Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert say 5% of Crystal malt and 5-10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and the coarse grist normally used.
Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.
A typical specification for this product is:
|Moisture||%||4.0 max||4.0 max||4.0 max|
|Extract (0.7/0.2mm) – fine grind dry basis||%||308Ldk min||81.5% min||81.5%min|
|Colour||EBC/SRM||4.0-6.0||5.0-7.0||2.0-3.0||Total Nitrogen / Protein, dry||%||1.70% max||1.70% max||10.6% max||SNR / KI / ST Ratio||36.0-42.0||40.0-45.0||40.0-45.0||DP, IoB / WK / Lintner||40 IoB min||140 WK min||45 ⁰L min|