What moisture percentage does a barley kernel reach during proper soaking?

During the soaking process, barley kernels are typically immersed in water to initiate the germination process, which is essential for malt production. The proper moisture percentage that barley kernels achieve during soaking generally falls within the range of 43-46%. This level of moisture is crucial as it allows the kernels to begin activating enzymes that convert starches into fermentable sugars, which are vital for brewing.

Soaking increases the moisture content of the barley significantly from its initial level, enabling the activation of biological processes. Achieving the right moisture content is important for effective malting, as it impacts the overall efficiency of brewing. If the moisture percentage is too low, the grains may not germinate properly, while excessively high moisture levels can lead to unwanted growth or spoilage. The choice of 43-46% accurately reflects the standard moisture content reached during the soaking stage of malt production.