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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.
Ophakathi
Three weeks
Imiyalelo
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.
Izinto zokwakha zalesi sinyathelo:
Uhlamvu lwe-barley10 kgAmathuluzi adingekayo:
Ubhavu wokhuni
Amanzi
Isipuni esinezimbobo
Isikali sesilinganiso2
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.
Amathuluzi adingekayo:
Amatshe amakhulu nalinganayo
Ifosholo
Ithemomitha3
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.
Amathuluzi adingekayo:
Ihhala lokhuniIfosholoIthemomitha4
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.
Amathuluzi adingekayo:
Ithreyi eliyisicaba lokomisa
UhhaviniIthemomitha
Isethi yezisefo (izimbobo ezilandelanayo)
Isaka le-jute
Indishi5
5
Days on the floor
Days on the floor
Ilayisha incwadi ye-Jupyter…
Izinto
1- 10 kgIsibambeli
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