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Beer malt processing
Release date:
2024-07-31
The processing of malt involves the following six steps.
Barley Storage: Newly harvested barley enters a dormancy period with low germination potential, necessitating post-harvest maturation during storage.
Barley selection: Impurities are removed using air and screening machines, and the grains are graded according to size. Malt soaking: The barley is soaked in water in a soaking tank for 2 to 3 days, during which it is washed to remove surface‑floating grains, bringing the moisture content of the barley to 42%–48%.
Germination: After soaking, barley is germinated under controlled temperature and ventilation conditions, during which various substances within the grain are dissolved. The optimal germination temperature is 13–18°C, with a germination period of 4–6 days; the length of the root and shoot reaches 1–1.5 times the grain’s length. The resulting moist malt is referred to as green malt.
Drying: The purpose is to reduce moisture, halt the growth and enzymatic breakdown of green malt for long-term storage, and promote the formation of compounds that impart color, aroma, and flavor to beer; it also facilitates the removal of the rootlets. The moisture content of dried malt is 3%–5%.
Storage: After kilning, the malt is de‑rooted, sorted, and cooled before being transferred to concrete or metal storage silos for storage.
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Carefully selected premium imported malt, with plump grains, thin husks, and a high starch content; paired with imported hops for a rich aroma and full-bodied flavor.
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