Moisture content for malt should always be less than what percentage?

The correct answer indicates that the moisture content for malt should always be less than 6%. Maintaining this low moisture level is critical for several reasons.

First, excess moisture can lead to the development of mold and other microbial growth, which can spoil the malt and affect the quality of beer produced. High moisture content can also impact the stability of the malt during storage, leading to degradation of the product over time.

Secondly, the efficiency of the mashing process can be affected by the moisture content. The precision in the malt's moisture level ensures optimal enzyme activity during mashing, which is crucial for proper starch conversion to fermentable sugars.

Staying below this threshold helps ensure that the malt retains its intended flavor profile and contributes positively to the final product. Hence, keeping the moisture content of malt below 6% is a vital practice for brewery operations and quality assurance.