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Malting
- The barley is steeped at a temperature of 16-17 degrees
c for 36-48 hours. The water is changed every 8-12 hours
- Oxygen is also pumped in to promote germination, or
the barley is turned regularly depending upon the type
of malt house
- The barley is drained and taken to the malting floor,
which is usually stone as wood may introduce unwanted
foreign elements, to germinate
- Once spread out the barley is left for up to 5 days
and is turned every few hours to aerate and prevent algae
- Germination is stopped by drying the barley in a kiln
reducing moisture from 45% to around 4.5%
- If peated – the peat reek (smoke) is allowed
to permeate for up to 16 hours in the kiln
 The malthouse
floor
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