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hours elsewhere. The grain had to be kept covered with water for 48 hours, excepting one hour for changing the water. Grain could only be put in the cistern between 8am and 2pm, and taken out between 7am and 4pm. It had to remain in the couch frame for at least 26 hours. Once thrown out of the cistern, it could not be sprinkled for 12 days. A survey book or ledger had to be kept to record the process and the gauging of the grain in the cistern, the couch, and on the floor. The volume of the grain was carefully measured, based upon the mean width, length and height, and calculated by
425:
370:
352:. The temperature was also controlled by ventilation. A day or two after the grain was turned out on to the floor, an agreeable smell was given off, and roots soon began to appear. A day or so later the future stem began to swell, and the kernel became friable and sweet-tasting. As the germination proceeded the grain was spread thinner on the floor. The process was halted before the stem burst the husk. At this stage much of the starch in the grain had been converted to
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There were also numerous regulations in place regarding the malting process. The cistern and the couch-frame had to be constructed in a particular manner, to permit the excise officer to gauge the grain. The maltster had to give notice before wetting any grain; 24 hours in the city or market-town, 48
444:
During the nineteenth century many small breweries disappeared. Improved techniques allowed larger breweries and specialist maltsters to build their own maltings and operate year-round. These were often housed in multi-storey buildings. It was also more efficient to transport malt than barley to the
384:
The
Saladin system of mechanical and pneumatic malting was designed for a high performance process. The inventor Charles Saladin was a French engineer. The barley is soaked for an hour to remove swimming barley. This is followed by two hours of soaking to remove attached particles and dust. The next
328:
The grain was first soaked in a steeping pit or cistern for a day or more. This was constructed of brick or stone, and was sometimes lined with lead. It was rectangular and no more than 40 inches (100 cm) deep. Soon after being covered with water, the grain began to swell and increase its bulk
502:
maltings (not a listed building) in
Norfolk has been producing malt on traditional malting floors for two centuries. The oldest remaining building was built in the 1890s and has three working floors where a staff of three make about 3,000 tonnes of malt per year. In 2004, modern plant on the site
448:
Towards the end of the nineteenth century, pneumatic malting was introduced, in which the barley is aerated and the temperature carefully controlled, accelerating the germination. Large malting floors were no longer necessary, but power consumption was high, so floor malting held on well into the
360:
The grain was then moved into the kiln, 4–6 inches (10–15 cm), for between two and four days, depending on whether a light or dark malt was required. A slow fire was used to start, and then gradually raised to suit the purpose of the malt and the desired colour. The barley was then sieved to
332:
The cistern was then drained and the grain transferred to another vessel called a couch, either a permanent construction, or temporarily formed with wooden boards. Here it was piled 12–16 inches (30–41 cm) deep, and began to generate heat and start to germinate. It spent a day or two here,
347:
It was then spread out on the growing floor, the depth dictated by the temperature, but sufficiently deep to encourage vegetation. It was turned at intervals to achieve even growth and over the next fourteen days or so it is turned and moved towards the
440:
style. The germination of barley is hindered by high temperatures, so many malt houses only operated in the winter. This provided employment for agricultural workers whose labour was not much in demand during the winter months.
356:
and the grain was left on the floor to dry. The art of malting depends on the proper regulation of these changes in the grain. Maltsters varied in their manner of working, and adapted to changes in climatic conditions.
435:
Many villages had a malt house in the eighteenth century, supplying the needs of local publicans, estates and home brewers. Malt houses are typically long, low buildings, no more than two storeys high, in a
1061:
310:
and in certain foods. The traditional malt house was largely phased out during the twentieth century in favour of more mechanised production. Many malt houses have been converted to other uses, such as
476:. House with attached granary, and underground maltkiln and cellars. Late 17th-century. Under the house, a stone barrel vaulted cellar, with inserted floor, 19th-century, forming a maltkiln.
590:. The duty to be charged was based upon the largest gauge of either the cistern, couch or floor after a multiplying factor of 1.6 was applied to the larger of the cistern or couch gauges.
