Kvasny Prum. 1960; 6(6): 125-127 | DOI: 10.18832/kp1960026

Theoretical consideration on making green malt on cooled malt floors.Peer-reviewed article

M. RŮŽIČKA

The author analyses several methods of making green malt to find out one meeting the requirements of modern large-scale industry. Theoretical considerations indicate, that by using the steeping water for cooling the malt floors the malting season may be extended roughly in the same proportion as by introducing pneumatic methods. It is clear from comparison of the two methods that the cooled floors offer - if the process is going under necessary control - substantial advantages over pneumatic methods.
(In Czech, English summary only)

Keywords: green malt, cooled malt floors, theory

Published: June 1, 1960