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'''Malting''' is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop. The malting process develops enzymes that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the brewing process called mashing. Malted grains are low in moisture and can be stored for an extended period. Malted grains are also easily crushed for
==Steps in the Malting Process==
* Moisture and germination is maintained until the green ''acrospire'' (sprout) reaches a length approximately the length of the grain. This takes approximately 5 days.
* Green malt is kiln dried until the level of moisture is reduced to about 6%. Darker grains may be kilned at higher temperature for an extended period to darken or roast the grain adding color and flavor.
* The brittle acrospires are separated from the grains, and the
grains are packaged for shipping.
* [http://byo.com/feature/284.html Make Your Own Malt] - BYO Magazine Article, Aug 1997