977:
101:
730:
631:
Commissioners of
Inquiry into the excise establishment, and into the management and collection of the excise revenue throughout the United Kingdom. Malt
483:. Early-mid 17th-century. Attached kiln house. The malt house is a single vessel with heavy beams and chamfered purlins supporting a lime-ash floor.
710:
385:
step is a prewashing by water circulation for 30 minutes followed by washing with fresh water and removing the overfall. A dry soak with CO
554:
in 1697 and had risen to 2s. 7d. in 1834. In 1789 the malt tax raised £ million, 11.5% of all taxes. In 1802 the malt duty rose from 1s. 4
634:
987:
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brewery, so many large breweries set up their own maltings near railways in the barley growing districts of eastern
England.
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exhaustion during 4 hours follows. Several dry and wet soaking steps are to follow. The last step is the transfer to the
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by soaking it in water, allowing it to sprout and then drying it to stop further growth. The malt is used in brewing
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31:
602:– another type of building used in beer manufacture for drying hops, which is topped by a similar cowl structure
527:
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204:
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469:, Gloucestershire. Formerly a farmhouse, now an inn, 1872, with a 19th-century malthouse along one wing.
405:
is vertical. Due to high capital costs this process is used only in industrial maltings for beer malt.
186:
369:
473:
424:
1148:
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534:, disused since 1959. Constructed between 1901 and 1907 to Herbert A. Couchman's design for the
524:, Shropshire, was converted to maltings in 1898. Grade I listed for its innovative construction.
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of 1793–1815. In 1865 the total revenue was reported to be six million sterling a year.
211:
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While in the traditional malt houses the product flow is horizontal, the flow in the
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twentieth century. Only a handful of traditional malting floors are still in use.
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510:, Norfolk, was converted into flats after production moved to Great Ryburgh.
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The malt tax was introduced in
Britain in 1697, and was repealed in 1880.
496:, Devon, built 1900; Grade II listed. Open to the public for guided tours.
531:
275:
17:
507:
489:
Maltings in
Wiltshire, 18th-century, rebuilt 1879. Group tours offered.
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remove the shoots and stored for a few months to develop flavour.
335:
269:
538:, the maltings are the largest complex of their kind in England.
349:
303:
299:
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form an industrial complex in the
Lincolnshire market town of
147:
84:
43:
978:"Dereham Maltings (Crisp Malting Group) Norwich Road DEREHAM"
1092:. Continuum International Publishing Group. p. 24.
1141:
Nesbit, Anthony; Little, W. (1822). "IV Malt
Gauging".
109:
574:
d. in 1804, driven upwards by the need to finance the
420:, photographed in 1975; it dates from the 19th century
333:
according to the season and the maltster's practice.
1037:"Former maltings of Bass Industrial Estate (1062154)"
178:. Unsourced material may be challenged and removed.
27:Building where cereal grain is converted into malt
1147:. Longman, Brown, Green & Longmans. pp.
37:"Malthouse" redirects here. For other uses, see
30:"Maltings" redirects here. For other uses, see
771:"Ye Old Corner Cupboard, Winchcombe (1091517)"
98:The examples and perspective in this article
8:
506:Dereham Maltings (1881, Grade II listed) in
431:, photographed in 2007 before damage by fire
78:Learn how and when to remove these messages
625:
623:
621:
619:
617:
615:
1114:"How they Tax Common Luxuries in England"
256:Learn how and when to remove this message
238:Learn how and when to remove this message
136:Learn how and when to remove this message
315:, England, which is now a concert hall.
1090:The British Malting Industry Since 1830
611:
550:The rate for malted barley was 6d. per
724:
722:
681:
679:
677:
564:d. a bushel to 2s. 5d., then to 4s. 5
7:
729:Pollitt, Michael (24 January 2004).
693:Industry in the Landscape: 1700–1900
646:
644:
176:adding citations to reliable sources
461:buildings, unless otherwise noted.
