The Science of Malting—How Grain Becomes Malt

Malting is a three‑stage process: steeping to awaken the grain, germination to build enzymes, and kilning to lock in flavor.

Steeping

Moisture rises from ~12% to ~45% with oxygenated rests.

Germination

Enzymes (amylase, protease) mobilize starch and protein.

Kilning

Heat stops growth, develops color, and preserves enzymes.

Get the Malt Process & Enzyme Chart at ProcessOfMakingBeer.com.