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Malt: A Practical Guide from Field to Brewhouse (Brewing Elements), by John Mallett
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About the Author
John Mallett has managed all beer production for award-winning Bell’s Brewery, Inc. in Kalamazoo, Mich. since 2001, leading many of its brands to near cult status among beer enthusiasts. Throughout his 26-year professional brewing career, Mallett has been recognized for his expertise and leadership in brewery technical education and training. He serves on many boards and technical committees, including the Master Brewers Association of the Americas, Brewers Association, Hop Quality Group, and American Malting Barley Association. He has authored more than 40 brewing technical papers and presentations and, since 1995, is a member of the extended faculty of Siebel Institute of Technology. In 2002, Mallett received the Russell Schehrer Award for Innovation in Craft Brewing.
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Product details
Series: Brewing Elements
Paperback: 300 pages
Publisher: Brewers Publications; 1st edition (December 30, 2014)
Language: English
ISBN-10: 1938469127
ISBN-13: 978-1938469121
Product Dimensions:
6.1 x 0.8 x 8.8 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
106 customer reviews
Amazon Best Sellers Rank:
#45,594 in Books (See Top 100 in Books)
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.
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.
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.
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.
I learned a lot about the history of malt, and how it's processed today, but this book didn't help me become a better home Brewer. I was hoping for more practical information on the different grains, and how they effect my beers. This book needs a part two called using malt!
helpful information, there are other books that go along with this like hops, water, yeast... Working on going through them all for general learning for my own brewing.
More than you ever wanted to know about malt, mostly directed at craft brewers rather than home brewers. It gets pretty dense at times, considering that my organic chemistry knowledge is limited to one year over twenty years ago.
Great addition to any homebrewers collection. Great analysis of different malts and their uses.
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