Malted Barley is barley that has been steeped, germinated, and kilned to prepare it for use in brewing. Malting converts insoluble starch to soluble starch, generates nutrients for yeast development, and reduces complex proteins.
There are two types of barley: Two-rowed and Six-rowed. Six-rowed barley develops six rows of kernels on the seed head. Since the rows of kernels overlap, they twist as they grow. As a result, two-thirds of the kernels are irregularly shaped in appearance because of insufficient space for symmetrical development. The six-rowed barley skin is thicker, and the veins are usually more prominent than two-rowed barley. Six-rowed barley has more protein, less starch, and higher enzyme content than two-rowed barley.
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