Malting

Soaking the Grain

 Grain is soaked in large water cisterns for 2-3 days.
 Germination is controlled steeping.
 Starches in the seeds change to sugar and the malt is called “Green Malt”
Baking
 Drying is done, roasting to produce dark beer.
 Malt is milled into grist.
 Green Malt” is baked for 2 days at 80-110 degree Celsius. The higher the
temperature the darker is the colour and stronger the flavour

Malt is mixed with water

Malt mixed with hot water to form mash in a vessel called mash tun
the objective is conversion of starches in malt into fermentable sugars.
Mashing can be taken place by 2 methods: either by infusion or
decoction, this process is known as lautering .It is carried out in a
filter vessel called the lauter tun.