The malting process is crucial for brewers because it contributes to the output, taste, and quality of the beer. The malted grains provide fermentable sugars, which are crucial for the fermentation process that converts those sugars into alcohol. During the malting process, enzymes are activated which aid the conversion of starches into fermentable sugars for the yeast to consume. Different malts can be chosen based on their friability, filtration, clarity, and viscosity.

Friability refers to the ease with which the malted grain can be crushed, and this can affect the extraction rate of fermentable sugars. High friability malt is often used in breweries where the grain is milled on-site, while low friability malt is more suitable when the grain is pre-milled.

Filtration is important for removing unwanted particles from the wort during the brewing process. Malt with high filtration can help achieve a clearer beer, while malt with lower filtration might result in a cloudier beer.

Clarity is important for the aesthetics of the beer and can be influenced by the malt choices made by the brewer. Some malts will naturally produce a clearer beer than others.

Viscosity refers to the thickness of the wort and can affect the mouthfeel of the beer. Some malts, such as flaked barley, can increase the viscosity of the wort resulting in a fuller mouthfeel in the final product.

Therefore, choosing the right malt requires consideration of many factors that will affect the final product. Brewers should consider their desired output, taste, filtration, clarity, and viscosity when choosing malts for their brewing process, ensuring that they select the appropriate malt for producing their desired style of beer.

We can help you choose the right malt and cereals for your needs, please contact us, and we will be happy to work with you to improve your process.