Malt gives the beer body and color. Malting also preserves the grain and activate the enzymes that helps to convert starch into sugar. The finished malt has been going through a process that develops over three phases: casting, germination and drying. Malt can be madefrom barley, wheat, rye and oats. It is possible to use other grains for brewing, but they are usually not malted. Barley is followed by wheat, the most commonly used grain for malting.