See Beta Acid . Barley or other grain that has been malted. Sweet wort that has been concentrated into a thick syrup or dry powder by removing most or all of the water, and packaged for use by homebrewers. 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.