Release Date: 2014-12-08
Genre: Cooking

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.