Kvasny Prum. 1961; 7(12): 272-273 | DOI: 10.18832/kp1961038

Experience with application of shifting heap method for malting at malt plant of the Braník brewery.Peer-reviewed article

A. HRDINA, A. HRDLIČKA

Experience with the shifting heap method, which has been applied experimentally at Braník brewery, indicate, that this technology can be recommended for increasing the output of installations and facilitating works on Sundays. The quality of malt is by no means affected. Steeped, dry, swallen and partly sprouted barley can be mashed-in from shifting heap, where means for adequate ventilation are provided, after 7^1/2 days, since the quality of malt in the final phases of dressing is quite homogenous.
(In Czech, English summary only)

Keywords: maltery, shifting heap, green malt

Published: December 1, 1961