Talk:Malt house

Accuracy of mating process as described in this article
Hello all -

After reading this article about matlings, i.e. malthouses, I was struck by the assertion: "At this stage the grain has been converted to sugar and is left on the floor to dry."

My understaing of the process is that during malting the grain undergoes modification which results in the 'insoluble' starches being converted to 'soluble' form. The germination also produces diastatic enzymes (esp. in the case of barley, and less so in malted wheat and other cereal grains) which can break down the complex, long chain carbohydrates (starches) into simple carbohydrates: sugars. However, this breakdown known in the brewing process as conversion or saccharification does not occur during malting but during mashing, a different process carried out by brewers in the production of wort for making beer or malt beverages such as malta.

Also, the ...is left on the floor to dry is inaccurate. The conditions on the malthouse floor are warm and humid and the grain would continue to grow, spoiling the product. At this stage the malt is transferred to a kiln, or a heated floor, or (depending on the process) some other vessels and dried, toasted, or roasted to halt the growth and impart the desired level of color and flavor to the malted grain.

Does anyone have any comments? I would like to hear of any suggestions before making changes to the article. —Preceding unsigned comment added by Coolsuds (talk • contribs) 22:21, 13 September 2010 (UTC)

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