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STUDIES IN BARLEY AND MALT: XI. STEEPING IN RELATION TO WATER‐SENSITIVITY IN MALTING BARLEYS
Author(s) -
Kirsop B. H.,
Pollock J. R. A.
Publication year - 1957
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.2050-0416.1957.tb06272.x
Subject(s) - steeping , germination , yield (engineering) , chemistry , agronomy , food science , biology , materials science , metallurgy
Where water‐sensitivity exists in barley, its adverse effects on germination are avoided by steeping the grain for from 8 to 16 hr., thereafter exposing it freely to air for 12–24 hr., and then re‐steeping. Treated in this way, water‐sensitive barleys show greater percentage germination, grow more evenly, and commonly yield malts affording higher hot‐water extracts than those subjected to uninterrupted steeping.