Steeping
The first and very critical step in creating quality malt is steeping. This is when the grain kernel is cleaned and brought to life with water and oxygen. This is done by immersing or “steeping” the grain in water, followed by an air rest period that allows the water content of the grain to increase. The absorbed water activates naturally existing enzymes and stimulates the brain to develop new enzymes. The water temperature and aeration are vital for producing high-quality malt. The steeping process can vary with grain type and size but typically occurs over a period of 24-48 hours. The steeping is complete when the barley has reached a sufficient moisture level to allow a uniform breakdown of starches and proteins.