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− | Technically, all or almost all [[malt|malted]] brewing [[grain|grains]] are also kilned. Kilning is the last stage of the malting process, in which the germinated malt is heated to stop the growth and render it shelf-stable. The kilning time and temperature can be varied to create either pale or darker, "high-kilned" malts.
| + | #REDIRECT[[Kilned malt]] |
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− | ===Pale Malt===
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− | [[Pale Malt]] is kilned at a relatively low temperature (approx. 100 - 125 deg. F) for a relatively long time (24 hours or more). This stops the germination process without imparting strong flavors to the barley.
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− | Often these malts are referred to simply by the name of the grain used; for example, [[two-row malt]] usually refers to a low-kilned pale malt made with [[two-row barley]], and [[wheat malt]] usually refers to a low-kilned pale malt made with wheat. However, depending on the brand of malt and the details of processing, pale malts may be known by many different names, such as:
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− | *[[Pale ale malt]]
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− | *[[Pale malt]]
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− | *[[Wind malt]]
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− | Pale [[malted barley|barley malts]] are commonly used as base malts in most beer styles.
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− | ===High-Kilned Malt===
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− | If the malt is kilned at a higher temperature for a shorter time, it becomes one of the so-called "high-kilned malts." The higher heat means that these malts have experienced some [[enzymes|enzyme]] breakdown and therefore have less [[diastatic power]]. However, it also introduces distinctive flavors to the finished beer.
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− | Depending on the kilning time and temperature, high-kilned malts may be used as base malts or as a supplement to more [[diastatic power|disatatic]] pale malts. They must always be used in a mash.
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− | High-kilned malts include:
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− | *[[Mild Malt]]
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− | *[[Vienna Malt]]
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− | *[[Munich Malt]]
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− | *[[Aromatic Malt]]
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