MALTING QUALITY TRAITS - Canadian Malting Barley Technical ...

Grist
Husk/hull
Hops
Hygroscopic
Kilning
Lager
Lauter tun
Mash
Modification
Pericarp
Polypeptides
& amino acids
Proteases
Rachilla
Saccharification
Sparge
Scutellum
Steeping
Stout
Street
Testa
Wort
Ground malt.
The outermost protective coating of the kernel, which is a floral envelope formed by lemma and
Palea tightly or loosely adhering on the caryopsis.
The cone of the female plant of a climbing vine of the mulberry family which imparts a bitter flavour
to beer.
Ability to absorb moisture from the air.
Drying of the green malt in a kiln. In malting industry it also refers to the kilning
process.
A beer produced by a bottom-fermentation yeast at a lower temperature than for ale. It is stored in
refrigerated cellars for maturation and clarification.
Vessel used to separate wort from spent grain.
Mixture of grain and water.
Destruction of the cell walls and breakdown of the starch and protein in barley kernel during
the malting process.
One of the outer layers of the barley kernel.
Degradation products of protein.
A family of enzymes that break down protein into polypeptides and amino acid subunits.
A bristle or stalk-like structure that lies within the kernel crease on the ventral side and
attached at the base of the barley kernel.
Degradation of starch to soluble sugars.
Water sprayed on the mash to extract as much sugar as possible.
A shieldlike structure partly enclosing the apical end of the embryo and coleoptile.
It serves as an absorptive organ.
The process of soaking the barley in water to achieve full hydration.
A dark ale with a strong flavour and taste provided by the use of roasted (caramelized) malt as an
adjunct in the brewing process.
Long, rectangular germination beds.
One of the outer layers of the barley kernel, lying between the pericarp and the
aleurone layer.
Unfermented beer.
64 Glossary of Terms