The Scottish Ale Brewer And Practical Maltster

Author : William Henry Roberts
Publisher : Theclassics.Us
ISBN 13 : 9781230732619
Total Pages : 54 pages
Book Rating : 4.7/5 (326 download)

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Download or read book The Scottish Ale-Brewer and Practical Maltster; a Comprehensive Digest of the Art of Brewing Ales According to the Scottish System written by William Henry Roberts and published by Theclassics.Us. This book was released on 2013-09 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1847 edition. Excerpt: ... TABLE I. . RESULTS On EXPERInENTS ON INnIn nLES BY nEnNS On PARTInL EVnPORATION. TABLE II. RESULTS On EXPERInENTS ON INnIA ALES BY nEnNS On PARTIAL EVAPORnTION. Malting is the process by which certain of the component parts of barley, and several other kinds of grain, are converted into a species of saccharine matter, through the agency of an artificial or forced vegetation. The maltster's object, in the process of malting, is, to convert as much as possible of the fecula or starch of the barley into saccharum, of which it contains but little; and to reduce the quantity of gluten, of which it contains too great an abundance for the brewer's purpose. To attain this end with profit-- simple as the process may appear--much practical knowledge and experience are required. To proceed exclusively upon theory, in malting, will, in nine cases out of ten, lead to unfavourable results. In fact, to be a good maltster, much experience along with unwearying observation, is absolutely necessary. Previously to entering into the details of the process, it is proper to present a brief view of the nature and quality of the grain, usually employed for malting. BARLEY. Barley is acknowledged by all to be tbe grain best adapted for malting. So universal is this opinion, that barley is cultivated chiefly for this purpose, although, at the same time, much of it is used by the distiller unmalted. Wheat, oats, rye, and other kinds of grain have been occasionally malted; but none of these answer the brewer's purpose so well as barley. In illustration of this fact, I may mention, that being in Essex, in 1835, in which year a large quantity of wheat was malted, I had an opportunity of frequently drinking ale made from it, and it was not, in my opinion, so...