Maltdelar

Maltdelar is a term that refers to the process of dividing malted barley for brewing or distilling purposes. This division is crucial for efficiently extracting sugars during the mashing process. Historically, maltdelar was often done manually, but modern breweries and distilleries utilize specialized machinery to achieve precise and consistent results. The degree of maltdelar can significantly impact the efficiency of the mash and the final characteristics of the beverage.

The process typically involves crushing the malted barley grains, but not reducing them to a fine flour. The goal is to break open the husks while leaving them largely intact. This creates a surface area that allows water to penetrate and enzymes to access the starches within the grain, which are then converted into fermentable sugars. The ideal crush size is a balance; too fine a crush can lead to a stuck mash where water cannot drain properly, while too coarse a crush results in inefficient sugar extraction. Different types of malts may also require slight variations in the maltdelar process. The resulting grist, the mixture of crushed malt and husks, is then used in the mash tun.