Abstract
Germination of a 30‐g. sample steeped to 42–45% moisture is carried out in a test tube at 62° F. with occasional mixing to avoid matting. Kilning follows in an oven provided with a fan and is in three stages: 24 hr. at 122° F., 8 hr. at 140° F., and 16 hr. at 160° F. Mashing for extract determination is possible, using only a 5‐g. sample of grist. 1957 The Institute of Brewing & Distilling
Cite
CITATION STYLE
APA
Whitmore, E. T., Sparrow, D. H. B., Whitmore, E. T., & Sparrow, D. H. B. (1957). LABORATORY MICRO‐MALTING TECHNIQUE. Journal of the Institute of Brewing, 63(5), 397–398. https://doi.org/10.1002/j.2050-0416.1957.tb06277.x
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