Fourstar
doG reeB
- Joined
- 31/10/07
- Messages
- 6,150
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Hi MHB,
For clarification, my understanding was that malts such as Biscuit, Melanoiden, Vienna and munich were "wet" kilned (still with a high content of moisture post germination) and then fired at slightly higher temperatures than Pilsner/Ale malts. This causes the malt to partially sacchrify in the kernel, toasting the malt and also reducing the diastatic power due to the higher temperatures?
Cheers.
For clarification, my understanding was that malts such as Biscuit, Melanoiden, Vienna and munich were "wet" kilned (still with a high content of moisture post germination) and then fired at slightly higher temperatures than Pilsner/Ale malts. This causes the malt to partially sacchrify in the kernel, toasting the malt and also reducing the diastatic power due to the higher temperatures?
Cheers.