Malting Process

How malt is made?
Malt is germinated barley that have been dried in a process as know malting. Which the barley grains are mate to germinate by soaking in water and then halted from geminating further by drying with hot air. During malting process, the barley grain develops starch degrading enzymes (alpha amylase, beta amylase and limit dextrinase) that essential to modified starch into sugar. This process also develops cell wall degrading enzyme (beta glucanase, beta solubilase) and protein degrading enzymes (proteinase).

Flow Diagram of Lager Malting Process
1. Barley Intake – to emptying the barley grain from lories and wagons to and intake duct.
2. Pre-cleaning – to remove iron objects, large and small particles, dirt, cut awns, dust and light particle.
3. Cleaning and grading – to remove the large components and small components (wood, sand), dust, awns form the barley.
4. Steeping – to uptake and distribute of moisture and washing some microorganism, tannins, protein, acid, dust and loose particle from the barley grain.
5. Germination – to produce enough enzymes (starch, protein degrading and cytolytic enzymes) and to limit the barley growth.
6. Kilning – to stop the biochemical and biological processes by removing the water and by heating with hot air.
7. Deculming – to remove rootlets because of it uptake humidity inside quickly, it have bitter taste, it can cause darker color and high concentration of free fatty acid.
8. Storage – to keep it quality before sent to the customer.
9. Transfer malt to customers

Malt is used to make beer, whisky and malt drink. Somebody said “beer can not be made without malt” and barley malt is the most suitable for beer production.

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