A Practical Guide From Field to BrewhouseBook - 2014
Brewers call malt the soul of beer. This guide follows the intricacies of malt from the field to the mashing process. It includes detailed discussions of enzymes, specialty malts, quality, analysis and malt selection. Storage, handling, malt bill formulation and mash chemistry--critical to every brewer--round out this book written for any level brewer wishing to learn more about the role of malt as the backbone of beer.
Publisher: Boulder, Colorado : Brewers Publications, a division of the Brewers Association, 
Copyright Date: �2014
Branch Call Number: 641.873 M296
Characteristics: xxvi, 297 pages : illustrations ; 23 cm.
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