What marks the breakthrough stage of malting?

The breakthrough stage of malting is characterized by the point at which the moisture content of the grains has been sufficiently reduced and the grains have reached a state ready for further processing. At this stage, the grain begins to undergo significant enzymatic conversion and the germination process is underway.

Reaching a moisture content of around 20% is vital for initiating germination, but this point typically marks the commencement of the germination process rather than the breakthrough stage itself.

Cooling water is added back after germination has progressed, and curing begins later in the malting process as the partially germinated grains are dried and their enzymes are preserved. Therefore, removing moisture completely is the key indication that the grains are ready for the subsequent stages of malting, marking the true breakthrough stage.