beer process where grains are into water prior to germinating
Malting process Steeping is the start of the active malting process, steep water is added to cover the grain and the grain moisture content increases from around 12% to between 40 and 45%. In a modern pneumatic malt house, the grain is alternatively submerged (wet stand) and then drained (an air rest) for two or three cycles to achieve the target grain moisture content and chit count.