Lesson 2 - Malt Intake, Handling, and Storage

This analysis is a basic check of how the grain looks, feels, smells, and tastes. It won’t tell you if the grain will perform well in the brewery but it does allow you to reject obviously flawed malt.  

The malt is visually inspected to check for the following:

• Homogeneity − the evenness of kernel size, shape, and plumpness is examined. All grains should be of the same size and shape. Two row grains should be very uniform, while six row corns are allowed more leeway.

• Varietal purity − while it cannot confirm malt variety definitively, there are characteristics of grain physiology that are specific to a particular variety. Examples include husk smoothness and adherence, rachilla length, and awn smoothness. Brewers can be trained and provided with a visual guide for checking that the variety is correct and that all the grains are of the specified variety. However, this is a skill found more in maltsters than brewers.    

• Damage – grains are checked for breakage, dust, husk damage, and discolouration. A sample that contains split corns, half corns, naked corns, empty husks, differently coloured grains, or grains that do not look bright and shiny will be rejected. Again, a visual guide can be provided.   

• Modification – a device called a farinator can be used to cut the grains laterally, or they can be cut or sanded longitudinally to allow a visual evaluation of the endosperm. Modified endosperms appear rough and creamy white, while unmodified parts have a smooth, greyish appearance. Dyes can be applied to make the degree of modification more obvious. Batches with grains showing under modification, or with differing levels of modification in each grain, will be rejected.

• Infestation – evidence of infestation such as chew/bore marks in husk, mouldy grains, animal droppings, or insect parts in the sample will mean that the load will quickly be rejected. 

• Moisture − grains will be checked to see if they are damp or soft. At about 4% moisture, malt is dry, hard, and quite brittle. Any evidence that the grains are not will lead to load rejection.

• Foreign material – we are buying malt, not straw, awns, culms, stones, or other cereal grains. Evidence of any of these will lead to rejection.

• Colour – the colour of the grain will be checked to ensure that it matches the malt ordered and that it is the same in every grain.  

The grain can also be smelt and tasted. It should smell clean and malty with no evidence of mustiness, earthiness, fermentation, fuel residues, smokiness, or phenolic (tarry) aromas and should be typical of the type of malt supplied. Biting the grain gives a further indication of the degree and evenness of modification. Modified grain is easy to bite through, while unmodified grain takes more effort. Pale malt should taste clean and slightly sweet, while speciality malts should taste as would be expected for their type. Any deviations from what is expected in terms of aroma and taste would lead to rejection.