Malt House

Now we are in a malt house that produces about 160 wagons of the malt for the own beer production yearly then we must buy another 50 wagons.

The barley is soaking during 2 days, accepting water and swelling. Then it is unfold on the floor where is germinating for 4 days.

During the soaking the water must be let out and the barley aerated and during germination the barley must be turned because it needs to cool down and let it inhale. The pile must be picked up and removed on the oven where it must dry for 2 days. The oven has 2 levels, in the lower one is finished drying at the temperature 82°C till 3,5% of the moisture. The finished malt removes the rootlets etc. bloom and the finished malt must stand for other 6 weeks. After that we can cook of it. Why are we malting? The main precept for malting trainees is: „ The beer is produced by fermentation (only sugary substance ferments), the barley includes amyl and we need to lead over non-fermentable amyl to fermentable sugar. By malting is life awaken in a seeds and it starts to create saccharifying enzymes which at the boiling process transforms the amyl to the sugar".

Questions: for one dipping 60 q of the barley, from it will be 50 q of the malt - it last for 2 brews (2*200 hl)
For 1 hl 10° is need c. 15 kg of the malt
250 g of the hop
For 1 hl 12° is need c. 20 kg of the malt
360 g of the hop