sarrafa Malt don samar da giya

Malt treatment has the following six steps.

Barley storage: Freshly harvested barley has a dormant period and low germination power.
Barley selection: remove debris with wind power and sieve, and classify according to grain size. Soaking the wheat: Soaking the wheat in the soaking tank for 2 to 3 days with water, washing at the same time to remove the floating wheat, so that the water content of the barley is 42 ~ 48%.
Germination: After soaking, the barley germinates under temperature-controlled and ventilated conditions to form various solubilities. The suitable temperature for germination is 13 to 18 ° C, the germination period is 4 to 6 days, and the elongation of the root bud is 1 to 1.5 times the grain length. Growing wet malt is called green malt.Craft Brewery Equipment Manufacturers

Roasting: The purpose is to reduce moisture, stop the growth and decomposition of green malt for long-term storage; make malt form a substance that imparts beer color, aroma and taste; easy to remove root buds, and the malt moisture after baking is 3 to 5 %.
Storage: The malt after baking, after removing the wheat roots, picking, cooling, put it in concrete or metal storage bin for storage.