The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1885-10-15
MALTING.

Ihero arc TOUR processes in the ope-
ration of mating; first, stepping; sec
ond, COUGHING; third. fiooring-these
two being carried on in one room, and
often counted one process; and fourth
kiln-drying.
The process of sleeping is necessary
TO promote termination, which is the
first requisite of mailing. A mechani-
cal as we'll is a chemical change is the
result OF this operation, as the soften
ing OF the grain by the use of water IS
required to loosen the tlinty 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 prin-
ciple called "diastase," derived from
the Greek word which means to sepa-
rate. Diastase is not only soluble in
itself, but it has the power to dissolve
starch and finally convert 1t into what
Is known as ''grape-sugar" form
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 or 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 twenty
or more per cent, and in weight OF
nearly fifty per cent, and an advance
toward the second process, known as
''couching." This is simply removing
the now swelled grain from the watts
and placing it in heap upon the floor,
where it remains from thirty-six to
forty-eight hours.
Flooring" is continuation of
COUGHING, and one requiring judgment
and delicate manipulation. The grain
is now spread out upon floor, first to a
depth OF fifteen inches, which, as it is
repeatedly turned and worked, is re-
duced to six inches. termination now
progresses rapidly, while the grain
must be frequently turned, as the en-
bryo plant requires air for development
quite as much as the human being
needs it for existence. The lighter the
grain becomes, the more of 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 days for its full
development.
The long. low rooms, often with as
phalt floors, on which COUGHING and
flooring are done, are the 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 sew
eral times day with great wooden
shovels, until the careful maltster sees
that it is ready for the kiln, the door
of which opens from the end of the
room.
"Kiln-drying" follows the flooring.
as the time arrives for checking the
termination. The partially sprouted
grain is introduced into the kiln, which
has q Slated floor below to allow the
action of stove heat, and ventilation in
the roof above to facilitate the escape
- .hir raennnt the process Is
not unlike that of the drying OF the
hops. The temperature at first is about
80 Fahr., which is gradually raised to
$50 Fahr., the grain lying meanwhile
to 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 "am-
ber" malt. From eighteen to twenty
four hours, as the case may be, are
consumed in the kiln-drying. Brown
malt, used for porter and for the heav-
ier 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 nearly to
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
most of it becomes caramel-G P0me-
roy heeSe. an HG'Yer'S Nagaajne for
October