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Malted barley is barley that has been allowed to germinate (sprout) to a degree and then dried. This is done by increasing the water content of the seed from 15% to 40-45% moisture by soaking it for a period close to 40 hours. The grain is then drained and held at a constant temperature of 60 degrees Fahrenheit for about five days until it starts to sprout. The barley is then slowly dried in a kiln at temperatures gradually rising to 122 degrees Fahrenheit for light malts and 220 degrees Fahrenheit for darker malts. This process takes about 30 hours, ending with the small shoots being removed from the grains. This germination process converts the starches in the grain into fermented sugars that are now soluble.
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