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Answer for the clue "Brewing grain ", 4 letters:
malt

Alternative clues for the word malt

Usage examples of malt.

Because in the bags, tins, and bottle, malt and sugar, ginger, anise, and salt of hartshorn, honey and beer, pepper and mutton suet are always in readiness.

Formerly these berries were added to the malt in grinding, so that the spirit obtained therefrom was flavoured with the berries from the first, and surpassed all that could be made by any other method.

The malt, in this method of brewing, is ground quite fine, and although an ordinary mash-tun may be used for mashing, the separation of the clear wort from the solid matter takes place in the filter press, which retains the very finest particles with ease.

The very low initial heat, and the employment of relatively large quantities of readily transformable malt adjuncts, enable the American brewer to make use of a class of malt which would be considered quite unfit for brewing in an English brewery.

In order still more to reduce the high price of corn, and to prevent any supply of provisions from being sent to our enemies in America, a third bill was brought in, prohibiting, for a time therein limited, the exportation of corn, grain, meal, malt, flour, bread, biscuit, starch, beef, pork, bacon, or other victual, from any of the British plantations, unless to Great Britain or Ireland, or from one colony to another.

It replaces the diastase of malted grain and also the yeast of a European brewery.

But the flavour of whiskey, which is made from barley and oats, is owing to the malted grain being dried with peat, the smoke of which gives it the characteristic taste.

Observations on Malted and UnMalted Corn, connected with Brewing and Distilling, p.

So I drank and ate three malted milk tablets and a salt tablet, then had another drink.

It has been contended, and apparently with much reason, that if the use of substitutes were prohibited this would not lead to an increased use of domestic barley, inasmuch as the supply of home barley suitable for malting purposes is of a limited nature.

Usually this basin would be placed close to the wall, just below the malting and drying room in the attic.

If the household was big enough to have a room set aside for brewing, this might well be the sole room in the house with a floor covered with stone or tiles, just so the malting could take place there.

The first Henry Adams and several of his descendants were maltsters, makers of malt from barley for use in baking or brewing beer, a trade carried over from England.

The whiskey was a single malt, peaty, sweetish goingdown, with a nice after-burn that reminded you it was alcohol.

Probably still made from malt and hops, he assumed, instead of the crap being turned out at home these days for the prole palate.