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Studies in Barley and Malt XVIII. New Rapid Malting Processes
Author(s) -
Pool A. A.
Publication year - 1962
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.2050-0416.1962.tb01843.x
Subject(s) - steeping , gibberellic acid , germination , chemistry , food science , horticulture , biology
Gibberellic acid added to the first steep water or during the initial germination period accelerates malting by the resteeping process. Acceleration of the early stages is also possible by controlled use of multiple steeping techniques which, in conjunction with resteeping carried out either at 18° C. or at 40° C, enable green malt ready for the kiln to be made in 6 days from first wetting and with low malting loss. Gibberellic acid added at an early stage in these multiple steeping operations reduces this time from 6 to 4 1/2 days.