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Barley Malt. A malt (q.v.) produced from barley (q.v.) by first steeping the grain (q.v.) in water to a moisture level of 42-44%, then subjecting it to germination (q.v.) for four to five days, followed by drying or kilning at moderately high temperatures to reduce its moisture content (q.v.). During germination, the grain produces, aside from some proteolytic enzymes (q.v.), high levels of amylolytic enzymes (q.v.) that are retained by the malt and impart a high degree of diastatic activity (q.v.) to malt flour. Elevated kilning temperatures destroy the enzymes and yield a non-diastatic malt (q.v.).