Lesson 5 - Malting Process SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 (Malting Process) and determine the level to which you have attained the expected outcomes.
Suggested Response - Q2
SAQ:
*Describe the purpose of each stage in the malting process.
Response:
Step One - Steeping: Kernels are soaked to ensure that they are evenly hydrated. This process also initiates the biological processes of germination and starts when the kernel moisture is at least 30%.
Step Two - Germination: The purpose of this step is to achieve the desired level of modification and even modification by growing the barley under ideal malting conditions.
Step Three - Kilning: Kilning halts enzyme activity at the stage of germination that ensures that modification has progressed to the desired level (this is always about finding the balance of adequate enzyme production vs. extract being lost as the plant grows). It reduces the moisture level from around 43-46% down to 3-6%. This produces flavour, colour and drives off DMS.