At what temperature range should germination be controlled?

Germination is a crucial step in the malting process of brewing, where barley grains begin to sprout and convert stored carbohydrates into fermentable sugars. The temperature range that is typically recommended for germination is between 11-16 degrees Celsius. This range strikes a balance that encourages the enzymatic activities necessary for effective starch conversion while preventing excessive heat buildup that could harm the germinating grains.

At temperatures lower than this recommended range, germination may proceed too slowly, resulting in uneven development of the grains and potentially insufficient enzymatic activity. Conversely, higher temperatures could lead to premature enzyme activity or heat stress, which can negatively impact the quality of the malt. Therefore, maintaining the germination within the 11-16 degrees Celsius range is essential for producing high-quality malt that can be utilized effectively in brewing.