Malting loss is defined as the loss of weight from steeped barley to fresh cleaned malt. The results are mostly given in percent of dry matter (d.m.), as be done in this work. The other way it could be given is in percent as is ("air-dry"). Though, it is seldom to find and it only differs in including the water content of barley and malt. In former times, before 2nd world war, the malting loss was about 10 – 12 %. Nowadays you have got losses of 8 – 10 % in average . The malting loss "as is" is approximately 10 – 15 % higher than in the dry weight.

Malting Loss