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What is another word for unmalted?

Pronunciation: [ʌnmˈɒltɪd] (IPA)

Unmalted is a term commonly used in the brewing industry to refer to grains which have not undergone the process of malting. Malting involves soaking grains in water and allowing them to germinate, before the process is halted and the grains are dried. Unmalted grains are often used in beer brewing to provide certain characteristics to the finished product, such as flavor, body or color. Synonyms for unmalted include raw, ungerminated, unprocessed or unconverted. Brewers may choose different types of unmalted grains to achieve specific flavor profiles or adjust the gravity of their beers. Using different unmalted grains can add variety and complexity to the brewer's art.
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What are the hypernyms for Unmalted?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

What are the opposite words for unmalted?

Malt is an essential ingredient in the production of beer, whiskey, and other alcoholic beverages. However, there are a number of reasons why you might want to use an unmalted grain instead, such as for a gluten-free recipe or for a different flavor profile. When searching for antonyms for "unmalted," some potential options include "malted," "germinated," "sprouted," or "roasted." However, it's important to consider the context in which you're using these words and whether they accurately convey the intended meaning. Ultimately, the right antonym will depend on the specific needs and preferences of your recipe or brewing process.

What are the antonyms for Unmalted?

Usage examples for Unmalted

Malt to be sold or exported must not be fraudulently mixed with unmalted grain to lower duties payable or forfeit 5s.
"Our Legal Heritage, 4th Ed."
S. A. Reilly
Malt to be sold or exported must not be fraudulently mixed with unmalted grain to lower duties payable or else forfeit 5s.
"Our Legal Heritage"
S. A. Reilly
The introduction of raw or unmalted corn; the close compactness of their working tun, or fermenting backs; the order and progressive succession with which they conduct the process; and the pains they necessarily take to arrive at a perfect attenuation, by a long protracted fermentation, with the early conviction of a reward proportioned to their diligence, and the success attending their best endeavours, when not frustrated by intervening causes, must be stronger inducements with them to delight in this instructive process of nature's formation, than with the brewer, who has not these immediate tests to encourage his labours, which the others daily derive from distillation, and which so quickly and uniformly terminates their hazards and success.
"The American Practical Brewer and Tanner"
Joseph Coppinger

Related words: malted grains, what are malted grains, unmalted barley, how to make malted grain, malt for brewing, malted grain production, unmalted grains benefits, unmalted grains uses

Related questions:

  • What are the different types of malts?
  • How many types of malted grains are there?

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