Steeping for 24 hours
The answer to what is malt, starts with the malting process. Firstly, soaking the barley grains for 24 hours in a steeping vessel. During this time, air is blown through the vessel (the steep) to add oxygen to the water and provide a washing effect. Sand, dirt, and mould-infested kernels are washed away leaving only the clean kernels. After approximately 24 hours, the barley begins to sprout, and the grain is then transferred to the germination floor.