Exogenous phytase improved the activity of hydrolases to decrease the malting time. Treatment with phytase during barley steeping increased activity of hydrolases (alpha-/beta-amylase, proteinase, beta-glucanase and xylanase) in green malt. Maximal activity was observed for alpha-/beta-amylase, beta-glucanase and xylanase with 0.8 U phytase/g and proteinase with 1.2 U phytase/g. Phytase promoted acrospire growth of green malt and reduced malting process with 0.8 U phytase/g in 96 h, which is 24 h less than the control. No significant variation of malt quality was found between control malt and malt treated with 0.8 U/g or 1.2 U phytase/g (P > 0.05), which makes application of exogenous phytase during steeping process as a good option for reducing malting time. Adding phytase during steeping process increases the activity of hydrolases, which reduces malting time without impacting on malt quality.