Temperature of water and its role in steeping.

Filgueira, A.

Abstract
The influence of the temperature of steep water on the quality of malt produced is a vital one to maltsters in those areas where low temperature water is not readily available. This paper, after reviewing some literature on the subject, compares extensive physical and chemical data of malts produced from two Argentinian two row barleys 'Malteria 150' and 'Beka' in controlled experiments using steeping at 15 and 20 degrees C. No significant difference was found.
Keywords: barley cereal germination malting micromalting steeping temperature water