PROCESS MALT (Germination)

Germination

On completion of steeping, the barley seed is allowed to grow. During germination two major changes takes place:
1. Hormones are produced; these stimulate the production
of enzymes by the aleurone layer.
2. Groups of enzymes are produced; these act during the
malting process and later during mashing

During malting, these enzymes will:

	Break down the gummy cell walls
	Break down the protein mask
	Partially break down the starch granules.

The enzymes are active within the barley corns during malting and allow starch granules to be released because the cell walls and proteins are dissolved.

The changes taking place during germination are called 'modification.' The maltser can influence the degree of modification during malting by controlling the moisture content of the grain, its temperature and the time allowed for germination.

Germination usually takes place in a chamber or vessel where air is blown through the growing malt to control its temperature and moisture content. The turners mix the malt to prevent the growing roots from matting together. At this stage the germinating grain is known as 'green malt'.