date:Jul 28, 2015
ves the enzymes, producing what is termed diastatic malt.
Drying the wet germinated grain or kiln-dried malt at higher temperatures and longer periods of time (either in the kiln or in a roaster) creates rich colors and pleasing flavors, while destroying all of the active enzymes. This produces nondiastatic malt.
By varying moisture along with drying times and temperatures during the malting process, experienced maltsters are capable of producing a colorful array of malts, from pale gold to de