Which malting process involves allowing increasing lengths of the acrospire as a sign of readiness?

The malting process is a crucial step in beer production, where grains, typically barley, are converted into malt. One critical phase of this process is the germination stage, during which the grains are allowed to sprout. The acrospire is the first part of the plant that emerges during germination, and its growth is a direct indication of the effectiveness of the malting process.

The development of the acrospire is monitored closely to determine when the grains are ready for the next steps in malting. As the acrospire grows longer, it signals that the enzymes responsible for breaking down the grain's stored starches into fermentable sugars are well developed. This is a key moment in the malting process, as the length of the acrospire indicates whether the grains have reached the appropriate level of modification needed for brewing.

In contrast, roasting refers to the process of heating the malted grain to develop specific flavors and colors but does not involve the growth of the acrospire. Steeping is the initial phase where grains are soaked to begin the germination process, and stewing typically refers to a cooking method unrelated to malting. Therefore, the focus on the acrospire's growth as a readiness indicator is a defining