Method for producing malt
Number of patents in Portfolio can not be more than 2000
United States of America
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Issued Date -
Jun 30, 2022
app pub date -
May 2, 2020
filing date -
May 2, 2020
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Abstract
Malt is produced from cereals via steeping followed by germination and kilning. The steeping process comprises only one prolonged immersion step during which the steeping water is continuously purified. This insures a continuous conditioning and recirculation of water into the steeping vessel. The conditioned water has a lower pollution rate, an improved oxygenation level and supports a good water uptake by the grain via the embryo. At the same time the microbial load brought by the grain from the farm is being reduced, with positive consequences on the availability of oxygen towards the grain rather than being consumed by the microflora of the grain. This method brings up to 40% water savings in the steeping process by conditioning the water used in this step, improving the grain water uptake and the oxygen availability for the grain, as well as having a positive impact on the quality of the final malt with regards to some characteristics essential for the flavour and foam stability of the final beer.
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