Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process.

With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

Malt: A Practical Guide from Field to Brewhouse

Acknowledgments
Foreword
Introduction

About This Book

Harry Harlan—The ‘Indiana Jones’ of Barley
Malt: The Soul of Beer

Flavor
Formulating a Grain Bill
Color Calculations
Brewing Perspectives

History of Malting

Ancient History
Early Malting
Early Modern Period
Early 19th Century
Innovations of 1880
Taxes and Regulation
Later Developments

Malthouse Tour—Floor Malting in Great Britain

From Barley to Malt

Making Malt—Steeping, Germination, Kilning

Pre-steep Activities
Steeping
Germination
Kilning
Off-Flavors
Operation
Cleaning
The Result

Malting Losses
Moisture Management

Specialty Malts

Flavor Development

Advanced Malt Flavor Chemistry

High-Dried Malts
Caramel Malts
Roasted Malts
Making Specialty Malts
Other Grains
Other Processes
Other Products

Dehusked/Debittered Malts
Roasted Unmalted Grains
Pre-Gelatinized Adjuncts

Malt Extracts
Lagnappe

Malthouse Tour—Full Scale Modern Malting

Malt Chemistry

Introduction to Enzymes and Modi!cation
Carbohydrates
Sugars
Starches
Proteins
Lipids
Browning Reactions in the Kiln and Kernel
Diastatic Power in Malts
Enzyme Action

Malt Family Descriptions

Standard Processed Malts

Pilsner Malt
Pale Malt
Pale Ale Malt
Vienna Malt
Munich Malt
Melanoidin Malt

Caramel Malts

Special Glassy Malts
Caramel/Crystal Malt
Special Hybrid Malts

Roasted Malts

Biscuit Malt
Amber Malt
Brown Malt
Chocolate Malt
Black Malt
Roasted Barley

Special Process Malt

Acidulated Malt
Smoked Malt
Peated Malt

Malts Utilizing Other Grains

Wheat Malt
Rye Malt
Oat Malt
Distillers Malt
Chit Malt

Malt Flavor Descriptors

Barley Anatomy and Agriculture

Plant Development and Structure
The Barley Kernel
Barley Diseases
Maturity, Lodging & Pre-Sprout
Variety Development
Farming Barley
Barley Economics & Cropland Competition

Malthouse Tour—Craft Micro-maltsters

Barley Varieties

Landrace Barley Strains
Barley Immigration
US and European Varieties
Variety Development and Acceptance
Heritage Barley

Chevallier
Golden Promise
Maris Otter

Modern Two-Row Barley Grown in North America

AC Metcalfe
CDC Meredith
Charles
Conlon
Conrad
Expedition
Full Pint
Harrington
Moravian 37 & 69
Morex
Pinnacle
Thoroughbred

European Varieties

Malt Quality and Analysis

Malt Analysis

Carbohydrate Modification
Protein Modification
Carbohydrate Enzymes
Carbohydrate Extract
Color & Flavor

Additional Items of Importance

Assortment
Bushel Weight
Hartong Number
Deoxynivalenol (DON)
Nitrosamines (NDMA)
Acrospire Length
Mealy/Half/Glassy
Broken Kernels

What Brewers Need to Know About Malt

Malt Handling and Preparation

Packaging
Receiving
Storage
Conveying

Screw Augers
Bucket Elevators
Disc Conveyors
Pneumatic Systems

Cleaning
Weighing
Dust Contro
l Grain Bins
System Cleaning

Milling

Dry Milling
Wet Milling
Steep-Conditioned Wet Milling
Grist Analysis

Appendix A: Commercially Available Malts
Appendix B: Worldwide and North American Malthouse Capacities
Appendix C: Craft Maltster Listing
Appendix D: Introduction To Home Malting
Bibliography
Index

“John has done the heavy lifting for us by presenting (in a very readable fashion) the chemistry of malt carbohydrates, sugars, amino acids, proteins, and lipids. He elegantly describes the history and chemistry of Maillard reaction products, and the derivation of caramel colors and flavors in the kiln and kettle.

The book flows like the air moving through drying barley, describing functionality, flavors, fermentability and unfermentables extracted from malt, including how many malty factors can be unintentionally overrepresented in beer.

In addition to the malt itself, he addresses common concerns related to malt receiving, conveying, storing, weighing, and milling. You won’t find this level of fundamental understanding and practicality in any malting theory textbooks.”
—Dave Thomas, BeerSleuth LLC and author of The Craft Maltsters’ Handbook

“Enter the world of malt, the soul of beer. Beer is often cited as being at least one of the causes of civilization, and it was the deliberate cultivation and malting of barley for beer that was the catalyst. From cultivation to harvest, from steeping to kilning to brewing, John Mallet takes us on a tour of the history and technology of barley and malting that gives brewers more insight into their beer.”
—John Palmer, author of How to Brew