FIELD: brewing industry. SUBSTANCE: method involves soaking of grain raw (wheat), its germination for 5 days, moistening of fresh-germinated malt with water (1,5-2 dl/1 t malt), heating with hot air up to 90-100 C and time lag at this temperature for 1,5-2 h. Then drying up to final temperature 130-135 C at the air rate 1,0-1,51 m/s for 1-1,5 h and 2-2,5 h for malt of median color index and for dark caramel malt, respectively, is carried out. EFFECT: improved method of malt production.
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