Protein: during the germination process, the development of soluble protein influences the beer’s final foaming characteristics. Too much soluble protein causes filtration problems during processing, while too little creates nutrition problems for the yeast during fermentation.
Moisture: different varieties of barley require different levels of moisture during the germination process in order to first germinate and then grow uniformly. Control of moisture level during germination helps optimize this process.
Extract: the higher the extract content, the higher the commercial value of the malt.
Color: the roasting degree during the kilning process influences the color of the malt and thereby the color of the final beer.
