Page "Malt" Paragraph 5

The malting process starts with drying the grains to a moisture content below 14 %, and then storing for around six weeks to overcome seed dormancy.

When ready, the grain is immersed or " steeped " in water two or three times over two or three days to allow the grain to absorb moisture and to start to sprout.

When the grain has a moisture content of around 46 %, it is transferred to the malting or germination floor, where it is constantly turned over for around five days while it is air-dried.

The grain at this point is called " green malt ".

The green malt is then kiln-dried to the desired colour and specification.

Malts range in colour from very pale through crystal and amber to chocolate or black malts.