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APPLICATION FOR TEMPORARY PERMIT TO RETAIL CEREAL MALT BEVERAGES (For consumption on premises)City of Lincoln Center TO THE GOVERNING BODY OF THE CITY OF LINCOLN CENTER, KANSAS, on behalf of a firm,
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How to fill out to retail cereal malt

01
Start by gathering all the necessary ingredients to make cereal malt such as malted barley, water, yeast, and any additional flavorings.
02
Measure the appropriate amount of malted barley and crush it into a coarse powder using a grain mill or mortar and pestle.
03
Heat a large pot of water to a specific temperature, typically around 150°F (66°C) to activate the enzymes in the malted barley.
04
Add the crushed malted barley to the pot of water and stir well to ensure even distribution.
05
Maintain the temperature of the mixture at around 150°F (66°C) for a specific period of time, usually around one hour, to allow the enzymes to break down the starches in the malted barley into fermentable sugars.
06
After the designated time, raise the temperature of the mixture to around 160°F (71°C) for a short period to deactivate the enzymes and stop the enzymatic activity.
07
Transfer the mixture, known as the mash, to a lauter tun or straining device to separate the liquid wort from the spent grain.
08
Sparge the grains with hot water to extract as much of the sugars from the grains as possible.
09
Collect the liquid wort in a separate container and bring it to a boil for sterilization and to concentrate the flavors.
10
Add hops or any other desired flavorings during the boiling process according to the recipe or personal preference.
11
After boiling, cool the wort rapidly to a temperature suitable for yeast fermentation, usually around 68°F (20°C).
12
Transfer the cooled wort to a sanitized fermentation vessel and pitch the appropriate amount of yeast.
13
Seal the fermentation vessel with an airlock to allow the release of carbon dioxide produced during fermentation while preventing outside contaminants from entering.
14
Allow the yeast to ferment the wort for a certain period of time, typically a few weeks, until the desired level of fermentation is reached.
15
Once fermentation is complete, the cereal malt can be transferred to bottles or kegs for carbonation and aging.
16
Store the finished cereal malt in a cool, dark place for additional conditioning and flavor development before enjoying.

Who needs to retail cereal malt?

01
Anyone interested in brewing their own beer or experimenting with different flavors can benefit from retailing cereal malt. Homebrewers, microbrewers, and craft beverage enthusiasts often use cereal malt as a key ingredient in creating unique, flavorful brews. Additionally, individuals studying brewing science or those simply wanting to learn the process of brewing may also need to retail cereal malt.

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To retail cereal malt refers to the sale of malt beverages that are made primarily from cereal grains and typically have a low alcohol content. This includes products like certain types of beer.
Businesses or individuals who sell cereal malt beverages to consumers are required to file for a retail cereal malt license.
To fill out the retail cereal malt application, one must provide business details, ownership information, and comply with local regulations, ensuring all required documentation is included.
The purpose of to retail cereal malt is to regulate the sale of malt beverages, ensuring compliance with state and local alcohol laws and public safety.
Information that must be reported includes the business name, address, types of malt beverages sold, ownership information, and any additional details as required by local licensing authorities.
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