What is the expected dry weight loss percentage during the malting process?

The expected dry weight loss percentage during the malting process is accurately represented by the range of 17-18%. During malting, grains such as barley undergo several transformations, including germination and subsequent drying, which contribute to the reduction in dry weight.

The malting process begins with steeping the grains in water, allowing them to absorb moisture and initiate germination. This phase increases the grain’s metabolic activity, leading to enzymatic changes that prepare the starches for brewing. As germination reaches its peak and the grains are subsequently dried or kilned, a good portion of the moisture is removed, along with other volatile compounds, leading to a significant reduction in weight.

The specific range of 17-18% reflects typical losses due to these processes, as the grain loses both moisture and some components during conversion. While lower and higher percentages might suggest various conditions or other types of grains, the 17-18% range reliably aligns with conventional expectations for barley malt.