Maltings in England - English Heritage

as at Swaffam (fig 29), asphalt, brick pammets,
or tamped chalk. Wood was generally avoided
in this damp environment and features such as
skirting boards were often of slate or corners
were finished with tiles. The number of
germinating floors in any one maltings might
vary from one to six. In pneumatic maltings the
boxes or drums were usually on one floor, the
saladin boxes at Gainsborough being typical (fig
30).
28. Growing floors - note the red tile. Beeston,
Nottinghamshire. [BB017952]
29. Slate growing floor - Cley Road, Swaffham,
Norfolk. [BB95/02228]
30. Saladin boxes - Gainsborough, Lincolnshire.
[AA98/03369]
The time over which the barley is germinated to the point when it was ready to be kilned has
been steadily reduced. In the 16 th century it was usual for the steeped grain to be on the
growing floor for more than three weeks, but by the 18 th century this had shortened to less than
three weeks. By the second half of the 19 th century the growing time had been reduced to 14
days and this growing time continued according
to manuals until at least the 1930s. Today
growing may be as short as four days, although
it is more usually six days. The depth of the
grain on the growing floors can vary from four to
eight inches (10 to 20 cms) depending upon the
weather and other conditions (fig 31). The
temperature on the floor ranged from 56°F
(13°C) to 65°F (15°C) or even 70°F (22°C) with
the higher temperature being reached at the
end of growing.
31. Tucker's Maltings, Newton Abbot, Devon
© ENGLISH HERITAGE MALTINGS IN ENGLAND 15