403:Steep, Germinate and Kilning Vessel
397:Steep, germinate and kilning vessel
1041:National Heritage List for England
1015:National Heritage List for England
1011:"Ditherington Flax Mill (1270576)"
957:National Heritage List for England
906:National Heritage List for England
855:National Heritage List for England
851:"Pound Street Malthouse (1036240)"
829:National Heritage List for England
825:"Great Cliff Malt house (1135604)"
803:National Heritage List for England
776:National Heritage List for England
731:"Norfolk's maltsters to the world"
25:
799:"The malt house, Alton (1037891)"
59:This article has multiple issues.
152:
89:
48:
1144:A treatise on practical gauging
635:His Majesty's Stationery Office
163:needs additional citations for
67:or discuss these issues on the
1:
503:produced some 112,000 tonnes.
902:"Tuckers Maltings (1256785)"
689:; Neaverson, Peter (1994).
112:, discuss the issue on the
1216:
479:Great Cliff Malt House in
465:Ye Old Corner Cupboard in
39:Malthouse (disambiguation)
36:
29:
1088:Clark, Christine (1998).
32:Maltings (disambiguation)
953:"The Maltings (1342708)"
342:Highland Park Distillery
1195:Vernacular architecture
1165:Patrick, Amber (2004).
876:"Tours of the Maltings"
274:A malt house (1880) in
1190:Agricultural buildings
983:Norfolk County Council
658:. 2014. Archived from
637:. 1835. pp. 1–69.
514:Ditherington Flax Mill
481:Chevet, West Yorkshire
457:All the following are
432:
421:
381:
344:
294:, is a building where
279:
656:Great Dunmow Maltings
427:
416:
409:In the United Kingdom
372:
339:
273:
586:, pen and paper, or
492:Tuckers Maltings in
474:Alton, Staffordshire
329:by 25 percent.
172:improve this article
118:create a new article
110:improve this article
100:may not represent a
1168:Maltings In England
1067:The History Channel
880:Warminster Maltings
340:A malting floor at
1122:. 26 February 1865
1119:The New York Times
1035:Historic England.
1009:Historic England.
951:Historic England.
927:"Tuckers Maltings"
900:Historic England.
849:Historic England.
823:Historic England.
797:Historic England.
662:on 24 January 2016
652:"How Malt is Made"
472:The Malt House in
433:
422:
382:
345:
319:Production process
298:is converted into
280:
712:978-0-415-11206-2
584:mental arithmetic
453:Notable buildings
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120:, as appropriate.
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16:(Redirected from
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429:Langley Maltings
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102:worldwide view
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1071:. Retrieved
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992:. Retrieved
988:the original
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742:the original
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660:the original
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536:Bass brewery
494:Newton Abbot
456:
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379:Sangerhausen
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296:cereal grain
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187:"Malt house"
182:
170:Please help
165:verification
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68:
62:
61:Please help
58:
701:. pp.
576:French Wars
516:, a former
391:saladin box
375:Saladin box
1184:Categories
1062:"Malt Tax"
1046:25 October
1020:25 October
962:25 October
911:25 October
885:25 October
860:25 October
633:. London:
607:References
600:Oast house
588:slide rule
522:Shrewsbury
487:Warminster
467:Winchcombe
438:vernacular
373:Filling a
284:malt house
228:April 2015
198:newspapers
64:improve it
699:Routledge
518:flax mill
288:malt barn
278:, Belgium
126:June 2013
114:talk page
70:talk page
994:22 April
936:24 April
666:24 April
594:See also
543:Malt tax
532:Sleaford
292:maltings
276:Lessines
108:You may
18:Maltings
1126:8 March
1073:8 March
931:Torquay
834:9 March
808:9 March
782:9 March
751:9 March
569:⁄
559:⁄
508:Dereham
354:maltose
212:scholar
1096:
709:
552:bushel
308:whisky
214:
207:
200:
193:
185:
1151:–448.
745:(PDF)
734:(PDF)
705:–36.
290:, or
219:JSTOR
205:books
116:, or
1200:Malt
1128:2009
1094:ISBN
1075:2009
1048:2020
1022:2020
996:2009
964:2020
938:2015
913:2020
887:2020
862:2020
836:2009
810:2009
784:2009
753:2009
707:ISBN
668:2015
350:kiln
304:beer
300:malt
191:news
1149:428
520:in
174:by
1186::
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643:^
614:^
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286:,
282:A
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