After the initial stage of steeping, where the barley grains are soaked in water to initiate germination, the grains go through a transformation. This transformation is a crucial step in the process of converting barley to malt, and the barley at this stage is referred to as “malted barley” or “green malt”. The germination stage is a fascinating process where the dormant barley grains come to life and start developing enzymes that will later facilitate the conversion of starches into fermentable sugars.
During germination, the barley grains are carefully monitored and manipulated to create optimal conditions for enzyme development. The grains are spread out on malting floors or in germination boxes, where they are regularly turned and moistened. This allows for even germination and prevents the grains from clumping together. As the grains germinate, they start to produce enzymes, particularly amylase, which is essential for breaking down the starches in the barley.
The germination stage typically lasts for around four to six days, depending on various factors such as the desired malt characteristics and the specific maltster's techniques. It is during this time that the maltster must closely monitor the grains, ensuring they don't overgrow and lose their enzymatic potential. Overgrowth can lead to a decrease in enzyme activity, resulting in a less efficient conversion of starches to sugars during brewing.
Once the maltster determines that the grains have reached the desired level of enzymatic activity, the germination process is halted by drying the grains. This is where the kilning stage comes into play. The malted barley is transferred to a kiln, where it is carefully dried using hot air. The drying process not only stops the germination but also imparts specific flavors and colors to the malt, depending on the temperature and duration of the kilning.
So, to answer the question directly, the barley is called “malted barley” or “green malt” after germination but before kilning. It is during this stage that the barley has developed the necessary enzymes for starch conversion but has not yet been dried or kilned to achieve the desired flavors and colors.
In my experience as a brewer, working with malted barley is a crucial part of the brewing process. The quality of the malt plays a significant role in the final flavor and character of the beer. Understanding the different stages of malt production, including germination, allows me to appreciate the craftsmanship involved in creating high-quality malt. It also helps me make informed decisions when selecting malt varieties for specific beer styles, considering factors such as enzymatic activity, flavor profiles, and color contributions.