Enzymatic loosening and dissolution of barley components occurs during its germination, and the formation of aromatic, flavoring; coloring 1 substances - during the drying process of malt.
When preparing light malt, they try to achieve high amylolytic activity, good dissolution of the endosperm with the accumulation of a moderate amount of amino acids and a sufficient content of soluble proteins and peptones. The concentration of disaccharides in this malt is about 10% of absolutely dry matter, and monosaccharides - no more than 2%.
Barley is germinated in special rooms called malthouses. The malthouse is equipped with devices and machines for cleaning, sorting (part-time processing) and soaking grain, sprouting and drying it, separating sprouts, and water and air conditioning. There are current and pneumatic malthouses. If the germination of barley is carried out on a concrete or asphalt floor (on a current) in a thin layer, the malthouse is called a current malthouse. Such malthouses are not used in modern factories; they remain only in low-capacity factories. The germination of barley in special mechanized boxes or drums with artificial aeration of the grain is called pneumatic, and malthouses of this type are called pneumatic
tic box, if germination is carried out in boxes, and drums, if it is carried out in rotating drums.
The walls and ceilings of malthouses must be well insulated to prevent moisture condensation when the outside temperature drops.
Sprouting barley in a malthouse. A current malt house is located in a one-story or multi-story building with a smooth floor (current). The temperature in the workroom is maintained at 10-12°C, relative humidity 85~90% (but not lower than 80%). The duration of germination (7-8 days) depends on the quality and type of malt being prepared. During malting it is released a large number of carbon dioxide, therefore malthouses are equipped with supply and exhaust ventilation.
Before unloading soaked barley, the current area is thoroughly washed, disinfected with bleach or Ca(OH) 2 solution and washed again. Before unloading from the locking apparatus, the barley is slightly dried, keeping it for about 2 hours without water. Then the grain is fed to the current, where it is laid in a layer no higher than 40 cm. The edges of the layer, called bed, sealed so that there are no scattered grains. The length and width of the bed is determined by the size of the current. The height of the bed depends on the temperature of the soaked barley: when soaked in warm water, the grain is slightly soaked and has already hatched, so it is laid in a thinner layer; If the temperature in the malthouse is low and the soaking water is cold, the grain is placed in a thicker layer in the bed to warm it up.
The grain is kept in the bed for about 12 hours without turning, then the grain in the bed is shoveled (tossed with a shovel) to remove carbon dioxide accumulated during respiration from the layer and regulate humidity and temperature. When shoveling, the grain is aerated and distributed in such a way that the drier grain from the top and side layers goes down and into the middle of the bed, and the wettest grain from the lower layers goes up. To do this, the free surface area of the current is moistened with water and the top layer of the bed is laid on it, then the middle layer of the bed is fanned out over this layer, and at the end the grain of the bottom layer is shoveled.
Thus, when shoveling in three steps, the driest and coldest top layer of grain is at the bottom, and the bottom, dampest and warmest is at the top.
The frequency of shoveling depends on the air temperature in the malthouse, the humidity of the malt, the degree of endosperm dissolution and other factors. When the bed is first shoveled, its height is reduced to 25-35 cm, then the bed is “dissolved” so that its height is reduced to 12-15 cm by the end of malting.
Malting on current is divided into the stage of development and intensive germination of grain (the first 3-4 days) and the stage of vigorous dissolution of the endosperm (the next 3-4 days).
In the first stage, enzymes accumulate, increased growth of the embryo occurs, reserve substances pass into a soluble state and are spent on the synthesis of new substances of the embryo, some of the carbohydrates are used for respiration. On the 3rd or 4th day, life processes are activated, the sprouts develop strongly, become curly, and the malt layer becomes looser. If the growth of the embryo is not inhibited, the temperature in the grain will rise significantly and the malt roots may wither. To slow down the development of grain, the bed is shoveled, gradually reducing the layer height to 20-30 cm and not allowing the temperature to increase above 17°C. In the first days, the grain is shoveled every 12 hours, and then every 8 hours.
In the second stage of malting, accumulated and activated enzymes intensively dissolve the reserve substances of the endosperm. The process goes quickly, soluble substances do not have time to be spent on the growth of the embryo, and their excess accumulates in the endosperm. At this stage, the sprouted grain breathes vigorously, releasing a lot of CO 2 and heat. The influx of oxygen with fresh air entering during shoveling enhances breathing. At the second stage, shoveling is the most effective operation for regulating the malting process.
At the first stage of malting, evaporated moisture condenses on the surface of the grain in the upper layer in the form of drops. If in the first 8-10 hours the temperature in the grain does not increase and drops of condensation do not form in the upper layer, then the bed is sprayed with water (about 10 dm 3 per 1 ton of dry barley). In the second stage of the process, the malt is not sprayed with water, as this can lead to mold development.
Malt with well-developed roots is prone to seizing, in which the roots become intertwined and aeration of the grain layer becomes difficult. When making light malts, they try to prevent the grain layer from setting. Only for sparingly soluble barley setting is allowed on the 5-6th day. For dark malt, the first setting is recommended on days 5-6, and the second on day 7 of germination.
Table 9 shows an approximate mode for producing light malt in a kiln.
When the light malt is fully prepared, the endosperm of the grain is easily rubbed between the fingers, the length of the roots should be from 3/4 to 1"/2 of the grain length, and the length of the germ leaf is 1/2 - 3/4 of the grain length.
Dark malt is germinated for 9 days; its preparation mode differs from the preparation mode for light malt. Barley is soaked to a humidity of 45-47%, germination temperature is 20°C. Ready malt has longer roots (1.5-2 times longer than the grain) and a germ leaf (3/4 or the whole length of the grain).
Ready-made dark malt is characterized by more complete dissolution of the endosperm and an increased content of amino compounds and sugars. This is achieved by aging the malt for 15-18 hours without turning
Table 9
| Duration of germination, days | Bed height, cm | Maximum grain temperature, s | Number of shovelings per day | Characteristics of germinating grain |
| First | Grain pecking. Endosperm is elastic (rubber-like) | |||
| Second | 25-35 | The appearance of 2-3 roots. The zone of dissolution is barely noticeable near the embryo | ||
| Still others | 20-30 | 16-17 | 2-3 | Good root development |
| Fourth | 20-30 | 17,5 | Juicy and curly roots. The embryonic leaflet has reached half the length of the grain. The endosperm in the lower mat of the grain is loosened | |
| Fifth-Sixth | 20-25 | 17,5 | Same | |
| Seventh | 15-20 | Wither the roots a little. The leaflet is 3/4 the length of the grain. Only the tip of the endosperm is not loosened | ||
| Eighths | 12-15 | 15-16 | Severe wilting of roots. The leaf reaches the length of the grain. The endosperm is completely loosened |
soaking. At the same time, a large amount of carbon dioxide accumulates, breathing fades, and enzymatic processes intensify. Losses of grain dry matter due to respiration and sprout development during germination of dark malt reach 10% or more.
