A general name for unfermentable soluble carbohydrates formed by the diastatic hydrolysis of malt starch. An ion important in trace amounts for proper enzyme action in the mash. Large quantities impart a metallic taste to beer. The mixture itself. A chewy characteristic of the grain, which is attained only when malt is fully modified.
Maltsters use the bite test as means to test malt for full modification.
If the grain is mealy, it is considered to be fully modified. Mild Ale Malt. British malts kilned at high temperatures that produce beers of golden and amber colors. Used specifically in the production of mild ales. Chief among these are the softening of the endosperm and the development of enzymes.