The germination process is stopped by the brewer having dried grains of Malt. To the brewer different options are offered to him; it can try to obtain Malt little released for released Malta LAGER for ALE or Malta very released more to be used in distilleries or the vinegar elaboration. Also it can choose different processes from drying; the dehydration prolonged and to low temperatures leads to clear Malta, with great intact enzymatic content, whereas a fast dehydration and to high temperatures renders dark Maltas, deficit in enzymatic activity.

The factors are numerous that affect the dehydration of the grain; it is possible to mention among them

• The air volume that happens through bed of the grain
• The depth of the bed
• The weight of the water to be eliminated of the bed of the grain
• The temperature of the air used for the dehydration
• The relative humidity of the air
• The hygroscopic character of Malta

The dehydration is begun with 50 temperatures of - 60ºC, that initially warm up the dryer and the bed of the grain. More ahead the superior layers begin to dehydrate and the water content in the barley begins to descend progressively from the bottom to the surface of the bed of the grain In this stage of free dehydration is extracted without restrictions the water of the barley and for economic reasons the air flow adjusts so that their relative humidity is of 90 - 95% in the air of the end of exit. When 60% of the water have been eliminated approximately, the subsequent dehydration is made difficult by the nature, related, of the residual water. Arrived east breakthrough point the temperature of the entrance air rises and the flow is reduced. The thermal stability of enzymes is now greater than when Malta contained a 45% of water. When the water content gets to be 12% all the water that remains in the grain this related, reason why the temperature of the air of entrance to 65 rises - 75ºC and is still more reduced the speed of the flow: The extraction of the water is slow and for economic reasons great part of the air is recirculated. Finally to a humidity of 5 - 8%, depending on the variety of barley, the temperature of the entrance air rises to 80 - 100ºC, until it is reached the required color and the humidity. Typical Maltas Lager are dried until a 4.5% humidity, but ls Maltas Ale dehydrates until a water content of 2 - 3%

Malts with special colors are obtained, using a completely different regime of dehydration, so that what is persecuted is a certain color and aroma, as in these cases some by the conservation of the enzymatic activity does not exist procupación, Malta is toasted, or it cooks first and it is toasted later.

Diagram that illustrates the loss of water of Malt

and its temperature during a toasting