Rogers, Adam. Proof: The Science of Booze. First Mariner Books edition. Boston: Mariner Books, 2015.
Supports malting as enzymatic preparation that converts grain starch into fermentable sugar.
Adam Rogers, Proof: The Science of Booze (Boston: Mariner Books, 2015), PDF sheets 48–51.
Adam Rogers, Proof: The Science of Booze (Boston: Mariner Books, 2015), PDF sheets 48–51.
PDF sheet 51
PDF sheet 48
Rogers, Proof, PDF sheets 48–51.
Sugar and saccharification — malting
Fresh September 28–29 audit: all 319 supplied PDF sheets text-read; relevant passage and locator checked. Paraphrase checked against the full reading; visual survey is distinct from detailed image review. Malting develops/activates enzymes and modifies grain; bulk starch conversion occurs in subsequent mashing. Correct acrospire/rootlet anatomy before teaching.
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