Brewing science – malting step: How is the malt used to ferment beer prepared from barley before mashing?

Introduction / Context:
Malting is a critical pre-fermentation step in brewing that activates grain enzymes, particularly amylases, which later convert starches to fermentable sugars during mashing. Understanding malting clarifies how raw barley becomes a suitable substrate for yeast fermentation.

Given Data / Assumptions:

• Barley is the standard malting grain.
• Germination develops endogenous enzyme systems.
• Drying (kilning) stops germination while preserving enzyme activity profiles suited to beer style.

Concept / Approach:
The classical malting sequence is steeping (soaking), germination, and kilning (controlled drying). Steeping raises moisture, germination triggers enzyme synthesis and modification of endosperm, and kilning halts growth while setting color and flavor precursors. This process is distinct from simple washing or exogenous enzyme addition.

Step-by-Step Solution:
Identify malting goals: enzyme activation and endosperm modification.Recall the canonical steps: soak → germinate → dry (kiln).Select the option that captures all three elements in sequence.

Verification / Alternative check:
Brewing texts specify steeping to about 42–46% grain moisture, germination under controlled conditions, then kilning to achieve the target malt profile.

Why Other Options Are Wrong:
Roasting alone does not create malt; washing and air-drying do not induce germination; adding bovine amylase is not standard malting practice and ignores endogenous enzyme development.

Common Pitfalls:
Confusing roasting (used for specialty malts) with the entire malting process; underestimating germination’s role in enzyme formation.

Final Answer:
soaking barley in water followed by germination and drying