Lesson 4 - Malting Process
This lesson deals with the malting process. We investigate each stage of the malting process in detail. We describe the required physical and biochemical changes involved in the conversion of barley to malt. We also discuss the vessels used for malting and explain how they help to produce malt of optimum quality.
Steeping
Steeping increases the kernel moisture level from the optimum for storage to the optimum for germination.
Steeping increases grain moisture from its storage levels of typically 10-12% to around 45%. Gradually increasing grain moisture by steeping it in water may seem easy. In practice, it is quite difficult to achieve consistent results. Let’s first consider why we need to increase grain moisture.
Steeping must initiate the germination process. Germination starts at a grain moisture above 30%. In practice moisture levels of 32-35% are effective. Moistures exceeding 46% can negatively affect germination. The aim is to hydrate every grain to the same extent. Too much or too little moisture causes unmalted or under modified grains which if supplied to the brewery reduce brewing yields and cause slow filtration.