FST 3 Chapter Notes - Chapter all: Hordeum, Germination, Lambic
Document Summary
German beer is only made from four materials: malted barley, hops, yeast, and water. After the malt is modified, the water entered the barley grain through the micropyle. It then activates the starch-degrading enzyme in the aleurone and prepare the barley to produce starch which is the fundamental material in brewing and fermenting process. Modification: water enters the grain from the micropyle and activates the production and function of starch-degrading enzyme. Steeping: increase the water content of barley by soaking it. The aim of it is to achieve a homogenous distribution of water across the entire bed of grain and activate the following sprouting process. Germination: the barley shoots after water was applied. It is best when the shoot is 2/3 of the entire grain length, when the endosperm is readily squeezed out after rubbing the grain. Suppressing the growth: potassium bromates (banned in us) Kilning: the process of water removal from the steeped barley.
