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Specialty Malt – Yingtai Drum Roaster | Craft Beer & Brewing

Views:64     Author:Sophie Cui     Publish Time: 2020-06-08      Origin:sophie-maltingsystem@hotmail.com

Specialty Malt – Yingtai Drum Roaster | Craft Beer & Brewing


With the craft beer rapid development, craft malt is becoming more and more popular. As we know, from barley to malt needs undergoes Steeping, Germination, Kilning. Roasting is the next step after Kilning which will endow your beer a beautiful color ,rich flavors and exciting aromas! That’s why it is so popular in the world of brewing.


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Roasted Malts, a general category of specialty malts that have been roasted at high temperatures in a malt roaster and traditionally includes biscuit, caramel (or crystal), brown, chocolate, and black (also called black patent) malts. When you roast a malted grain, it undergoes a series of chemical changes  known as the Maillard Reaction (the result of the reaction of amino acids and sugars at high temperature). The Maillard Reaction also produces compounds known as melanoidins, which add dark colors and toasty flavors to your brew. Melanoidins also improve shelf stability and reduce oxidation in your beer, helping to protect flavor.

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Malt roasters are also used to produce roasted malt. Yingtai Malt Roasting System is state-of-the-art and is specifically designed for the Maltsters, Brewers, Distillers, Bakers, Farmers, and Millers. The exact colors and flavors produced by roasting are dictated by three factors: grain moisture, roasting temperature, and roasting time.

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Here are some features of this system:

a.     The chroma range: 100-1200EBC

b.     With spray water function;

c.      Italian Riello burner, Siemens PLC and HMI; 

d.     The key components are made of heat-resistant materials;

e.     With Air-Return function, high-temperature gas can be used for the second time; 

f.      For the heating medium, you can use Diesel, natural gas, liquefied petroleum gas;

g.     The entire production using computer control, may at any time modify the process parameters. Recipes can also be input, stored and printed.

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Here are our models:

Type

GHB200

GHB500

GHB1000

Size (Kg/batch)

200

500

1000

Note 1

It   will need about 2.5 to 4 hours to   produce one batch of caramel malt.

Note 2

It   will need about 5 to 7 hours to   produce one batch of crystal malt.

You can add the number of roaster in order to produce different flavors of special malt using different roasters system at the same time.

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