VIEW ARTICLE    DOI: 10.1094/ASBCJ-37-0038

New Method of Malting Designed to Reduce Energy Consumption. J. R. A. Pollock and A. A. Pool, Pollock International Ltd., Ladbroke Close, Woodley, Reading, England RG5 4DX. J. Am. Soc. Brew. Chem. 37:0038, 1979.

Methods of reducing energy consumption in kilning malt by recycling some of the heat have been widely discussed, but we considered malting at lower moisture content as potentially more useful. After many trials, good malt was obtained in normal malting times with moisture content in the 34-35% range, by short steeping, gently rolling the steeped grain, adding gibberellic acid, and keeping air moist in the usual way, followed by kilning. Abraded barley can be treated similarly, but with slightly inferior results. The process provides green malt with 30% less water to be evaporated, reduces water demand and effluent production, increases malt yield, and increases the capacity of a given installation because the small amounts of rootlets present result in reduced expansion during germination. Malt produced by this method has been used to produce normal beer on the full brewery scale.

Keywords: Energy efficiency, Malting, Moisture content, Yield