• Barley to Malt - Barley
  • Barley to Malt - Steeping
  • Barley to Malt - Whiskey
  • Barley to Malt - Tin
  • Barley to Malt - Raking
  • Barley to Malt - Beer Bubbles
  • Barley to Malt - Hands
  • Barley to Malt - Beer
  • Barley to Malt - Barley
  • Barley to Malt - Steeping
  • Barley to Malt - Whiskey
  • Barley to Malt - Tin
  • Barley to Malt - Raking
  • Barley to Malt - Beer Bubbles
  • Barley to Malt - Hands
  • Barley to Malt - Beer

Step 6: Germination

For four to six days, the steeped grains are kept in temperature- and humidity-controlled germination vessels. Mechanical stirring devices keep the germinating grains loose in order to sustain even growth and ensure even moisture. Now called ‘green malt,’ the barley’s starchy cell walls have begun to break down. Before the endosperm begins its conversion to food for the soon-to-develop new plant, the maltster applies heat to arrest the growing process.