Malting Barley - Kilning

Kilning is the third phase of malting process during which moisture is removed from the green malt. The main objectives are to: Lower the moisture of the green malt to 4-5% to achieve a biologically and microbiologically stable product; Arrest further vegetative growth and modification; Stabilize enzyme complexes developed during malting; Develop colour, taste and aroma characteristics as required by the brewer.