The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1915-03-19
copyright. 1914. by A. S. Gray,
MANUFACTURE OF MALT.

past, tnat there Is continuity OF
germ plasm and also Of protoplasm
which goes back TO the rery begin
ming OF life on this globe; and that
II we could only know all the factors
which are concerned in producing any
single organism. however simple 1t
might be, in all TT relations and pro-
portions. we could explain the uni
verse from top to bottom and evolve
an infallible remedy for all our ills.
consequently the study of the begin
ming OF life in any organism is i'm
mensely interesting and illuminating
to such OF US as are not egotists and do
not insist on learning in the most ex-
ponsive OF all schools--that of per-
sonal experience. Hence. The open
minded the study of the manufacture
OF malt should be most suggestive and
instructive.
Any live seed or grain can be malt
ed; and barley, oats. rice, wheat, rye
and maize are used, but because of its
flavor and other important qualities
barley is the prime favorite for this
purpose. The average time required
to malt barley Is IL days. Tie oper-
alton is started by Sleeping" or soak
ing the barley corns in tanks Of water
for about forty-eight to seventy hours.
After the barley is removed from the
sleeping tanks 1t is made up into rec.
tangular heaps sixteen to twenty
inches deep known as position No. 1,
or the couch" the object of this be-
Ing to enable 1t to gather heat and
start active terminating. 1t usually
remains in couch twelve to twenty
four hours. or until the interior Of the
heap registers temperature OF 60
degrees Fahrenheit. At this point the
barley ia moved to position No. 2. or
young floor" and there thinly and
evenly spread In order that 1t may be
controlled. When termination begins
engines are secreted and these act on
the reserve material, starch and pro-
teins OF the endosperm, converting
them into simpler compounds, capable
of diffusing to various parts of the
growing germ. When termination is
allowed to proceed, as 1t does when
the grain is planted in the soil, the
whole of the contents is rendered
soluble by degrees and in turn are s.
by the growing plantlet
But the limited termination which
constitutes the mailing process re-
tains all the soluble compounds In this
malt. Starch and the proteins
are reformed. the former being de-
posted in the tissues of the germ and
the cells of the scutellum which previ-
ously were almost free from starch;
the protein matter deposited in the
latter disappears to a considerable
extent and the protoplasmic content
Of the cells constituting the root
which protrudes from the base OF the
grain. 1t is at this stage that the
barley is said by masters to chit"
The fret sign OF emitting" may take
place either while the grain Is on the
couch or on the young floor. The
grain is thickened or thinned, turned
over and ever sprinkled with water,
according to the maltsters Judgment
and skill in regulating the evapora-
ton and the rise of tempera lure. the
object being to aerate and stimulate
the development Of the germ
After the first rootlet has broken
the enls of the sheath 1T is
by others until there s.re per.
haps five or more. The cotyledonary
sheath. or seed leaf, begins to elongate
On the third or fourth day of germina.
lion and ruptures the true covering
Of the grain; it then grows upward
this and the husk and forms
he acrospire or "spire" of the malt.
,ter.
About the eighth day the grain is
moved to position No. 3. known a
old floor" where II is spread thinly
md slowly allowed TO dry for the Dur. |
pose of whitening its roots. At this
stage the acrospire should be about
the distance up the
,orn The treatment now REQUIRES |
the piece up to about ten |
inches. The rootlets now having with |
,red and died OF. the temperature In
'reaSe TeSuitlns lIoiu tulCkenlng the |
rain pile is accompanied by little If
my increase in the growth of the
Icrospire, the action being confined
hiefly to the meilowing of the grain
" the engines. Under normal con.
itions the temperature in "old piece"
5 allowed to rise as high as about
evenly degrees during the six hours
revious to loading it into the kiln
It this stage the moisture content ia
bout forty per cent and It is easily
ossible to break down the corn be-
ween the thumb and finger; the
rain is soft, mealy and soluble: II
) mostly digested. The next stage
onsists in loading the malt into the
lin and there thoroughly drying II
0 stop all further digestion. then
casting II for the desired flavor
Animal life is but a continuation
I plant life. part of cycle tut a