Malting: The barley is first sorted to separate the bad ones from the good ones. Then the barley is steeped (soaked) for about 8 hours. This is meant to activate the enzymes.After steeping, the barley is dried with hot and warm air and left for some time once germination is noticed the grain is kilned. This helps to stop the germination in order to preserve the food content in the grain.
After these process the grain is now called malt.
Milling: the malt is milled. The malt should not be too fine or too coarse in order to avoid the husk from mixing or sticking with the endosperm respectively.
To be continued
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