Prior to milling it is highly recommended that malt undergo a cleaning process including a magnet to take out iron/metal materials.
All aspects of malt handling in the brewhouse
For transportation of grains like Barley and Malt there are a variety of different systems available. Each of them has advantages and disadvantages and need to be considered carefully according to budget and the task at hand.
Storage of malt on-site:
Malt has a low moisture content of around 3.5% – 5% and is therefore a relatively stable product. Typically regular 2-row malt can last 4 to 6 month (or even longer), darker malts or caramel malts are more sensitive especially as far as aroma thereof is concerned. The shelf life for the latter malts should be less than 3 months between 6 – 8 weeks would be optimal. In general malt needs to be stored dry without the possibility of moisture or water uptake; additional aeration, particular cooling or heating for malt (storage) should not be necessary.
Every brewery should have a plan for what they’d like their malt handling flow to look like. There are many aspects to consider and a perfect solution isn’t always easy to come by. Malt handling and all that it entails is often times underestimated and often problems arise due to lack of proper planning and consideration. It is in the best interest of a brewery to find an optimal solution for their malt handling needs.Read more...
Malt-handling isn’t such a back-breaker when you have a silo and a good delivery systemRead more...