Production of malt: the malt may be bought in or produced in the brewery and production follows the classic method: soaking of the barley (in steep tanks for a period of 72 hours until the degree of moisture reaches 45-46 %), germination (on malting floors for 6-7 days, temperature in the mass 12-22 °C), drying (in a kiln for 2 × 24 hours at a temperature of 25-85 °C), cleaning and storage.
Átalakított kormánykerék (nagyobb és/vagy vastagabb kormánykerékrész, csökkentett átmérőjű kormánykerék stbEurLex-2 EurLex-2