Lesson 2 - Malt Intake, Handling, and Storage

Before we move on to explain how we do it and what we use, it is important to understand what we need to achieve. These objectives apply to operations of all sizes and complexities.

Successful malt intake, handling, and storage ensures that:

• the malt received is as specified and will perform well in the brewing process;

• the malt is not damaged and its quality is not diminished;

• extract loss is minimised;

• any food safety hazards are identified and removed;

• any foreign material is removed;

• the safety of staff and integrity of buildings and equipment are protected; and

• costs and the use of energy and resources are minimised. 

Now we know what we need to do, we can discuss the first step in the process: malt intake.