Which of the following moisture levels in barley is typical before steeping?

The moisture level in barley before steeping is typically around 12%. This level is crucial for initiating the germination process during the malting phase of brewing. At approximately 12% moisture, barley grains can absorb water effectively, which is essential for the activation of enzymes needed for starch conversion during germination. This moisture level creates optimal conditions for the grains to swell and begin the metabolic processes leading to the development of malt.

Higher moisture levels may lead to issues like premature germination or increased spoilage risks, while lower moisture levels can inhibit germination altogether. Therefore, maintaining a balance is vital for achieving the desired quality of malt needed for brewing.