Subject to optimal germination conditions in the malthouses, malt of the highest quality is obtained, which is explained by the ability to directly observe the progress of the process and promptly manage it. But when implementing this method, large production areas and manual labor are required; malt is susceptible to infection with mold fungi. Mechanization of work with malt in current malthouses is difficult, and the removal of dry malt from 1 m 2 of production area is approximately 4 times less than in mechanized pneumatic malthouses. Therefore, modern factories prefer pneumatic malthouses.
Sprouting barley in a box malthouse. The operation of a pneumatic malting is based on blowing purified and humidified air at a certain temperature (called conditioned) through a high layer of soaked and germinated air.
Good grain. At the same time, excess carbon dioxide is removed from the grain layer, an influx of air oxygen is ensured and the temperature is regulated. An apparatus for sprouting grain and an installation for preparing and blowing air are the main parts of a pneumatic malthouse. Tedding of grain is provided by auger turners.
A box malthouse consists of several long open malting boxes separated by a wall.
The malt box (Fig. 24) has a rectangular shape in plan. The main bottom 1 is made with a slight slope for water drainage. The second (sieve) bottom 2, on which the soaked barley is placed, is made of galvanized carbon steel. The slot-like holes in the sieves have a size of approximately (1.5-2.0) X 25 mm. The open cross-section of the sieves is at least 15% of the total surface area. Conditioned air is supplied through the under-sieve space into the grain layer. The walls of the 3rd box above the sieves are made 1.1-1.75 m high, the walls of the under-sieve space are about 2 m, and for boxes with removable panels 0.6-0.7 m. A 4 s mobile malt tedder is installed on the walls of the box vertical augers.
Before loading the sieve, the walls and floor are cleaned of impurities, washed, and the under-sieve space is treated with a 2% solution of bleach. Soaked barley along with water is fed from the locking apparatus into a box and, using a screw agitator, is distributed onto a sieve in an even layer 0.60-0.85 m high.
First, the grain is dried by blowing conditioned air, and then aerobic breathing conditions and the required temperature are maintained. On days 5-6, the height of the germinated malt layer reaches 0.8-1.1 m.
To ensure the normal process of grain germination, the blown air must have 100% humidity and a temperature 2°C below the malt temperature. Humidification and bringing the air to the required temperature is carried out in air conditioning chambers equipped with water spray devices and heat exchangers for heating or cooling the air.
To prepare malt with increased enzymatic activity, fresh air is blown through the first five days of germination, regardless of the temperature of the grain. Fresh air for 5-6 days
Rice. 25. Scheme work of the sheave agitator
mixed with exhaust air, and towards the end of germination the amount of exhaust air in the mixture is increased.
The temperature difference between the top and bottom layers of malt should be maintained at 2-4°C.
If the top layer of grain dries out, it is re-moistened by spraying water through nozzles installed on the turner, or in another way.
Turning of malt in a box malthouse is carried out twice a day using a screw turner. Moving from one end of the box to the other, the turning augers rotating towards each other mix the malt, lifting the lower layers to the top.
In Fig. Figure 25 shows a diagram of a screw malt tedder. The rotation of the augers and the translational movement of the turner along the box is carried out from the electric motor b, on the shaft of which a gear 7 is mounted, which is in mesh with a gear 8 located on the shaft 5. Worms are mounted on the same shaft, causing the augers 18 to rotate through worm wheels 17. A worm 14 is placed on the shaft of one auger, which, through gear 4 and roller 15, rotates bevel gear 13. This gear is in constant mesh with two bevel gears 12, which rotate freely on shaft 16, but have no axial movement. Between the gears 12 on the shaft 16 there is a double-sided cam clutch 11 mounted on a sliding key, which, using a fork 10, can move along the shaft 16 from one gear to another. When the clutch 11 is in the extreme position (left or right), it
the cams engage with the end cams of the gears 12, and the shaft 16 begins to rotate in one direction or another.
At the ends of the shaft 16 there are sprockets 1, which, rolling along the lantern rails 9 mounted on the walls of the box, move the agitator along the box. The turner carriage is equipped with four wheels, with which it rests on the walls of the box.
To change the direction of movement of the agitator using lever 2, rod 3 and fork 10, the cam clutch 11 is disengaged from the operating gear 12 and brought into engagement with the opposite one. Typically, the clutch is transferred automatically when lever 2 contacts a fixed stop at the end of the path.
The electric motor is powered through a cable suspended freely above the box on a tensioned wire.
A screw turner is used to level the layer of barley in the box and turn the malt during germination.
When germinating barley of normal quality, tedding is carried out twice a day. The temperature regime for germination is indicated in Table 10.
Table 10
Note. The temperature in the boxes is regulated by the duration of air blowing.
When processing high-protein or difficult-to-soluble barley, the temperature of the malt is increased to 20°C and on days 5-6 the malt is turned up to 3 times a day.
Freshly sprouted malt grown in a box malthouse is close in its chemical composition to current malt. As a result of reducing losses due to respiration and sprout development, the malt yield and its extract content are approximately 1% higher than the yield of malt prepared from the same barley in a curing malthouse.
Germination of barley in a malthouse with a mobile bed. In a malthouse with a mobile bed, which differs from a conventional box malthouse only in the presence of a bucket agitator instead of an auger, the germinated grain is gradually transferred by a bucket agitator along the box from the place where the grain is loaded to the place where the malt is unloaded.
A malthouse with a mobile bed (Fig. 26) is a long box 6, in which the under-sieve space is divided transversely by partitions into 10 sections, the number of which is equal to or a multiple of the number of days the malt is grown.
Soaked grain from vats 7 and 8 is unloaded onto the sieve area located above the first and second sub-sieve sections. The grain is moved to the sieves of subsequent sections and its tedding is carried out every 12 hours using a bucket malt tedder 5, installed along the width of the box of the mobile bed and moved from one box to another using a trolley 4. Tedding of the grain and moving the bed along the sieve to an area equal to the area one sub-sieve section is carried out in the direction opposite to the movement of the agitator. The soaked grain is again loaded onto the vacated area of the sieve. Mode of growing and blowing grain with conditioned air applies the same as for mechanized boxes.
