Germination

germination.

    The second stage of the beermaking process that drains the steeped barley grains and allows them to sprout for seven to nine days. The process may be accelerated by the use of such products as gibberellic acid or may be prolonged up to eleven or thirteen days for a more thorough disintegration of the malt. While germinating, the embryo produces the enzyme amylase (sometimes called diastase), which will later convert some of the starch of the endosperm into maltose and dextrins. This treatment of the barley grains follows cleaning, sorting, grading, and steeping and takes place at 50-68 °F (10-20 °C).