-----------+-- ----+--------+-------+-----+---------+------ A | B | C | D | E | F | G -----------+-------+--------+-------+------+--------+------ Wheat }| 65.99 | 18.03 | 7.63 | 2.16 | 3.50 | 2.69 (average }| | | | | | of five }| | | | | | varieties)}| | | | | | Rye | 65.65 | 13.50 | 12.00 | 2.15 | 4.10 | 2.60 Barley | 65.43 | 13.96 | 10.00 | 2.76 4.75 | 3.10 Oats | 60.59 | 14.39 | 9.25 | 5.50 7.06 | 3.25 Indian Corn| 67.55 | 12.50 | 4.00 | 8.80 | 5.90 | 1.25 Rice | 89.15 | 7.05 | 1.00 | 0.80 | 1.10 | 0.90 -----------+-------+--------+-------+------+--------+------ Inasmuch as barley germinates very readily, and develops a larger proportion of diastase than any other grain, except wheat, it is generally used as a producer of diastase. Barley germinated according to proper methods is called malt, and its preparation is fully described in Chapter VI. There are many methods of preparing grain for fermentation, but all use at least two of the following operations:--grinding, gelatinizing, steeping, or steaming, mashing saccharifying. =Grinding.= Where cookers or the Henze steamers are not used every form of grain should be crushed or ground into a coarse flour. This is in order that the starchy interior may be easily acted on by the diastase. If the grain is not to be mixed with malt later it must be ground more finely so that it may be thoroughly penetrated by the water. The grains should not be ground except as required, as ground grain is liable to heating and consequent loss of fermentability, and is also liable to become musty, in which condition it loses much of its fermentability. =Steeping.= This operation is best carried on in vats or tanks of iron or cement, for the reason that wood absorbs impurities, which are communicated to the grain, thus lessening its germinative power. Wooden vats should be thoroughly scrubbed after use, and be kept continually whitewashed. The steeping tub should hold about two-thirds more than the amount of ground grain to be steeped. Steeping is affected by pouring on to the crushed grain hot and cold water in such quantity that after 10 minutes or so of brewing the mixture will have a temperature of 75∞ to 95∞ F. This warmth makes the water more penetrating. The water should not be poured in all at once, but a little at a time, until the grain is covered to a depth of three or four inches. Care should be taken not to let the temperature get too high, not above 95∞ F., as a temperature above that point kills the germinating power.