Lesson 2 - Malt Intake, Handling, and Storage
This lesson details the principles and operations of malt intake, handling, and storage. It explains how and why malt is checked on delivery to the brewery. It also covers how it is taken in, processed, and stored, as well as how safety is maintained during malt handling.
Preface
Malt intake, handling, and storage are routine activities without the aromas and biochemical transformation of mashing or the microbiological mysteries of fermentation. However, this is our first opportunity to guarantee we make a great beer. For most breweries, it is a very simple affair and it becomes more complex and exacting as the size of the brewery increases. In all cases, success is a great beer at minimum cost while failure ranges from wasted resources to catastrophic explosions!
In this lesson, we will discover the process and technology used to ensure we achieve the former. We will start by outlining the objectives of malt intake, handling, and storage, next.