Malt, Barley, Steeping, Step, Transformation. Equipment
Traditional malting is a batch process that takes place in three discreet process vessels, with grain transfers between the vessels for each process step. There are no continuous processes in traditional malting. The three malting process steps are steeping, germination, and kilning.
This lecture will first cover the purpose of steeping and its role in the malting process, the equipment requirements for steeping, and examples of the two major steeping equipment configurations, with the pros and cons of each configuration. With an understanding of steeping equipment and utility requirements, the steeping process sequence, and the tools that the maltster uses to manage the steeping process are discussed.
Lecture developed by
Joseph D. Hertrich is the retired Group Director, Brewing Raw Materials at Anheuser-Busch, Inc. His responsibilities included the operation of the company’s malt plants, rice mills and hop farms, and the supervision of all facilities that produced and handled brewing raw materials for Anheuser-Busch products worldwide.
Prior to joining Anheuser-Busch, Mr. Hertrich held various positions in brewing with The Stroh Brewery Company, the Pabst Brewing Company, and the Christian Schmidt Brewing Company. In retirement, he continues to consult, teach, write, and speak on his observations over 50 years in the U.S. brewing industry. He is a faculty member at the Siebel World Brewing Academy lecturing in the Advanced Brewing Theory Course. He also lectures at the MBAA Brewing and Malting Science Course and creates podcasts for MBAA Continuing Education.
Mr. Hertrich is a member of MBAA, ASBC, Brewers Association, and the Craft Maltsters Guild. He is also a past member of the American Malting Barley Association and the Canadian Brewing and Malting Barley Research Institute.
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