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Date: 03 Aug 2006 03:54:48
From: Adam Preble
Subject: When are germinating grains fully modified?
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I'm malting some wheat right now and wanted to know the magic length of
the agrospires before I can consider it fully modified. While I'm at
it, I am wondering about some standard sizes for under-modified and
over-modified. And while I'm at it further, I was curious what the
guide is for corn and barley.
A lot of agrospires are beginning to show but haven't really started out
on their own. My assumption was that when they reached about a wheat
grain's length outside the grain, then it's ready. Some are there but
most aren't. I think it'll be at that length in 24 hours.
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Date: 03 Aug 2006 05:46:36
From: Steve/Aus
Subject: Re: When are germinating grains fully modified?
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"Adam Preble" <rockobonaparte@hotmail.com > wrote in message
news:cseAg.42986$Cn6.4632@tornado.texas.rr.com...
> I'm malting some wheat right now and wanted to know the magic length of
> the agrospires before I can consider it fully modified. While I'm at it,
> I am wondering about some standard sizes for under-modified and
> over-modified. And while I'm at it further, I was curious what the guide
> is for corn and barley.
>
> A lot of agrospires are beginning to show but haven't really started out
> on their own. My assumption was that when they reached about a wheat
> grain's length outside the grain, then it's ready. Some are there but
> most aren't. I think it'll be at that length in 24 hours.
I've only read bits and pieces on this subject so what I am about say should
not be taken as gospel.
However my understanding is that enzymes form in the acrospire and these
enzymes along with the water uptake, migrate back up into the grain. With
undermodified malt, this process is stopped by kilning before these enzymes
have migrated back to the end of the grain - that is, the end opposite the
rootlets. This results in this end without enzyme being hard as the water
has also not penetrated it to any degree.
So, I am guessing that when the grain is soft all the way to the opposite
end of the rootlets, then the grain is fully modified.
Note, I do not have any experience with this (neither do I intend to) and
could well be wrong here. Others may chime in with accurate knowledge.
Steve W (in Aus)
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