Title: The Steeping of Barley: A Comparison of the Effects of the Use of Hard and Soft Waters (Classic Reprint)
Publisher: Forgotten Books
Publication Date: 2018
Language: English
ISBN 10: 0331324547
ISBN 13: 9780331324549
Binding: HRD
Condition: New
Weight: 278 grams

About this title

Synopsis

Does water hardness really change malt quality? Learn what a careful test reveals.

This study investigates how hard versus soft water influences the steeping of barley, a key step in malt production. It outlines practical methods, precise conditions, and the signs used to judge when barley is ready to germinate. The work also compares results from different water types, including distilled, tap, and artificially prepared waters, and it reports the impact on the substances extracted during steeping and subsequent malting.

How water type affects extraction of substances from barley during steeping
Step-by-step experimental setup, including equipment, temperatures, and timing
Clear indicators used to determine sufficient steeping and malt readiness
Analytical comparisons of steep waters, worts, and malts across multiple trials

Ideal for readers of brewing science, maltsters, and anyone curious about how water chemistry affects the malting process.

"About this title" may belong to another edition of this title.

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