The mass of finished freshly sprouted malt is unloaded into bunker 3 by a bucket turner, and from the bunker it is fed for drying by auger 1 and bucket elevator 2.
Cleaning and sanitary treatment of sieves and the sub-sieve space of the growing box are carried out sequentially for each compartment on a daily basis every 8 days. The sieves are cleaned and disinfected outside the box. Washing and disinfection of the turner is carried out together with the treatment of the sieves of the compartment of the first day of rotation.
Rice. 27. Malt turner
Conditioned air for blowing grain is pumped by a fan into channel 9 running along the box, and then into each compartment of the sub-sieve space. The air supply to the compartments is regulated using dampers.
The main components of the bucket agitator (Fig. 27) are the carriage 6, the bucket conveyor 9 and the drive. The turner carriage with wheels 4 and 7 rests on rails laid on the longitudinal walls of the box. The electric drive powers the forward (working) movement of the turner with two speeds and the reverse (idle) movement.
The bucket conveyor consists of a frame 3, chains with buckets 2 and three sprockets 5, 8 and 10. The conveyor 9 can rise to the uppermost position corresponding to idle speed, or lower to the mesh floor of the box.
During the working stroke of the turner, the freed area of the screens is cleared of stuck grains with brushes and rubber scrapers 1. Having passed along the entire length of the box and throwing the entire mass of germinated grain by 1 step (step is 1.5 m), the turner automatically stops and returns to its original position with the raised up with a bucket conveyor.
Sprouting barley in a drum malthouse. A number of factories operate pneumatic drum malthouses. Such a malting house consists of a group of malting drums and an air conditioning unit. The grain is turned by rotating the drums themselves.
Malting flat screen drum(Fig. 28) is a steel horizontal cylinder 7, supported by two bandages 5 on support rollers 9. Attached to one of the bandages
| I-1 |
1 2 3
Rice. 28. Malt-growing flat screen drum
worm gear 4, which is in mesh with worm 11, which rotates the drum. There are 6 hatches on the drum body for loading soaked grain and unloading malt, for washing and disinfecting the drum.
A flat sieve 10 is fixed inside the drum, where the sprouted grain is placed in an even layer. At the ends, the drum has two bottoms: through the outer bottoms 2, the ends of the air ducts 1 are inserted with a seal, and the inner bottoms 3 limit the working area of the drum from the ends. Chambers are formed between the outer and inner bottoms for supplying conditioned air and exhausting exhaust air.
The soaked grain is loaded onto the sieve through the upper hatches 6. After closing the hatches, the drum is rotated to level the grain layer. The grain is blown with unhumidified air for 1-1.5 hours to dry it. Then the drum is stopped and kept for 4-6 hours. Grain growth occurs in a stationary drum with the sieve in the lower horizontal position. Conditioned air at a temperature of W-14°C is pumped through the left air duct 1 into the sub-sieve space, passes through the grain layer and mesh 8 into the right chamber between the bottoms and then into the right air duct 1.
To mix the grain, the drum is rotated - after 3 hours on the first-fourth day and after 4-6 hours on the fifth-sixth day. During rotation, the grain in the drum is not ventilated, since it closes the air outlet through the mesh 8. To save energy, the drum rotates very slowly (1 revolution per 45 minutes).
A standard malting drum with a flat sieve with a capacity of 12 tons (for barley) has an outer diameter of 3.1 m, a total length of 9 m, a weight without malt of 11 tons; electric drive power consumption 2 kW.
Rice. 29. Malting drum with mesh pipes
On the last day of germination, the malt is dried by blowing unhumidified air. Before unloading, the drum is rotated to loosen the malt mass. The operating mode of the drum malting plant is set in accordance with the quality of the processed barley.
The quality of the malt grown in the drum malt is good. It is fairly diluted, has a fresh appearance and a clean malty aroma. Molding of malt in drums is rare.
In addition to drums with a flat sieve for growing malt use screen tube drums(Fig. 29). Such a drum represents is a steel cylinder 9 with two 8 bandages lying horizontally on two in pairs support rollers 15. V drum center sieve fixed pipe 7, right the end of which adjoins to the main bottom.
On the drum body there are peripheral sieve pipes 12, whose ends are adjacent to the false (left) bottom,
open, and the opposite ends are tightly closed with removable lids. Pipes 12 serve to supply conditioned air to the germinating grain, and exhaust air is removed from the drum through the central pipe 7.
To direct air through the layer of grain in chamber 5, formed by the main and false bottoms of the drum, a pendulum damper 6 is suspended, loosely mounted on a finger fixed in the center of the false bottom. When the drum rotates, the flap is held by a weight 16 motionless in place, blocking the open ends of the peripheral pipes 12 emerging from the malt layer.
The drum drive consists of a worm 13 and a ring gear 14. When blowing a layer of grain, air from channel 1 passes into a vertical air duct 2, which contains a control damper 3 and a thermometer 4. From the air duct, air enters the chamber between the bottoms and then through the lower peripheral pipes 12 (the upper pipes located outside the malt layer are closed by valve 6) enters the grain layer. Exhaust air is removed through the central pipe 7, vertical air duct 10 into channel 11.
In drums with sieve tubes, the germinated grain can be aerated both during rest and while the drum is rotating.
In pneumatic malthouses, data on the germination technological regime is posted, and each box or drum must have a sign indicating the date of loading of soaked barley and the actual temperature during germination.
Syudorazhenie in one apparatus (Combined malting method). To produce malt in one malt-growing apparatus, two options are used. The first provides for the combination of all processes for preparing malt in one apparatus, i.e., soaking barley, malting and drying freshly sprouted malt; according to the second, only soaking and germination of barley are combined.
To implement the first option, each box is placed in a separate room, thermally insulated, waterproof and equipped with exhaust ventilation.
In Fig. Figure 30 shows an installation for the production of malt with the combination of all processes in one apparatus. The installation consists of a malt-growing box 5 with a screw agitator 4 and equipment for preparing and supplying air, including a fan 1, a steam heater 2 for heating the air when drying malt, and an air conditioner with an irrigation device 3 for air used during soaking and germination. To irrigate grain along the box, nozzles or stationary irrigation devices are installed on the agitator body.
