Germinating
The second step is to continue the germination process that started in steeping. Here, growth and modification of the grain occurs. From the outside of the grain, rootlets emerge from the kernel, and within the outer husk a shoot - or acrospire - grows. Modification is the breakdown of protein and carbohydrates and results in the opening up of the seeds’ starch reserves. This process typically takes 4-6 days and results in what is called “Green Malt.” To achieve a high quality and consistent germination process, our maltster controls temperature and moisture levels with regulated airflow and uniform water spray. To avoid grain clumping, non-uniform heating, and varying rates of germination, the grains are separated with periodic rotation. Even with modern equipment and this structured approach, the degree of modification is still gauged by our craft malster with his eyes, his sense of smell, and with his hands. Malting truly is part art and part science.