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* Raw grains are soaked to begin germination.
* Moisture and germination is maintained until the green '''acrospire'' (sprout) reaches a length approximately the size 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 malt is packaged for shipping.
==See Also==
* [[Processes]]
* [[Malt]]
* [[Mashing]]
* [[Ingredients]]
==External Links==
* [http://www.beersmith.com/blog/2009/12/05/malting-barley-grain-at-home/ Malting Barley Grain at Home] - BeerSmith Blog, Dec 2009
* [http://byo.com/feature/284.html Make Your Own Malt] - BYO Magazine Article, Aug 1997
[[CateogoryCategory:Processes]][[Category:Glossary]]