The width of the box, 4 or 7 M, is determined by the size of the turner, and the length is determined by the productivity of the plant. Washing of grain, separation of alloy, and disinfection are carried out in a washing machine in the usual way. After this, the grain is filled with water in the washing machine and
 |
| 4 5 |
| Air |
Rice. 30. Installation for soaking, germination and drying malt in one machine
incubated for 6-8 hours with increased aeration. Then the grain with a moisture content of 20-25% is fed into a malting box, where, using a turner, it is distributed into a layer about 60 cm thick. In the box, the barley is soaked by air-irrigation using long air pauses. Water for irrigating grain is supplied at a temperature of 12-14°C during tedding. The first tedding is carried out 4-6 hours after loading the barley, then after 6-8 hours depending on the quality of the barley.
Periodically, the grain layer is blown for 15 minutes with conditioned air at a temperature of 12-14 "C and a humidity of about 90%. The first blowing is after 2 hours from the start of soaking, the subsequent ones - after 1 hour. The temperature in the grain layer is maintained within 13-15 ° C The soaking time is about 42 hours.
This method of soaking creates favorable conditions for the development of the embryo, so after 26-30 hours from the start of soaking, the grain begins to germinate. When the humidity reaches 43-45%, grain irrigation is stopped. The soaking stage progresses to the germination stage.
During germination, conditioned air at a temperature of 11-18°C and a humidity of about 90% is periodically blown through the grain layer. The temperature in the grain layer is controlled by changing the amount and temperature of air. When the grain dries, it is re-moistened by irrigation.
Frequency of turning: the first, fourth and fifth days of turning - 2 times a day, the second, third days - 3 times a day. The temperature in the grain layer should be 14-16°C on the first day, 16-17°C on the second or third day, 16-18°C on the fourth, 14-6°C on the fifth. Germination duration 5-5.5 days When the indicators of freshly sprouted malt indicate its readiness, drying is carried out in the same apparatus.
The duration of drying light malt depends on the speed of hot air, the height of the malt layer and is 24-36 hours. Hot
Table 11
dry malt is cooled in a box to 40-50°C by blowing air, after which it is unloaded into an intermediate bunker and then fed into a sprouting machine. An approximate drying regime for light malt is given in Table 11;
The method of soaking, germination and drying in one apparatus accelerates the moistening of the grain and the beginning of its germination, intensifies the biochemical processes in the germinating grain, which makes it possible to reduce the duration of malt preparation by 1.5~2 days, reduce the water consumption for soaking by 5 times, reduce the amount equipment used and production areas.
Germination of barley in a mine malthouse with vertical grain flow. Malt germination in a shaft-type pneumatic malthouse is carried out in a continuous manner. The method is based on irrigative soaking of barley and continuous germination in a gas environment with a high CO 2 content. The accumulation of carbon dioxide in the intergranular space begins already after 50 hours from the start of soaking. In this case, the germinated malt successively passes through zones with a high CO 2 content and abundant aeration (CO 2 content in the intergrain space is below 0.5%). Barley enters the locking chamber continuously, where it is irrigated with sprayed water at a temperature of 10-12°C. This method of irrigating barley makes it possible to wash out carbon dioxide from the intergrain space and maintain the same soaking conditions throughout the entire volume of the locking chamber.
During the soaking process, the grain germ develops intensively. Already after 48 hours from the start of soaking, more than 60% of the grains have eyes, the humidity reaches 43%. The entire process of preparing freshly sprouted malt, including soaking, takes place in approximately 176 hours, of which soaking is 48 hours, malting is 120 hours, and drying is 8 hours.
A mine-type malthouse (Fig. 31) consists of a locking apparatus for alkaline processing of barley, a washing apparatus, three chambers for soaking, an apparatus for separating water from grain, two
Soaked and
Spent
drying
/С_^ [ Condensation
Dry malt
Rice. 31. Shakhtnaya malthouse with vertical grain flow
shafts for growing barley (each shaft is divided into five chambers by unloading mechanisms; only one shaft is shown in Fig. 31), malt dryers.
The chambers for soaking and sprouting barley have a rectangular cross-section (in plan) with walls diverging downward. There are holes in the walls, covered with mesh, for airing the grain. At the bottom of each chamber there is an unloading mechanism.
The malthouse works as follows. The cleaned and sorted grain is fed into the locking apparatus 1 by a hydraulic conveyor. In the hydraulic conveyor, the barley is washed from dust and other contaminants, and in the locking apparatus it is treated with a 0.1% NaOH solution at a temperature of 9-10°C for 6 hours. From the locking apparatus, the grain is sent to the washing apparatus 9, where it is washed and freed from light impurities, and then fed into the first chamber 8 to continue soaking. All three locking chambers 8 are located one above the other in a common shaft and are equipped with nozzles for irrigating the grain with water. The duration of grain stay in each chamber is about 16 hours.
Using pump 7, the soaked grain is pumped into apparatus 2, where within 3-4 hours it is freed from surface moisture. Then, using a vibrating conveyor 3, the barley is fed into the shaft 4 from above and, passing successively through all five malting chambers, germinates for 120 hours (24 hours in each chamber) at the following temperatures: in the first and second chambers at 15-16 ° C, in the third - at 16-17°C, in the fourth and fifth - at 17-18°C. The malt is mixed by the mechanism -
mi, transferring it from the upper chambers to the lower ones, and is ventilated continuously. In the middle part of the chambers, where the blowing sieves are located, the malt is ventilated more intensively, and at the top and bottom of the chambers in the intergrain space an increased concentration of carbon dioxide is created (up to 10-12%), which contributes to a more complete dissolution of the grain endosperm.
Freshly sprouted malt from the lower soda-growing chamber is lifted into the malt dryer 6 by a bucket elevator 5.
When working according to this scheme, the duration of malting is reduced, the loss of dry matter through respiration is reduced, and the malt extract reaches 80-81% on an absolutely dry matter basis.
Processing of high-protein barley. High-protein barley is characterized by weak tissue capillarity and, as a result, weak swelling, which causes a slowdown in germination. High-protein barley requires an increased degree of soaking - up to 46-48% (in box malts up to 50%). It is possible to soak with less water (about 30%), but then add it at the beginning of germination. The grain should be thoroughly aerated under water and carbon dioxide removed. The air pause is kept until the grain is dried, i.e. all moisture will not be absorbed from the surface of the grain. Soaking temperature 13°C, germination temperature 15°C, germination duration 5 days.
Few people have ever sprouted grain at home. And even those who decide to try it usually choose wheat, since it is cheap and available. But it is far from the only one on the grain market. But people remember barley only in association with malt and beer. And it’s completely in vain, because a small grain contains a huge amount of vitamins and minerals that our body needs. Today we’ll talk about how to germinate barley. Perhaps for some this will be the first step towards changing their life and eating habits.
