The message <g54i0e$9mu$1@[EMAIL PROTECTED]
>
from Dan Smithers <dan@[EMAIL PROTECTED]
> contains these words:
> The usual technique with starch is to use an enzyme to break it down
> into sugars before fermentation. It's called brewing and is what is done
> for beer.
It is true that enzymes effect the change from starch to sugar, but this
is naturally present in the grain and not introduced for the purpose.
Barley for beer is 'malted' - that is, it is damped and kept in a warm
place, where it sprouts. It is turned continually to allow air to get to
the grains. as the grains sprout, the starch is converted to sugar
(maltose).
When the shoots reach an average of about ¼", the grains are dried in
coolish ovens, crushed and are then ready for fermenting in a wort.
Different flavours are obtained by heating the malt more - crystal malt
is almost transparent and used in the brewing of darker beers and ales
such as mild ale and ruby mild, and reddish, then there is dark malt,
and black malt.
Dark malt contains some sugars and black malt none, and they are used
almost exclusively for flavouring dark beers or ales.
--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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