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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. Most grains that homebrewers purchase have already been malted and are ready for either steeping or crushing and [[mashing]]. 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 brewing[[All Grain|All Grain Brewing]] or steeped for use in [[Extract Brewing]].
==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 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
[[Category:Processes]]
[[Category:Glossary]]