We select quality grain
Everything is very simple here. By purchasing grain on the market, you may end up with a spoiled product, grain with mold, or grain treated with special compounds that do not allow it to germinate. The latter technique is used when feeding barley prepared for animal feed. Even if the grain gets damp, it will not sprout and will not spoil. But in our case it doesn’t fit at all.
Any grain must undergo careful inspection and selection. By using low-quality grain, you get a small yield of the required product, which means you waste time. So, there are a few rules to consider:
- Use barley that was harvested no more than 2 months ago.
- It wouldn’t hurt to check it for germination. To do this, you need to soak about 100 beans from different batches. This gives the germination percentage. Practice shows that it is better not to use grain with an indicator of less than 90%.
Soak
It is important to carefully study the question of “how to germinate barley” before you move on to practice. At first glance, the question is not too complicated, but there are pitfalls that can deprive you of a good half of the sprouts.
So, the first secret: you need to first soak the grain in water at room temperature. To do this you need to do the following:
- Pour the grain into a container and fill it with water until it completely covers it.
- We remove floating grains and debris, after which the water must be drained.
- Refill the grain with cool water.
- Disinfection. Since germinating barley is quite troublesome, you need to make sure that the seedlings are not spoiled by mold. The simplest treatment helps make barley more resistant. As an antiseptic, you can use iodine or ordinary potassium permanganate. For 10 liters of water you need to add only 30 drops. The solution must be poured into a container with grain and left for at least 3 hours. This does not affect germination, but allows most grains to produce strong, excellent shoots.
On a note
If you are interested in how to germinate barley, remember: proper and prolonged soaking is the most important secret. It must be kept for at least 48 hours. During this time, you need to change the water every 6-12 hours and remove any residual debris. The water needs to be cold so that the grain does not begin to sprout prematurely. This procedure will create conditions for germination.
Germination procedure
You will need to prepare a wide box or tray. Its size depends on the amount of grain. The layer thickness is no more than 6 cm. The washed wet grain is carefully distributed along the bottom of the tray. Be sure to cover it on top with a cotton cloth. It will not allow the water to evaporate, but will not interfere with ventilation. For this purpose, you can use stretch film in which you need to make cuts. The first method is preferable, as it makes it possible to moisten the grain without removing the covering material and without disturbing the microclimate.
Main indicators
Speaking about how to germinate barley at home, it is necessary to note the importance of two points. The grain will hatch only at the optimal temperature and with sufficient moisture. The germination process should take place at a temperature of about 20 degrees. In this case, it is necessary to mix the grain every day and spray it with water from a spray bottle. Check the moisture content of the covering material and do not allow it to dry out completely.
Basically, that's all you need to know about how to germinate barley at home. Usually, already on day 2-3 you can see the first sprouts. How long should the grain be aged? It depends on the goals you are pursuing.
Eating sprouts
The maximum benefit lies in sprouts whose size does not exceed 5 mm. After the barley grains germinate, they need to be washed in cool water. It's best if you eat them right away. If there are any unused sprouts, place them in the refrigerator to slow their growth. Strongly sprouted seeds are hard and have a bitter taste. Be sure to wash them before eating. Now you know how to germinate barley for food. But there are other ways to use it.
Germination for malt
In order to activate the processes that lie dormant in each grain, a soaking procedure is used. Essentially, it imitates spring when melt water and the sun stimulate the grain to grow. We've talked about how to properly germinate barley for food, but barley is also used to make malt. In this case, the conditions need to be slightly changed.
Temperature and humidity
Low humidity, about 40%, is required for germination to begin. That is, the grains are slightly wetted and remain in this state until the development of the embryo begins. Now we need up to 50%. This can be achieved simply, you just need to increase the frequency of spraying. This is important information for those who are looking for options on how to germinate barley for malt. In this case, it is necessary to control the humidity much more carefully.
Temperature also has a serious influence on physiological processes during germination. Ideally, it should be 14-15 degrees. At lower rates, development will slow down, and at higher rates it will accelerate and occur unevenly. The duration of this process is 6-7 days. If all recommendations are followed, good malt will sprout. Most believe that the warmer it is in the room where the grain is germinating, the faster it will germinate. But in order to get high-quality sprouts, you must adhere to the described rules.
Processes inside the grain
To understand well how to germinate barley grains, you need to imagine how the embryo develops. It first breaks through the fruit and seed coats, and then moves between them and the dorsal colored shell. With artificial germination, the embryo develops only to a certain size. If the temperature is higher, the germ sprouts from the top of the grain, which reduces the quality of the finished malt.
Evaluating the result
At the end of the germination process, malt can be assessed by its external characteristics. And first of all, you can evaluate the smell. The fresh cucumber aroma indicates that everything was done correctly. But the sourish fruity taste allows us to conclude that the germination of the malt was done incorrectly. Most often this is too long soaking and excessive irrigation. Do not forget that for proper growth and development, grains need slight and constant moisture. If the material is overdried, the life in it will cease. At the same time, we should not forget that if moisture is excessive, this is fraught with rotting and mold growth.
The appearance of brown, wilted sprouts indicates that they are severely lacking moisture. Increased fragility of sprouts is the result of unsatisfactory operation of the turner. The sprouts must be turned several times every day.
Main difficulties
When barley germinates during the first four days, its chemical composition. Based on this, it is necessary to control appearance germinated grain and the degree of infection by microorganisms. This can usually be assessed fairly easily by the color of the grain. Bright, green spots, black or red specks are a sign of bacterial damage. That is, you need to process the entire batch of grain, otherwise you will not get sprouts that are suitable for eating. The situation is similar with the batch that was intended for the production of malt.
Subsequent harvesting
Since it is not possible to germinate barley seeds at home too quickly, it is logical to make a larger batch at once. If the sprouts are intended to be eaten, then the leftovers are put in the refrigerator, where they can be stored much longer. And the finished malt is dried. In addition, by changing the drying phases and temperature conditions, you can obtain raw materials that give the drink a unique taste and color. This applies to both kvass and alcoholic beverages.
Instead of a conclusion
Today, a healthy lifestyle is becoming increasingly popular. And without a sufficient amount of vitamins and minerals, it is difficult to imagine a proper diet - the basis of the basics. To do without pharmacy vitamin complexes, you can use sprouted grain. This is a real storehouse of essential microelements. Moreover, any grain has beneficial properties, be it buckwheat, legumes or wheat, oats or other grains. The principle of germination is the same for any of them, so if you master this technology, you can easily provide yourself with fresh sprouts every day. There is evidence that daily consumption of one spoon of fresh sprouts provides the body with a complete set of microelements for the whole day.
