Grain: Difference between revisions
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Revision as of 20:18, 1 August 2020
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Barley genotype plays a significant role in its characteristics.[1]
Common grains used in brewing:
Storage
Malt moisture level is not stable in storage and the malt will invariable take on moisture from the environment. This moisture leads to a wide range of deterioration products.[2] Therefore malts and adjuncts must stored is a dry environment and/or a sealed container so that they do not become overly moist. Furthermore they must be protected from birds, rats, mice and insects. It is also good practice to use old stocks first and never to mix old and new stocks.[3]
See also
References
- ↑ Vasanthan T, Bhatty RS. Physicochemical properties of small- and large-granule starches of waxy, regular, and high-amylose barleys. Cereal Chem. 1996;73(2):199–207.
- ↑ Fix G. Principles of Brewing Science. 2nd ed. Brewers Publications; 1999.
- ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.