The invention discloses a method for increasing the crystallization ratio of crystallized malt, and belongs to the technical field of beer brewing. According to the method, barley serving as a raw material is malted, saccharified, baked and charred to obtain the full crystallized malt with glass plastids inside. In the malting process, steeping temperature (14-15 DEG C) is slightly increased, water is repeatedly supplemented in the germination process, and the water content of the green malt is increased and about 42%-44%. In the proteolysis and saccharification process, in order to ensure uniformity of the water content and the quality of the malt, about 200g of green malt is directly soaked in 1L of water and saccharified. At present, the crystallization ratio of the crystallized malt can be only about 20%, but the crystallization ratio of the crystallized malt prepared by the method can reach 80% or more.