The preparation of drinks and dishes using malt, which has beneficial properties, has been known since ancient times. To produce high-quality malt and, accordingly, a good output product, quality grain is necessary.
As part of the article, we will consider the following questions: how to make malt at home, what kind of product it is, how to germinate rye, how to make malt with your own hands and what products are made from it.
Malt is a derivative of artificial sprouted grain, barley and other cereal plants (rye, corn, oats, triticale, wheat). Triticale- a hybrid cereal crop obtained by crossing wheat and rye. Malt is divided into two types: green And dry.
The first type of malt is used fresh, the second - dried using a special technology. When preparing malt, the following conditions must be met: oxygen supply; low lighting. Oxygen promotes the formation of glycosidase, an enzyme that converts starch into glucose. The presence of light has a destructive effect on enzymes. Malt is used in the following industries:
When baking bread, red wheat malt and rye malt are used. The most suitable for beer production are wheat and barley malt. In the production of kvass and alcoholic beverages (whisky, vodka, alcohol, makhsyma), barley, wheat, rye, oats, and corn are used. Rye malt is considered the best for making kvass. For the production of whiskey - barley. The best malt for beer is made from barley and wheat. There are the following main types of product:
There is a division into malt with a short germination period (no more than seventy hours) with very small germinations and a long period. This product is suitable for the production of light barley beer. With a short germination time, barley needs ten days. With long growth - up to 18 days. Rye is used to prepare malt suitable for the production of kvass, beer, and bread.
Rye can be unfermented or fermented. Diafarin or the fermented variety can be made by soaking and sprouting the grain for five days and keeping it in a closed tank without oxygen at a temperature of 70 degrees Celsius. After three days, the grain is ground to flour. The result is red malt with a high content of nitrogen and glucose.
The roasted product is used to prepare strong and dark beer (Stout, Altbier, Porter). Wheat is most suitable for the production of this type. The beer is pleasant, with a stable foam. You can also use barley and rye. The dark product has a delicate roasted aroma and taste due to the presence of high molecular weight compounds (melanoidins) in it. They give dark color beer, bread, fried foods, dried fruits, canned food.
This type is used for brewing dark, semi-dark and light beer. The melanoidin product is used when brewing dark beer. This type of malt gives the drink a reddish color, foam stability, improves quality and taste (no bitterness or acidity compared to similar low-alcohol drinks) due to the high content of melanoidins.
Making malt at home
Homemade barley malt production includes several stages:
Let's look in detail at how to prepare malt at home and how to germinate barley. At the first stage you need to check the grains for germination. To do this, wet the grains, the best option is one hundred pieces, and after a certain time, count how many plants have sprouted.
For example, 95 grains have sprouted - this is good germination and it should be at least 90%. At the second stage it is necessary to remove defective and moldy grains and dirt from the mass. Place the grain in any container, pour water at room temperature. After ten minutes, stir the mixture. And then remove debris and unusable grain from the container from the surface of the water. Pour out the dirty liquid and rinse the grains with clean cold water, removing any remaining debris.
Prepare disinfectant liquid by adding to one bucket of water (ten liters) either two grams of potassium permanganate or 0.6 ml of an alcohol solution of potassium iodide. Add water at room temperature and a disinfectant solution to the washed grains. After two hours, remove the solution and rinse the workpiece with cold water. It is advisable to disinfect grain in order to remove microorganisms pathogenic to humans and mold.
At the third stage, the grain is soaked. This is necessary for saturation with moisture and swelling of the cereal in order to start the process of grain germination, during which alcoholic fermentation begins and chemical transformations occur. At the beginning of growth, the enzyme amylase is formed, which converts starch into carbohydrates (maltose, glucose, sucrose). A certain amount of these substances and oil oxidizes, becoming water and carbonic acid. Proteins are converted into peptones and amino acids. Fermentation occurs during the period of grain germination. This process must be started at a temperature of no more than fifteen degrees, low air humidity and in a dark room.
The grain is poured into a shallow container. The layer can be no more than four centimeters, and water - no more than half the volume of the grain. Place a cotton cloth soaked in water on top. The grain must be stirred periodically (five hours), the fabric must be sprinkled with water, and the room must be ventilated. Then the air temperature rises to seventeen degrees. Periodically (10 hours) the water is drained and fresh water is added. At the end of germination, the sprouts should be no more than six centimeters. The length of the roots is no more than 15 mm. The taste of the grain changes from flour to cucumber, the grain becomes soft. At the fifth stage, the grain must be dried.
Green malt production
For the production of malt (green) drying is done in the oven with a heating temperature of no more than forty degrees. This product is considered light and is used for brewing light types of beer and baking certain types of bread. The red (enzymatically inactive) product from rye grains is prepared in the same way. This product is used for baking wheat and rye bread, for example: Borodino, tea, custard, Karelian-Finnish, amateur. After drying, the malt is ground, separating the roots, and sifted.
There are the following periods for grain germination: oats, barley and wheat - up to ten days; rye and millet - up to six days. Making malt at home is a troublesome and time-consuming process. Let's consider a simple option for preparing your own product, how to germinate barley. After germination for six days, the length of the sprout should be the same as the grain. The workpiece is dried for two days in the oven at a temperature of forty degrees. Then the sprouts and roots are removed so that the drink does not acquire a bitter taste.
To enhance the aroma and add color, the product is dried for five hours at a temperature of seventy degrees, then cooled. Then it warms up again in the same mode. For final ripening, the product needs to be kept for thirty days at room temperature in a dry and dark room.
Useful qualities of malt and composition
The product contains groups of vitamins E, B, a large number of microelements: manganese, selenium, magnesium, fluorine, calcium, copper, sodium, phosphorus, cobalt, molybdenum, iron, zinc, iodine, sulfur; proteins, enzymes, carbohydrates, mineral salts; oligoelements (vanadium, chromium, nickel, cadmium, silicon). The product is useful for the following diseases and conditions:
The use of the product is not allowed for the following diseases:
- increased sensitivity;
- gastritis;
- stomach and duodenal ulcers;
- pancreatitis in chronic form.
Malt is a very healthy product: B vitamins and more, fatty acids, phytohormones, trace elements, minerals, folic acid, amino acids, enzymes. ...Of course, sprouted grain cannot be any different. True, preparing it is not an easy process: it is easier to buy ready-made barley malt. But those who prefer home-made alcohol and home-baked goods are not afraid of difficulties. How to prepare malt is worth talking about separately.
What is barley malt and how do you drink and eat it?
