Pale Barley Malt: Steeped, Floored and Kiln-Dried, Ure 1839

Malt is barley made to sprout and then dried: the sprouting turns its starch soft and partly sweet, ready for brewing. Andrew Ure (1839): steep the barley about two days, heap it on a stone floor until it sweats and sprouts, spread and turn it twice a day for about two weeks, then dry it on a gentle kiln. Good malt crumbles to white meal and floats on water. The picture: barley spread on a malting floor.

中级

Three weeks

说明

Steep

Pour the barley into a tub of clear water, skim off the light grains that float, and keep the water a few inches over it for 40-48 hours, changing it if it turns sour. It is ready when a grain squeezed between the fingers sheds its flour.

此步骤所需材料：

大麦粒10 公斤

所需工具：

箍木盆

水

漏勺

等臂天平

Couch

Drain it and heap it about 30-40 cm high on a stone floor for a day. It warms and sweats, and the rootlets break out.

所需工具：

大块平石

铁锹

温度计

Floor

Spread it thinner and turn it twice a day, bringing the inside out, down to about 8-10 cm deep, in a cool even room. Stop when the shoot inside the husk has crept nearly to the end of the grain and the inside crumbles to meal, about two weeks.

所需工具：

木耙

铁锹

温度计

Kiln-dry

When it is dry to the hand, spread it on trays and dry it hard in a gently warm oven (ours for a small batch), never so hot that it browns. Rub off the dry rootlets through a sieve and keep it in a sack. Test: good malt floats; barley sinks.

所需工具：