what is malt and what types are there?
in the malthouse, grain is moistened and turned in germination boxes. the grain begins to germinate and is now referred to as green malt. in the kiln, the green malt is dried at around 100°c and germination is stopped. the entire malting process takes about a week and at the end you get the kiln malt or malt.
during germination, enzymes are formed and activated (e.g. proteases, amylases), cell walls are broken down and some substances are converted into water-soluble forms. during brewing, these can then pass into the mash and thus into the beer.
depending on the humidity, time and temperature at which the grain was malted, you get types of malt that differ in their composition, taste and color. light and dark malt for light and dark beers.
