Drying wood under controlled temperature and humidity.
The last operation during the process of making malt, during which the green malt will be heated for a rather long time, in order to stop its germination and bring it down to a final stage of 3 to 4% of humidity.
An important step in the malting process, whereby germinated barley is dried in a kiln. By applying differing amounts of heat during the kilning process, various types of malt can be produced, which in turn influence the flavour and colour of the beer produced.
Drying grains and hops or roasting them.
A process of heat drying the malted barley to stop further germination. Different lengths of time in the kiln develop different styles of barley malt which can be used to create color, as well as, different malt flavors in the beer.
In malting, the process of arresting the growth of the germinating barley before starch can be used up.
The process of drying germinated barley. Kilning terminates the germination process and roasts the grain. The degree of kilning determines the final characteristics of the malt being produced. The lowest temperature and duration kilnings provide a light straw-colored malt. Higher temperatures and longer kilning produce specialty malts like roast, chocolate or black patent.