to malt

listen to the pronunciation of to malt
Englisch - Türkisch
malt yapmak
malt
(isim) malt
{i} çimlendirilmiş arpa, malt
(Tıp) Çimlendirilmiş arpa tohumlarının kurutulmasıyla elde edilen madde (Tedavide sindirimi uyarıcı olarak kullanılır)
çoğunlukla bira yapmak için çimlendirilmiş arpa
arpa veya başka tahıldan malt yapmak
biralık arpa
malt veya malt özü ile terbiye etmek
{f} malt haline gelmek
malt haline gelmek malt liquor malttan mayalanma usulu ile yapılan içki
{f} maltlaştırmak
{f} malt yapmak
malted milk süt tozu ve malt ta
{f} (arpa veya başka tahıldan) malt yapmak
Türkisch - Türkisch
Bira yapmak için çimlendirilip kurutularak hazırlanan arpa
Bira yapmak için çimlendirilip kurutularak hazırlanmış arpa veya başka taneler
Ham yağ ile asfalt arasında, akışmaz mineral katran
Bira yapmak için çimlendirilip kurutularak hazırlanmış arpa
Englisch - Englisch
Sprouted grain (usually barley) used in brewing
Malt liquor, especially malt whisky
To convert a cereal grain into malt by causing it to sprout (by soaking in water) and then halting germination (by drying with hot air) in order to develop enzymes that can break down starches and proteins in the grain
Maltose-rich sugar derived from malted grain
Short for "malted milk shake", a milkshake with malted milk powder added for flavor (see malted milk)
{v} to make or be made into malt
{n} barley steeped in water and dried of a kiln
a milkshake made with malt powder
Barley or other grain, steeped in water and dried in a kiln, thus forcing germination until the saccharine principle has been evolved
Grain, usually barley, that has been allowed to sprout, used chiefly in brewing and distilling An alcoholic beverage, such as beer or ale, brewed from malt
a cereal grain that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
For our purposes, barley that has been allowed to germinate before being roasted The concentrate we use in brewing is made from this malt
The process of soaking grain until it sprouts then drying the germinating grain is referred to as "malting" with the end product known as "malt" This process is highly controlled, enabling the "maltster" to create a multitude of different malts each contributing to color, flavor, body, clarity, aroma, etc to the finished beer
a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer
(1) A name given to a grain - usually barley, sometimes rye - which has undergone a process of artificial growth This is achieved by steeping in cold water and then allowing to germinate Rapid drying arrests the growth The grain will then be rich is a sugar-type chemical compound on which yeast can feed to produce alcohol (2) The simple name given to malt whisky; a whisky made entirely from malted barley, be it single malt or vatted malt Mash
Malted barley, the main ingredient of our beer (besides water)
a cereal grain that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer convert into malt convert grain into malt turn into malt, become malt treat with malt or malt extract; "malt beer
Malt is a substance made from grain that has been soaked in water and then dried in a hot oven. Malt is used in the production of whisky, beer, and other alcoholic drinks. German beer has traditionally been made from just four ingredients -- hops, malt, yeast and water
To become malt; also, to make grain into malt
{i} barley or other grain that has been allowed to sprout in preparation for brewing; alcoholic beverage made from malt
{f} cause grain to become malt by soaking it in water until it sprouts; treat or combine with malt; make an alcoholic drink using malt
treat with malt or malt extract; "malt beer"
Sprouted grain used in brewing
To make into malt; as, to malt barley
convert into malt
A cereal grain, usually barley, that has undergone a period of germination and drying
Germinated barley is called "malt"
A cereal, usually barley, wheat or triticale which is partially germinated under controlled heat and humidity then heat treated to form a powder Malt is also available in liquid form, malt extract Malt is rich in maltose, enzymes and flavour and therefore is an excellent ingredient for bread to aid fermentation, volume and flavour top of page
turn into malt, become malt
It is used in brewing and in the distillation of whisky
A powder made by germinating, drying, and grinding grains Enzymes are added during the process to partially convert the starch to sugar This creates the sweet-tasting malt used in brewing, distilling, yeast-making, and vinegar
A malt is a drink made from malted milk and sometimes other flavourings. Grain product used in beverages and foods. Malt provides a basis for fermentation and adds flavour and nutrients. It is made by steeping grain, usually barley, in water and allowing partial germination to occur. The flavour of beer primarily results from the malt from which it is made. The enzymes produced within the barley seed during germination break down starch into malt sugar, or maltose, which is then fermented by yeast to yield alcohol and carbon dioxide. Whiskey likewise is made with malt
IS A GRAIN (USUALLY BARLEY) WHICH HAS BEEN SPROUTED AND DRIED MALT EXTRACT IS SUGARS AND CARBOHYDRATES WHICH HAVE BEEN OBTAINED FROM MALT IN A "COOKING" PROCESS AND THE REMOVAL OF MOST OR ALL OF THE WATER MALT EXTRACT SYRUP OR DRIED MALT EXTRACT MASH IS THE PROCESS OF MIXING MALT WITH WATER AT VARIOUS TEMPERATURES TO HAVE ENZYME ACTIVITY CONVERT THE CARBOHYDRATE OF THE MALT INTO FERMENTABLE SUGARS
Primary ingredient in beer brewing that is produced by allowing barley, among other grains, to begin germination before it is kilned, or heated in an oven, to stop the process
A grain that is sprouted, dried, and ground into a powder with a mellow, slightly sweet flavor The powder may be used in making beer, vinegar, distilling liquor, and is an additive to many foods
Grain soaked in water to soften it, induce germination, and activate its enzymes The malt is then used in brewing and distilling (See 983)
Grain which has been allowed to sprout, then dried The most common types of malt used in brewing are barley malt, and wheat malt
Relating to, containing, or made with, malt
Barley or other grain which has been soaked with water, allowed to sprout, and then dried Sprouting allows development of the enzymes that bring about starch conversion in the mash
Barley that has been processed for the purpose of converting the insoluble starch to the soluble substances and sugars Three factors determine the quality of malt: 1-its protein content must be as low as possible, 2-its starch content must be as high as possible, 3-its germinative power must be superior
Barley or other grain that has been malted
convert grain into malt
Türkisch - Englisch
malt
wort
to malt
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