Rensselaer Republican, Volume 18, Number 10, Rensselaer, Jasper County, 12 November 1885 — Malting. [ARTICLE]

Malting.

There are four processes in the operation 'of malting: first, steeping; second, couching; third, flooring—the two being carried on in one room, and often counted as one process; and .fourth, kiln-drying. The process of steeping is necessary to promote germination, which is the first requisite of malting. A mechanical as well as a chemical change is the result of this operation, as the softening of the grain by the use of iwater is required to loosen, the flinty husk and allow the germ to come through. With the germ, which begins to develop within an hour after being put in to steep, springs into existence the principle called “diastase,” derived from the Greek word which means to separate. Diastase is not only soluable in itself, but it has the power to dissolve starch and finally convert it into what is known as “grape-sugar"—that from of saccharine matter most desirable in beer. So powerful is it that one part of diastase will change two thousand parts of starch into grape-sugar. The grain being put into large iron of stone cisterns, is covered with water to the depth of five or six inches. In this steep it lies about fifty hours, more or less, according to the weather, with the result of an increase in bulk of 20 or more per cent., and in weight of nearly 50 per, cent., and an advance toward the second process, known as “couching.” This is simply removing the now swelled grains from the vats and placing it in a heap upon the floor, where it remains from thirty-six to forty-eight hours. During this time a slight steaming takes place, accompanied by a rise in temperature of ten degrees, and the germinating action is well under way. “Flooring” is a continuation of couching, and one requiring judgment and delicate manipulation. The grain is now spread out upon the floor, first to a depth of fifteen inches, which, as it is repeatedly turned and worked, is reduced to six inches. Germination now progresses rapidly, while the grain must be frequently turned, as the embryo plant requires air for development quite as much as the human being needs it for existence. The lighter the grain becomes, the more the starch is converted into sugar, and the finer the future ale will be, and the better it will keep. The process of flooring requires about seven day for its full development.

The long, low rooms, often with asphalt floors, on which couching and flooring are done, are she chief features of the malt-house, whose many-win-dowed stories loom up in enormous buildings. The great beds of growing grain are carefully shovelled over several times a day with great wooden shovels, until the careful maltster sees that it is ready for the kiln, the door of which opens from the epd of the room. “Kiln-dying” follows the flooring, as the time arrives for checking the germination. The partially-sprouted grain is introduced into the kiln, which has a slatted floor below to allow the action of stove heat, and ventilation m the roof above to facilitate the escape of steam; in this respect the process is not unlike that of the drying of the hops. She temperature at first is about 90 degrees Fahr.,, which is gradually raised to 150 degrees Fahr., the grain lying meanwhile to a depth of eight to ten inches on the floor. A light, gradual heat produces light malt, from which the paler and more delicate ales are made, coke or hard coal producing the ordinary or pale malt, and hard wood fuel, with its fumes of pyroligneous acid, the “amber" malt. From eighteen to twenty-four hours, as the case may be, are consumed in the kiln-dry-ing. Brown malt, used for porter and for the heavier ales, is produced in kilns with floors of wire or thin metal, from quick wood fires, by which in two hours’ drying the malt is raised suddenly to nearly the temperature of combustion, and as quickly lowered, the result being a considerable proportion of caramel or burnt sugar in the malt. Black malt, used for coloring, is actually roasted, much after the manner of coffee, and mort of it becomes caramel.— G. Pomeroy Keese, in Harper’s Magazine.