The aim of this experiment to obtain the malt from barley to use in beer production. Barley is the most common used in brewing industry. Malting is an important part of the brewing procedures.Because malt affects the quality of beer directly. Enzyme activity is increased during the germination step. So fermentation speed is directly related to this point. Also drying and heatingsteps of kilning process is important for desirable malt conditions for milling. Optimum moisture content must be 4.5 % for dried and heated green malt .Most useful malt is pilsner malt and the pilsner malt produces light beer.Some europan countries uses the pilsner malt to obtain the light beer. Malting is the first procedure step for beer production therefore its quality will effect the beer’s quality at that reason the selective of barley will be important and its pH and acidity.