The Abilene reflector. [volume] (Abilene, Kan.) 1883-1888, 1885-10-15
MAlTlNG.
The Various Processes Necessary TO
Change Barley into Malt.


Change Barley into Malt.
There are four processes in the
operation of mailing: first, sleeping;
second. COUGHING; third, fooring-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. Amechanicai
as well as a chemical change is the
result of this operation. as the softeninS
of the grain by the use of water is re-
quired to loosen the flinty 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
principle called .'diastase." derived
from the Greek word which means to
separate. Diastase is not only soluble
in itself. but ithas the power to dissolve
starch and finally convert it into what
is known as ''grape-sugar that 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 thS weather. with the re-
suit 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 couch
ing" This is simply removing the now
swelled grain from the watts and placing
it in heap upon the floor. where 1t re-
mains from thirty-siX TO fOrty-eight
hours. During this time slight steam
ing takes place. accompanied by rise
in temperature of ten degrees, and the
terminating action is well under way
Flooring" is continuation of couch
ing. and one requiring judgment and
delicate manipulation The grain Is
now spread ont upon q floor. first to q
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-
brvo 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 re-
auires about seven days for its full
development
The long. low rooms, often with as
phalt floors, on which couching and
flooring are done. are the chief features
of the malt-house. whose many-wln-
dowed stories loom up in enormous
buildings. The great beds of growing
grain are carefully shoveled over several
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'F follows the flooring. as
the time arrives for checking the ger
mination. The partially sprouted grain
is introduced into the kiln. which has a
Slated floor below to allow the action
of stove hest, and ventilation in the
roof above to facilitate the escape Of
steam; in this respect the process is not
unlike that of the drying of the
hops. The. temperature at first is
about 900 Fahr.- which is gradually
raised to 1902 Fahr., the grain living
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 ifs fumes of pyroligne-
Gus acid, the ':amber" malt From
eighteen to- twenty-fOur hours. as the
case may be. are. consumed in the kiln
driving. Brown malt, used for porter
and for the heavier ales, is produced in
kilns with floors. of wire or thin metal,
from quick wood fires. !y which in tYo
hours drying the malt is raised sud
denly nearly to the temperature OF com
bustion, and. as quickly lowered. the
result being. considerable proportion!
of caramel or burnt sugar in the malt.
Black malt. used for colOring, is actu-
ally roasted, much after the maflner of
coffee. and most of it becomes caramel.
G. Pomoroy Keese, in Harper's Mag