How Are Malts Made?

Before describing the process by which malts are made we must mention the products that can be attributed the name malt and all of these are the outcome of the process of malting. The grains used in the process can be termed as malts and the sugar derived from the grains is called malt as well. The final product after the process is also called malt.

In the process of malting cereal grains are made to germinate and dried before plants develop from them. The process takes following course: First the grains are washed and soaked for a certain period of time so that germination starts. The constant moisture helps germination and also the growth of acrospires, the sprouts. When the acrospires grow to the length almost equal to that of the grains, the grains should be a kilned twice; first at the temperature between thirty-eight to forty-nine degree Celsius for the duration of twenty-four hours and again at the temperature ranging from sixty to seventy-one degree Celsius until the moisture content of the grains becomes less than six per cent.
      
You can attribute the final product with the name of malt and can use them to make beer, whisky and vinegar.

Malts are made from high quality barley. Most barley is grown by farmers at their farms and the harvest crop is sold to factories which make malt. The barley is cleaned to remove impurities like chaff. Barley is then required to be soaked in water for about 48 hours.
You will see that the barley absorbs the water and starts to take in oxygen and draining out carbon dioxide. It is important that the carbon dioxide be taken out and more oxygen be provided to the barley.

Malting environment has to be created to begin the malting process which continues for 4-5 days. This environment is created by providing cool and moist air. After 4-5 days the barley will germinate and turn in to green malts. These malts are then roasted in a conventional oven to give then the flavour.