The paper presents a study on the influence of continuous moisturizing of grain on its enzymatic activity. Grains of wheat and rye with high falling number were studied, as well as grain of barley. The process of moisturizing was conducted up to the moment grains when the grain germinated. Changes in grain moisture were measured in the course of the process of grain moisturizing. At the end of the process of moisturizing, the grain was subjected to the same treatment as in the production of malts. In the obtained malt the diastatic power and basic chemical components were determined. Although grain with high falling number was used in the study, the obtained malts were characterised by good diastatic power. It was observed that rye grain absorbed water much faster compared to barley and wheat. Certain losses were noted in the level of starch and proteins, and a slight increase in the level of reducing sugars in the course of germination. The activity of amylase enzymes in the grain was low, while after the process of germination high values of diastatic power were obtained, indicating strong stimulation of those enzymes. Under the effect of moisturizing and the resultant increase in grain moisture there was an increase in the activity of amylase enzymes in the grain.