Malting
It is at this point that peat may be introduced, the phenolic content created is due to how much peat is used in the drying process. The remains of the stalks and rootlets are removed in the dressing machine and the barley is then passed through a mill and the coarsley ground residue is now known as grist. |
Barley is germinated to convert starches to simple sugars by soaking in water for 2-3 days. It is then drained and spread out on the malting floor and turned at frequent intervals to keep at a constant temperature. After approximatley 7 days the barleys new green shoots have reached the required length to indecate that the optimum amount of starch has been converted to sugar and the barley is then transfered to a kiln, identifiable by its distinct pagoda-shaped chimneys, for drying.