Malt is the result of germination of seeds. It is used to make beer, wine and whiskey, as well as bread. By the way, malt can be made not only from barley or rye, but also from oats, wheat and even corn. However, these types of malt are not beer malts and are only suitable for making wine and whiskey.
This product is needed because when maize, barley or rye sprouts, chemical changes occur in it, leading to diastasis. The latter is needed to dissolve and saccharify starch, as well as to produce maltose, a fermentable sugar. So, malt is a fermented product. In order to obtain malt for beer, the grain is first soaked and only then germinated. Changes begin to occur already during soaking, when the grain swells: diastase and carbonic acid are formed here. During germination, these processes become even more intense. This dissolves starch and produces glucose, sugar and maltose. It is moisture that starts all life processes in rye and barley.
Previously, it was believed that barley malt was only suitable for beer if no leaf appeared on it during germination. In fact, the leaf is needed, but it is only germinated at low temperatures. This must be taken into account before preparing malt at home. Only barley malt is used in beer production. Rye is most often used for baking or added to sweets, soups, main dishes, side dishes, and salads. It is also used in folk medicine, for example, for skin diseases and “female” diseases (for example, erosion). Malt is also used to treat hair: as a mask. But the main use of malt is to produce beer and other drinks. It is because of this, by the way, that beer is called liquid bread.
Barley malt can be dry or green.
How to make malt yourself: theory
First of all, you need to be prepared for the fact that this is a labor-intensive task.
The most important thing is to stop the growth of seeds in time so that they do not use up all their nutrients. To do this, barley malt (and any other) is dried.
When preparing malt for beer, it is important to choose the right grain. It must have a high ability to germinate. For newly harvested barley, it is small - it is better to choose grains harvested a couple of months (or more) ago. In addition, it’s good if all the barley is the same size: it’s easier to work with.
Malt for beer must be prepared with high-quality water. It should not contain heavy metals and chlorine. The best option is spring, filtered, from a well or settled.
Before you make malt at home, you need to check how intensively the grains sprout. Just soak a hundred or two grains, and after a couple of days see how many have sprouted. If 90 out of a hundred sprouts appear, this is normal germination. In other cases, it is better to use barley for other purposes.
Sprouting barley malt: practice
Malt cleaning
First, the malt for beer needs to be disinfected and cleared of debris that can interfere with germination.
To do this, take a bucket or large pan, and fill the cereals with warm water. Water (from 35 degrees to forty) should cover the grains by 5-6 centimeters. Stir after five minutes, remove debris and floating grains. Now pour cold water. We wait another hour. We remove the garbage again and drain the water again. Fill with new water, add iodine or potassium permanganate dissolved in water. For ten liters of water you need a couple of grams of potassium permanganate or three dozen drops of iodine. Drain the water after three hours. Sometimes it happens that after disinfection, barley may not germinate, but on the other hand, if it is not disinfected, mold may appear on the grain, that is, pathogenic microorganisms that destroy malt. So it’s better to decide for yourself whether to disinfect or not.
Fluid and oxygen saturation
The next thing to do with the barley is to soak it, saturating it with liquid and oxygen. It takes one and a half days, that is, 36 hours. All this time, you need to either fill the barley with water for 6 hours, or leave it dry. The water should cover the barley by three centimeters, its temperature should be about 12 degrees. After six hours, drain it along with the garbage, mix the barley and let it breathe for six hours and add water again. So all day and a half. This procedure should take place in the basement or any place where there is coolness and no light.
Malt germination
Let's germinate. One of the main moments of turning barley into barley malt. Here we start the process of breaking down starch and converting it into sugar. Here we will need a baking sheet or tray. Sprinkle the barley evenly onto it (the thickness of the layer is from a couple of centimeters to five). Cover the barley with a cloth (cotton) on top. It will absorb moisture that the grains do not need and release it if the grains need the liquid. The ideal room temperature would be 12-15 degrees. Also, the room should be well ventilated. Stir the barley every 24 hours and sprinkle it with water. It will germinate for about a week, but if the roots have appeared and are tangled so much that they can be unraveled, you can finish germination earlier. Rye germinates in about five days and on the last day it should not be watered. The roots of barley grains should be twice as long as the grain itself, while those of rye grains should be no longer than the grain itself. If the cereal has sprouted, it smells like cucumber and has a sweetish taste. Now we have green malt. This type of malt is used to make whiskey or moonshine, but green malt is stored for a maximum of three days. That is why we immediately move on to drying it.
Removing malt from water
To begin with, remove the remaining water from the tray with sprouted barley. Then it is transferred to a room or any other room where the air temperature is high. In winter, an area of the room near the radiator or stove is ideal for this. In summer, an attic or even a roof will do (if the weather is hot and no rain is expected). The drying process lasts four days. If roots have appeared, but there are still no sprouts, it can still be dried.
There is another option for drying malt: sprouted barley or rye is placed in the oven (temperature about 40 degrees) and dried for 30 hours. It is important to stir the grain every three hours.
Almost finish
The malt for beer is almost ready. If you want light beer or whiskey, dry it in the oven (temperature 80 degrees) and raise the temperature for the first half hour. The initial temperature is 30 degrees, then it is raised every five minutes. If the beer is dark, it is almost roasted: temperature is 105 degrees, drying time is 4 hours.
Separating grains from sprouts
All that remains is to separate the grain from the sprouts and let it stand. To do this, either knead the product with your hands so that all the roots separate, or pack it in a bag and roll it. The malt is then winnowed using a fan or in the wind.
Malt aging
Now it is put into bags and before preparing beer or whiskey we keep it dry and warm for at least a month. From barley, the malt yield is up to 79 percent, from rye - a maximum of 78.
- To grind your malt, use a coffee grinder, meat grinder, or even a grain crusher.
- You can use vinegar or vodka as a disinfectant. The last grains are rinsed and washed in vinegar for a long time. A mouthwash will also work, but you will need to rinse the stye afterwards to remove the smell.
- Barley can also be sprouted in the refrigerator.
- The grain must be clean, that is, without husks.
- If some of the barley is overgrown and some is sour, you can remove the sour and continue to deal with the overgrown.
- Whenever possible, buy the highest quality barley or rye: this determines how they will germinate and what the taste of your beer will be.
- Sometimes beer made with homemade malt turns out to be pale in color. To give your drink a golden color, you can mix two types of malt.
Of course, in industrial conditions, malt is prepared differently and using malthouses. But if you brew the malt at home, you can make the beer completely unique.
Video instructions
People have been consuming barley for a very long time, because it can not only fill the body with useful substances, but also saturate it for quite a long time. for a long time. Sprouted barley is an even healthier food, since it accumulates all the forces and nutrients necessary for germination and further growth.
