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Often playing second fiddle to hops in the minds of craft beer drinkers, malt is the backbone of beer: “No barley, no beer.” Malt defines the color, flavor, body, and alcohol of beer and has been cultivated for nearly as long as agriculture has existed. In this book, author John Mallett explains why he feels a book on malt is necessary, taking the reader on a brief history of malting from the earliest records of bappir through to the Middle Ages and Early Modern Period. When Mallett touches on the major changes wrought by the Industrial Revolution and beyond, he illustrates how developments in malting technology were intertwined with p

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Book ID Asin: 1938469127
Book Title: Malt: A Practical Guide from Field to Brewhouse (Brewing Elements)
Book Author: John Mallett
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $14.24
Book Format Name: Paperback
Book Format Price: $14.99
Book Format Name: Spiral-bound
Book Format Price: $31.05
Book Price: $14.99
Book Category: Books, Cookbooks, Food & Wine, Baking and unknown
Book Rating: 514 ratings

Malt: A Practical Guide from Field to Brewhouse (Brewing Elements) by John Mallett Book Review

Name: Nicholas C. Phelan
Rating: 5.0 out of 5 stars
Title: Greatstartingpoint
Date: Reviewed in the United States on April 16, 2020
Review: If your just getting into all grain brewing i think this would be a great starting point. Most likely you can find filtered water to use, have a fresh yeast pack available, have a general idea of your desired bitterness, but when choosing malt it can get pretty confusing at first. Reading this book while having some local craft beer, you can usually just ask the bartender at the brewery what malts where used in the beer your drinking. Read up on how those malts are made and what flavors and characteristics those malts are contributing to the beer. This book paired with any good how to brew book will start you off fairly fast. Pretty soon you will be giving up storage space for more fermentation space.

Name: Steve Swartz
Rating: 3.0 out of 5 stars
Title: Interestingbookbutnotaboutbrewing
Date: Reviewed in the United States on April 11, 2015
Review: This is an interesting book, pretty well written, and I enjoyed reading it. I am somewhat disappointed with the book, though, because I brought a false expectation to it. Since it is part of the Brewing Elements Series, published by Brewer Publications, I expected it to be about brewing. Comparing it to the Water book from the same series, there is virtually nothing of relevance to someone who wants to mash malt, or boil and ferment wort. It's fun, and if I wanted to malt grain at home it'd be invaluable, but as a brewing book, it leaves much to be desired.What information it does have leaves me with questions. For instance, on page 112 Mallett writes that the optimal temperature for beta amylase is 131, and the optimal temperature for alpha amylase is 147. That's fascinating, but then if it's true, I'm quite curious why we mash at 145-155. It's those sort of conversations I would have loved to see in this book.

Name: extremecomfort
Rating: 4.0 out of 5 stars
Title: YesyoushouldgetitItsalmostperfectbutnotquite
Date: Reviewed in the United States on January 19, 2015
Review: I spent my last weekend reading and re-reading this book, learning a great deal of information about malts to a significant extent. I have no doubt that this book will stay with me for a very long time as I continue to learn. What all is missing is an Appendix containing an expanded rundown of base malts and specialty malts. Sure, Maris Otter is a thing, but what of the many companies that produce their own version of Maris Otter? I wish more detail was available along these lines. At the very least, now I can look at these maltster websites, download the specsheets for their grains and make better sense of what I'm reading and figure it out for myself.

Name: Abram E. Katz
Rating: 5.0 out of 5 stars
Title: Terrificbrewinginformation
Date: Reviewed in the United States on December 31, 2017
Review: Everything -- everything -- a home brewer needs to know about malted barley, from sources, the malting process, characteristics of a variety of malts, and some technical information about the biochemistry of malting. Good for anyone who brews or is planning on starting. Other volumes in this series cover water, yeast and hops. If you acquire all four you have at your fingertips all the knowledge you need to make good beer.

Name: Fabricio Garcia
Rating: 5.0 out of 5 stars
Title: Whatadeeplessonaboutbarleyandmalting
Date: Reviewed in the United States on February 5, 2022
Review: I was delighted to read the complete book, very well written by John, and going from good overviews to the deep details about barley and malting. Very easy to see the passion of John on this important element of our beers! I learned a lot and recommend all brewers to read it!

Name: sablesurfer
Rating: 2.0 out of 5 stars
Title: OkbutHopsandYeastwerebetter
Date: Reviewed in the United States on March 19, 2015
Review: I am a bit disappointed with this book out of the series. Hops and Yeast were great. Water I have not read. This one is difficult to follow and there is a combination of not enough clarification and then later too many repeats. Had it for a while now and only halfway through. The information is pretty detailed, just the reading is difficult.

Name: P M.
Rating: 5.0 out of 5 stars
Title: Everythingyouwantedtoknowaboutmaltforbrewing
Date: Reviewed in the United States on March 5, 2020
Review: Interesting read - from history of malting to the considerations of malt batch reports on your brew recipes.

Name: Code
Rating: 5.0 out of 5 stars
Title: greatread
Date: Reviewed in the United States on February 18, 2020
Review: great book and very helpful if you are trying to learn as much as you can about how to brew beer.