107 route 232 Est, Témiscouata-sur-le-LacQuébec, Canada G0L 1E0418-894-8820 | micromaltsolutions.com

MALTING EQUIPMENT

And Technical Support

Your Project : Malting Your OwnGrains

Before proceeding you need to answer these important questions.

Our goal is to share our know-how with you. We malt with the equipment we have been developing for MaltBroue Inc. for more than 10 years.

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What are your needs ?Acquiring equipment and arranging building and outdoor space, often requires substan-tial investments. Planning according to your needs, is the first step. Each case is different. How many tons of malt per year are you planning on producing ? How are your current facilities (building type, handling and cleaning equipment, silos, warehouse for finished products, etc.). How much automation would you like for your operations. We can help you plan your investments.

Supply of raw materialsAre your supplies of brew-grade grains readily available ? Do you have a grain centre near your location that offers grain cleaning service ?

Do you have enough water and energy ?Malting requires access to a large quantity of drinking water, 3 000 litres per ton of malt produced. Do you have the facilities to treat that amount of waste water ?

Malting requires a lot of energy. You need to generate temperatures of up to 110°C in order to produce the main malts (Pils, Pale, Munich). Which energy is available at your location ? Electricity, 1 phase or 3 phase ? Propane ? Natural gas ? Biomass ? You need about 45kw per ton of grain.

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Malting Procedures

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Steeping (48 hours)

To initiate germination, the grains must be moistened, either by steeping them in water or by wetting them. At this stage, the grains must increase from about 14 % humidity to over 45 %.

The best is steeping the grains in a tank designed for this purpose, but it is possible to do the 3 steps in the same equipment. This helps to limit the initial investment.

Between the grain soaking periods, the tank must allow to ventilate the grain.

Germination (48 to 96 hours)

During the germination period, the grain heats up and the temperature must be controlled.

The grains should be mixed regularly to prevent the rootlets from entangling and causing problems later in the process.

The cold slows down the germination and the heat can trans-form the grain too quickly. Germination should be stopped just before the germ sprouts.

If the germ appears, then we are dealing with a grain that is too processed and unsuitable for brewing. Once this step is completed, we obtain what is called « green malt. »

Note: the process time may vary depending on the type of malt produced.

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The Kilning (24 to 35 hours)

Kilning is a term for drying sprouted barley. It involves drying malt grains to less than 5 % moisture. The temperature and the various temperature levels will have an impact on the malt.

Depending on the equipment, the malt can dry with tempera-tures of up to 190°C (375°F). This allows to produce a variety of malt, from base malt to specialty malt with colours ranging from 2° to 160° Lovibond, using the standard analysis method of the American Society of Brewing Chemist (ASBC) or from 4° to 315° EBC (European Brewery Convention).

The process consists of pushing the ventilation to the maximum in order to extract moisture quickly using as little energy as possible.

Drying temperatures may vary depending on the type of malt you would like to get. The grains are mixed regularly to ensure even drying. Wetting is obviously cut off at this stage but the heating is at its peak.

The finished product remains a whole grain, the transformation of which is not always visible to the naked eye except for the colour.

Our AchievementsMaltBroue Inc.Témiscouata-sur-le-Lac, QCDrum System1 ton - 20082 tons - 2013

Malterie Caux-LaflammeSt-Narcisse-de-Beaurivage, QCSaladin System5 tons -2016

Island Malting HouseNew Glasgow, IPECylindrical kilning system3 tons - 2018

Distillerie Fils du RoyPetit-Paquetville, NBCurrently being InstalledAll-in-One Cylindrical System

Malting System and related equipment

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Malting systemThe malting system can per-form all 3 stages (steeping, germination, kilning) all in the same vessel, which helps to limit initial investments.

• 1 ton • 3 tons• 5 tons • 10 tons

LaboratoryIt is recommended to have your products tested by an accredited external laboratory. However a moisture scale is absolutely necessary on site.

A friability tester is also an investment to be considered to reduce analysis time.

Cleaning equipmentA system for cleaning the bar-ley to remove the maximum amount of impurities (foreign grains, rocks). Note that this step can also be done at a local grain centre.

Vacuum and pressure washer for washing tanks after use.

A dust remover can also be considered depending on the building used as well as equipment to separate root-lets from malt.

Steeping tankTo double production by minimizing investment, the steeping stage can be done in an adjacent tank with this function.

Pouring equipment must be provided for this purpose.

HandlingA grain screw with a funnel at the entrance and a reversible engine to load and unload the tanks for equipment of 1 to 2 tons. For larger tanks, loading and unloading is done by suction.

StorageA perforated-bottom storage silo with a fan is necessary to maintain the germination power of barley and avoid insect or other infestations.

A heated warehouse and plas-tic lining bags for the finished product.

Technical Specifications of Equipment

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Malting Tank• The Inside of the tank and all elements in direct contact with the grains and water are made of 304 stainless steel.

• The tank is insulated with an anti-mould mineral wool.

• The exterior coating is made of galvanized steel.

• The top of the tank is covered by a non insulated stainless steel wall to push moist air to the air ducts.

• The structure of the tank can accommodate a steeping tank on top for future needs.

• Bridge and access ladder.

The ventilation system includes a centrifugal fan, a butter-fly valve flow, an axial fan, an aluminum heat exchanger and all galvanized steel ventilation ducts that lead to the interior of the building. The strength of this system depends on the capability of the malting equipment.

• The rotating system(mixing screws) is controlled by a drive and a crane system. The speed of movement can be controlled.

• Heat from the heating system (at the customer’s expense) will be controlled by the automaton.

• Automation and control are carried out by an Internet- connected automaton.

• The system is equipped with sensors to control temperature, air flow, static pressure and air humidity.

Emergency stops suitable for the selected equipment are installed in different locations.

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Ventilation

Automation

Safety

Installation, training and 1-year warranty included

107 route 232 Est, Témiscouata-sur-le-LacQuébec, Canada G0L 1E0

Dany BastilleMechanical engineer and maltster418-894-8820 dany.bastille@micromaltsolutions.com

Quality and Research & Development

Contact

Our partners :Hartwick College Center for Craft Food and Beverage, New York

Pre-commercial centre for bioprocess technologies of the New Brunswick Community College

Member of :Craft Master Guild Association des microbrasseries du Québec