Beer by Bamforth Charles

Author:Bamforth, Charles
Language: eng
Format: epub
Publisher: Oxford University Press, USA
Published: 2009-03-24T16:00:00+00:00

GERMINATION

The aim of germination is to develop the enzymes capable of hydrolyzing the cell walls, the protein, and the starch and to ensure that these act to soften the endosperm by removing the cell walls and about half of the protein, while leaving the bulk of the starch behind.

Traditionally, steeped barley was spread out to a depth of up to 10 cm (4 inches) on the floors of long, low buildings and germinated for periods of up to ten days, with men using rakes either to thin out the grain (“the piece”) or pile it up, depending on whether the batch needed its temperature lowered or raised: the aim was to maintain it at 13°C–16°C (55°F–61°F).

Very few floor makings survive, because of their labor intensity, although of course there are those who fervently believe that it’s the only way to make decent malt. A range of designs of pneumatic (mechanical) germination plant is now used. The newest germination vessels are circular, of steel or concrete, with capacities of as much as 500 tons, and they are microprocessor-controlled (figure 5.5). They may incorporate vertical turners located on radial rotating booms, but just as frequently it is the floor itself that rotates, against a fixed boom. Modern malting plants are arranged in a tower format, with vessels vertically stacked, steeping tanks uppermost.

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