The malt of barley which is soaked and germinated but not dried is called green malt, and its quality is affected by the following factors.
(1) Barley quality
① Characteristics of barley. Different barley varieties have different degree of water sensitivity, and their germination potential and germination rate are also very different. The corresponding wheat processing technology is also different, otherwise the high quality green malt can not be obtained.
② Germination rate. Only the barley with high germination rate has rich enzyme system and good solubility, and the quality of green malt of barley with low germination rate is poor.
③ Barley with high protein content had poor endosperm solubility, more hard grains, and more green malts were hard and dry.
(2) The quality of green malt is directly affected by the variety and quality of barley.
① The control of the main technological parameter "soaking degree" must be adjusted according to different barley varieties and producing areas. Excessive malting will lead to uneven malting and high loss of malting. The soaking time of wheat was not enough, so the germination time was adjusted by adding water.
② The main technological parameter "germination temperature" in the germination process is lower (16 ~ 18 ℃), which is conducive to the formation of enzyme, and the quality of malt is better.
(3) The barley grading should be strictly controlled in the process of malting under the conditions of production facilities, so that the grain size is consistent and the germination is uniform, otherwise the quality of green malt will be affected. The soaking trough of important equipment must have good control and regulation function. Timely ventilation or CO2 removal is an important factor to determine the soaking degree and dew point rate. Effective control of germination temperature, humidity and ventilation is very important, which requires germination box and other equipment to have devices that can meet the requirements of ventilation, air conditioning, mixing, spraying and so on. Otherwise, the quality of green malt will be affected.
(4) Production operation and quality inspection in the process of wheat production should be strictly standardized, and the records of temperature, relative humidity, ventilation times and time, and mixing times and time should be made truly. Qualified enterprises can install automatic recorders and automatic control devices to ensure the authenticity and reliability of various data and quality inspection at various stages in the production process, and reduce the impact of production operation on the quality of green malt.
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