Introduction:

Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enzyme ratio, and partly converted starch becomes fermentable sugars. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification, but which are already in the grain. Further conversion to fermentable sugars is achieved during the mashing process.

Malting:

Malting is the process of converting barley or other cereal grains into malt for use in brewing, distilling, or foods, and takes place in a maltings, sometimes called a malthouse, or a malting floor. The cereal is spread out on the malting floor in a layer of 8 to 12 cm (3 to 4.5 in) depth.

Drying:

The malting process starts with drying the grains to a moisture content below 14% and then storing for around six weeks to overcome seed dormancy.

Steeping:

When ready, the grain is immersed or steeped in water two or three times for two or three days to allow the grain to absorb moisture and to start to sprout.

Germination:

When the grain has a moisture content of around 46%, it is transferred to the malting or germination floor, where it is constantly turned over for about four to six days while it is air-dried.