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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.
Katamtaman
Three weeks
Mga Tagubilin
1
1
Steep
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.
Mga materyales para sa hakbang na ito:
Butil ng barley10 kgMga kailangang kasangkapan:
Batyang kahoy
Tubig
Butas-butas na sandok
Timbangang panimbang2
2
Couch
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.
Mga kailangang kasangkapan:
Malalaking patag na bato
Pala
Termometro3
3
Floor
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.
Mga kailangang kasangkapan:
Kalaykay na kahoyPalaTermometro4
4
Kiln-dry
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.
Mga kailangang kasangkapan:
Patag na bandehang pampatuyo
HurnoTermometro
Set ng salaan (sunod-sunod na butas)
Sakong hita
Mangkok5
5
Days on the floor
Days on the floor
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Mga Materyales
1- 10 kgPlaceholder
Mga Kinakailangang Kasangkapan
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