Beneficial features
Sprouted barley can be considered a dietary supplement that can improve general state health and functioning of all body systems. Barley is very rich in essential protein for humans, which can support the body even in the most difficult conditions.
Sprouted barley grains contain many useful substances, which are necessary for the full functioning of the endocrine system and all organs. Among them you can find:
- proteins necessary for the functioning of the internal secretory system;
- selenium, which is a strong antioxidant;
- B vitamins, which stimulate the nervous system;
- valuable proteins and amino acids;
- minerals necessary for the normal functioning of the endocrine system;
- fiber, which removes toxins and waste from the gastrointestinal tract;
- phosphorus, which takes part in metabolism, normalizes the functioning of the nervous system and heart.
Sprout flour
Sprouting barley allows you to accumulate all the power of the grains for the benefit of the body. This power, all the beneficial properties of the sprouts, are preserved in ground form - when creating talkan flour. This allows you to expand the possibilities of using barley, for example, making bread, pastries, and pancakes from such flour. Porridge is made from it, yeast dough, first and second courses.
A decoction of talkan has a special mucous consistency, which is very useful for people suffering from gastrointestinal diseases and forced to follow a special diet. At the same time, talkan serves as an activator of vitality.
When eating food from ground sprouts, the following effects are observed:
- quick saturation, which allows you to reduce single servings by almost half;
- lack of hunger for a long time. This is explained by the fact that the beneficial components are absorbed by the body almost completely;
- improving metabolism and losing excess weight.
Important! Sprouted barley, talkan and dishes made from them are especially useful for teenagers and people under 50 years of age.
As a result of consuming sprouted barley, you can feel a significant surge of vitality and energy. Therefore, it is recommended to include it in the diet:
- children during periods of active growth;
- athletes and other people facing constant physical activity;
- with metabolic disorders and a tendency to allergies;
- vegetarians, to compensate for the deficiency of essential amino acids;
- for obesity of internal organs (in particular, the liver), as well as gastrointestinal diseases.
Also, sprouts can help in the fight against depression, constant stress, and overwork.
Benefits for beauty and health
A decoction of sprouts can help with a lack of milk during breastfeeding. For men, adding barley to the diet is useful in treating prostatitis. In addition, germinating barley at home allows you to obtain not only a biologically active food supplement, but also effective remedy to preserve beauty and youth.
Barley, both internally and externally, has an extremely beneficial effect on the skin, as it is very rich in antioxidants, which slow down the aging process of the skin, protect it and restore it. Ground sprouts are often included in face masks and scrubs, and the decoction is used for bathing.
Contraindications
If your health condition does not cause any particular concern, consuming barley will not cause any side effects. In this case, the only contraindication will be individual intolerance to this product.
Elderly people over 50 years of age should use sprouted barley with caution, as it can cause digestive problems. This is due to the fact that barley is rich in fiber, and with age, the protective layer of the intestines becomes thinner, so ulcers or erosions may appear. Also during this period of life, the work of the gastrointestinal tract may slow down, fiber accumulates in the intestines, flatulence and colic occur.
Another contraindication to taking barley sprouts is irritable bowel syndrome. In this case, a large amount of plant fiber will neutralize all the benefits of eating barley.
The following diseases and conditions are considered the main contraindications to consuming barley:
- constant abdominal discomfort;
- problems with digestion and stool;
- acute gastric or duodenal ulcer;
- bloating, colic, pancreatitis;
- exacerbation of the manifestations of cholelithiasis.
This is interesting! Most contraindications may be temporary, since a properly selected dose of barley can help cope with them.
Optimal daily norm sprouts and sufficient water can minimize possible side effects from their reception.
How to get barley sprouts
You can also get a natural dietary supplement at home if you first learn how to germinate barley. This is not at all difficult to do, although it will take some time. Barley grains need to be washed in boiled chilled water and then soaked for 2-3 days. At the same time, the water must be changed to fresh every 7 hours.
After this time, the barley grains are placed between layers of wet gauze or cotton cloth, which is then placed in a glass or enamel container.
Important! The layer of grains should not be more than 2-3 cm, otherwise they may sour.
The container with barley is covered with a lid and placed in a dark place at a constant temperature of 18-20 degrees. From time to time, the top layer of the fabric will need to be re-wetted with water, and the grains themselves will need to be ventilated once a day by opening the lid and fabric for 15-20 minutes.
Within 2-3 days the first sprouted grains will appear. The speed will depend on what variety of barley was chosen for germination, as well as the quality of the grains. When the length of the sprouts reaches 1-3 mm, the grains are washed 2-3 times in boiled cool water.
A length of 1-3 mm is optimal for use, since it is at this moment that the maximum concentration of useful substances in it is observed. Sprouts can only be stored for 24 hours.
Germination for malt
Malt is the name given to sprouted grains of barley, wheat, and rye. They are sorted and cleaned of debris, impurities, damaged or underdeveloped grains. Ideally, all grains should be the same size. Then it is soaked for 2-3 days in a glass or enamel container, changing the water every 7-9 hours. At the same time, from time to time the grains are left without water for 2-2.5 hours to activate biochemical processes.
After soaking, the germination process will begin, which will take about a week. Sprouts will appear already on the 2-3rd day, and the required length - one and a half times the length of the grain - will be reached by the end of the week. Ready malt can be stored for no more than 2-3 days; to extend this period, it is dried for 15 hours at a temperature of 45-55 degrees. Properly dried malt will have a light color.
There is another recipe for sprouting barley for malt, which allows you to prepare it for future use. The grains are poured into a bucket, barrel or large pan and filled with water and kept until the covers of the grains begin to peel off. In this case, the water is changed to fresh twice a day, making sure that it is at room temperature.
The grains will swell for 3-5 days, after which they are poured into wooden boxes with low sides. The layer of barley should not be more than 12-15 cm. Boxes with grains are placed in a dark room with a temperature no higher than +15-17 and stirred with a wooden spatula every 5 hours.
After the first seedlings appear, you can increase the thickness of the layer to 25 cm, while the temperature inside it should be no more than 20-25 degrees. When the sprouts reach a size of 1.5 grain lengths, the malt is dried. As a result, it acquires a white-green hue, a sweetish taste and a hoppy aftertaste. When bitten, the grains should crumble, and whole grains should float on the surface of the water.
By including sprouted barley grains in your diet, you can provide your body with many essential substances and energy for vigorous activity. Being natural product, it has almost no contraindications and is very useful for everyone who leads an active lifestyle.
All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!