Malting Method

Simple SummaryContent extracted from patent full text and abstract with AI.

This patent describes an improved malting method for producing malt, particularly for beer production. The core inventive idea is to mechanically vibrate the mixture of raw grain (such as barley, wheat, rye, spelt, rice, or corn) and water during at least a part of the steeping process, using frequencies between 50 and 500 Hz (preferably 180–300 Hz). This vibration is applied using devices like shakers or vibrators, resulting in better and faster water absorption, reduced microbial contamination, and lower levels of undesirable metal ions (like iron) in the final malt.

Use CasesContent extracted from patent full text and abstract with AI.

• Industrial beer and whiskey production to improve malt quality
• Production of specialty malts for craft brewing
• Malting of various grains across large-scale malt houses
• Application in brewing facilities that require higher oxidation stability in beverages
• Malting processes aiming to reduce microbial contamination for better shelf life
• Production of malt for use in food additives, flavoring, or health supplements
• Integration into existing malting equipment for process optimization

BenefitsContent extracted from patent full text and abstract with AI.

• Faster and more homogeneous water uptake during steeping, leading to more uniform malt quality
• Significantly reduced microbial and mold contamination on the final malt (up to 50% reduction), lowering spoilage risks
• Decreased levels of pro-oxidative metal ions (especially iron), improving the oxidative and flavor stability of beer and malt-based products
• Improved filterability and lautering properties of malt, thus increasing brewing efficiency and possibly reducing production costs
• Potential for shorter process times, leading to higher throughput and cost savings
• The method can be retrofitted into existing malting systems using standard mechanical vibration equipment
• Beneficial for both traditional and specialty malt production, potentially enhancing product versatility

Technical Classifications (CPCs)

Inventors & Applicants

Patent Abstract

The invention relates to a malting method, in particular in the context of the production of beer, in which raw fruit is steeped in water, wherein the mixture comprising the water and the raw fruit is set vibrating mechanically during at least one time period of the steeping. According to the invention the mixture is set to vibration mechanically during at least the at least one time period of the steeping, wherein the vibration frequency spectrum thereof has at least a frequency between 50 and 500 Hz.