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==Malt==__NOTOC__A main ingredient in most beers is malted barley, though the [[Malting Process|malting process ]] can be applied to many other cereal grains. Malting is a process in which grains are allowed to germinate and then quickly dried in a kiln before the plant has a chance to fully develop. The malting process develops ''enzymes'' that are required to modify complex starches in the grain into simple fermentable sugars during a later step in the [[Processes|brewing process]] called ''[[mashing]]''. ===The Malting Process===* Raw grains Dark malts are soaked roasted to begin germinationprovide additional flavor and color. * Moisture Malts are characterized by their type, color, base grain and germination is maintained until the green '''acrospire'' reaches a length approximately the size of the grainpotential extract (or yield). This takes approximately 5 days.* Green malt Malt color is kiln dried until typically measured on the level of moisture is reduced to about 6%.* The brittle acrospires are separated from the grains, and the grains are packaged for shipping[[Lovibond]] or [[SRM]] scale.

* [http://byo.com/featurecomponent/resource/article/1097-make-your-own-malt/284.html Make Your Own Malt] - BYO Magazine Article, Aug 1997 [[Category:Ingredients]][[Category:Glossary]] [[fr:Malt]]