• Barley to Malt - Barley
  • Barley to Malt - Steeping
  • Barley to Malt - Whiskey
  • Barley to Malt - Tin
  • Barley to Malt - Raking
  • Barley to Malt - Beer Bubbles
  • Barley to Malt - Hands
  • Barley to Malt - Beer
  • Barley to Malt - Barley
  • Barley to Malt - Steeping
  • Barley to Malt - Whiskey
  • Barley to Malt - Tin
  • Barley to Malt - Raking
  • Barley to Malt - Beer Bubbles
  • Barley to Malt - Hands
  • Barley to Malt - Beer

Step 7: Kilning

As its name suggests, the kiln takes the green malt to a higher temperature where the heat arrests the biochemical reaction within the seed.  Tightly-controlled levels of air flow and heat are applied as dictated by the use to be made of the product – whether a lager malt or an ale malt.  Now formally called ‘malt’, this stable material has a moisture content between 3 and 6 percent.