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COMPARTMENT MALTING
Author(s) -
Chubb A. R.
Publication year - 1954
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1954.tb06224.x
Subject(s) - steeping , humidity , kiln , aeration , environmental science , moisture , pulp and paper industry , water content , germination , relative humidity , waste management , chemistry , agronomy , materials science , food science , meteorology , composite material , engineering , geography , biology , geotechnical engineering
In the plant described, barley‐drying is carried out with fuel oil, with the products of combustion going direct to the grain; drying is controlled by a continuous moisture recorder at the dryer outlet. Steeping is carried out with aeration under such conditions that one change of water suffices, steeping time being varied according to the corn‐size of the barley grade concerned. Eight germination boxes are available, provided with mechanical turners and sprinkle devices; controlled sprinkling is found desirable, despite the conditioning of the circulated air to 99% relative humidity. The attemperated, humidified air is drawn through the grain from below in such quantity that the top and bottom temperatures of the growing malt (3 ft. thickness) do not differ by more than 2 deg. F.; exhaust air, with enhanced carbon dioxide content, can be re‐circulated if desired. Pilsner‐type malts are in the boxes for 6 1/2 days, whilst English‐type malt is given 7 1/2 days. Kilns are oil‐fired with forced draught and devices for re‐circulation of air at appropriate humidity levels, the process being controlled with the aid of wet and dry bulb humidity recorders; grain is on the kiln 48 hr.