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The malting process converts raw grain into malt. The malt is mainly used for brewing or whiskey making, but can also be used to make malt vinegar or malt extract. Various grains are malted, the most common grains used are barley, sorghum, wheat and rye. There are a number of different types of equipment that can be used to produce the malt. A traditional floor maltings germinates the grains in a thin layer on a solid floor, and the grain is manually raked and turned to keep the grains loose and aerated. In a modern maltings the process is more automated and the grain is germinated on a floor that is slotted to allow a draught of air to be forced through the grain bed. Large mechanical turners keep the much thicker bed loose with higher productivity and better energy efficiencies. == Barley intake == The grain is received at the maltings from the farmer. It is taken in from the field and cleaned (dressed) and dried if necessary to ensure the grain remains in the best condition to produce good malt. The barley is tested to check for suitability for malting and to prevent dead or unfit barley from entering the process. Some of the typical quality checks include: * Grain moisture, * Nitrogen content (Total Nitrogen) * % foreign matter * Absence of fungal growth and metabolites * Germinative capacity and germinative energy * Water sensitivity 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Malting process」の詳細全文を読む スポンサード リンク
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