Description
Malt: A Practical Guide from Field to Brewhouse – the book on malt in brewing
Brewers often call malt the soul of beer. Malt: A Practical Guide from Field to Brewhouse by John Mallett of Bell's Brewery is the fourth book in the Brewing Elements series and explores this key ingredient, used in virtually all beers, in depth. The book gives a thorough overview of malt, with a primary focus on barley, from the field through the malting process.
Contents
- history, agricultural development and the physiology of the barley kernel
- the enzymatic conversion during malting
- the chemistry of malt carbohydrates, sugars, amino acids, proteins and lipids
- Maillard reactions and how caramel colours and flavours develop in the kiln and kettle
- functionality, flavour, fermentability and unfermentables extracted from malt
- malt receiving, conveying, storing, weighing and milling
In a review, Dave Thomas, author of The Craft Maltsters' Handbook, highlights that the book explains malt chemistry in a very readable way and combines fundamental understanding with practical use.
About the book
- Author: John Mallett
- Pages: 336
- Dimensions: 6.1 x 0.8 x 8.8 inches
- Series: Brewing Elements
- Language: English
Frequently asked questions about Malt: A Practical Guide from Field to Brewhouse
Who is the book for?
The book suits homebrewers and breweries who want to understand how malt is made and how the choice and handling of malt affects the beer.
Who wrote the book?
The book is written by John Mallett of Bell's Brewery.
What language is the book in?
The book is in English.
Related
Betaling
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