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Image by Charl Folscher


Purpose of malting is to make stench molecule accessible for breakdown to fermuratable sugars & Maximise the level & enzymes. Starch granules is covered by cell walls. In other words to get the starch, you first need to breakdown both to cell walls & Protein matrix in order to reach the starch. The Malting process controls these actions & if also produce enzymes responsible for breaking down the starch into sugars.

Malting Process



Steeping increases kernel moisture from storage moisture level, to an ideal moisture level that will encourage the grain to grow. Steeping ihc grain moisture from 12% to around 43-46% when moisture of the kernel is more than 30% the kernel will germinate.

Note:- whenever we are buying a grain consider “as is” – which means actual percentage of moisture.



Germination creals the ideal conditions in which barley kernals can grow temperature controlled humidiried air keeps the grain at ideal temperature Additional water spray maintains the bed moisture level.

Ains to achieve complete & even modifications adequate modifications is achird by maintaining the moisture that results during the steeping (43%-46%) & by providing ideal growing condition for the barley. By removing heat & co2. We also need O2 supply & we need to turn the grain bed in order to get even malting. The loosens the bed thus allowing easier movement of Oxygen & co2 and reduce the risk of rootlets “Matting” together.

During Germination many important changes happen in the barley burnel, Enzymis start to break down the cell wall & their contents providing embryo with nutrients. “Grain” is tricked in thinking it is in the ground & it is time to grow into a Plant. In a barley, cell wall & protein matrix all surround the starch granules this makes the starch inaccessible for conversion to permentable sugars.Barley need specific enzymes to breakdown the component surround starch granules. Start of Germination & Growth of embryo both trigger production of gibberellins (a Plant harmons).



kilning reduces moisture within the green malts, to stabilize it for long term storage.The Kiln uses heated air to evaporate the moisture from the grain ultimately reducing moisture from 43%-46% to 4%-5% for malted barley distilling & 5%-6.5% distilling. the initial to grain stage of Kilning is at low temperature. High Temperature combined with high moisture wile deactivd due enzyme produced during steeping & germination.

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