Malted Homebrewing Grains - Barley, Oats, Wheat, Rice, Corn & More!
Malt is one of the core ingredients in making beer. You cannot even start making beer without it, as you don't have a starch source to commence the fermentation process. By definition, malt is a product left over after a cereal grain has undergone different air drying procedures, sprouting, and heating. You can use any cereal grains as a malt source, including wheat, rice, oats, and rye. But the most popular source is barley.
Heating the grain is a vital process in malting as it halts the grain's growth, thus keeping the starch content at its highest potential while still allowing the natural enzyme called diastase to convert the starch into sugar. Diastase is responsible for providing malt with its flavouring. (more info below)
Heating the grain is a vital process in malting as it halts the grain's growth, thus keeping the starch content at its highest potential while still allowing the natural enzyme called diastase to convert the starch into sugar. Diastase is responsible for providing malt with its flavouring. (more info below)
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