The slowly stir the barley. As the wet grain comes in contact with the air, germination begins. This process creates enzymes, malt diastase being one of these, is responsible for turning starch into sugar. After about six days of germination, the barley can be considered as malt. Kilning - is the process of drying the malt and creating flavor and aroma.
Color is also part of the kilning process.
Varying temperatures can toast the malt to the specific brew wanted. Mashing - involves crushing the malt and adding warm water until the whole thing becomes a porridge like mass. Add any other grains at this point for flavor and keep at certain temperatures to, again, determine flavor. After a resting period, a substance called wort settles at the bottom. After rinsing the wort, place it in a kettle and boil with desired hops.