What happens if the temperature is raised while the malt is still wet during the breakthrough stage?

During the breakthrough stage of malting, raising the temperature while the malt is still wet can lead to enzymatic destruction. This stage occurs after the grains have begun to germinate and before they are dried. The enzymes that have been activated during germination are crucial for converting starches into fermentable sugars. However, if the temperature is increased too much while the malt retains moisture, it can lead to the denaturation of these enzymes.

This destruction can hinder the efficiency of the malting process, resulting in lower sugar yields, and consequently impacting the quality of the wort in brewing. The denaturing of enzymes during this delicate phase can ultimately cause difficulty in achieving the desired fermentation levels. Therefore, managing temperature carefully during the malting process is vital to ensure that enzymatic activity is preserved and the malt achieves optimal characteristics for brewing.