Journal of the Institute of Brewing · 1957 · 38 citations · 0 references
AgricultureFood ScienceFood AnalysisFood EngineeringFood PreservationMalting ScienceMoisture AnalysisMoisture Content AnalysisMoisture DeterminationSeed GerminationSeed TestingExtractGermination CharacterizationMalted Grain ProcessingMashing ConditionsMoisture Effects On Germination
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.