Steeping is the first step of malting process and takes 1 to 2 days usually. After steeping, the moisture content of the barley is raised from around 12% to 45%.
1.What is the barley steeping?
Firstly, the barley would be classified after selection, then be steeped in the water under certain conditions in order to reach suitable moisture content. This process is called as barley steeping.
2.Why do we need to steep barley?
A.Make the barley absorb proper moisture to meet the request of malting, which is beneficial to produce enzyme and dissolve material.
B.Clean and sterilize the selected malt. It can avoid bringing the impurity to the later malting process.
C.Separate harmful material during steeping, such as malting inhibitor in barley husk, phenols, bitterness material and so on.
3.What is the barley steeping degree?
The barley steeping degree is the ratio between the total weight of absorbed moisture&original moisture and barley weight after steeping. It is expressed by percentage.
4.How to calculate the barley steeping degree?
Barley steeping degree(%)=(Ma-Me)/Max100%
Ma: the malt weight after steeping, g;
Me: the dry malt weight, g.
5.What would influence the barley steeping degree?
A.The barley type, barley size, endosperm character and malting rate etc.
B.Steeping technology, including steeping temperature, time and approach etc. For example, increasing steeping temperature&time and using additive can facilitate barley germinating efficiently.
C.Equipment design, such as the structure of steeping vessel. When the ratio of diameter and height is close to 1:2, steeping vessel has good ventilation and the barley can form large area inside etc, the steeping degree is much higher.
Edited by Vicky
Sales manager in Tiantai Beer Equipment Company
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