What is a primary objective of the steeping phase in malt production?

The primary objective of the steeping phase in malt production is to clean and hydrate the barley. During this phase, barley grains are soaked in water to absorb moisture, which initiates the germination process. The steeping not only serves to hydrate the grains but also helps to remove impurities and dust from the barley, ensuring that the grains are clean and suitable for further processing. This foundational step is crucial because it prepares the grains for the next stages of malt production, which include germination and kilning. Proper hydration ensures that the enzymes required for converting starches to fermentable sugars can be activated, impacting the overall malt quality and ultimately the beer's flavor and performance in brewing.