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InvisibleCreonAntigone
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Registered: 05/30/21
Posts: 2,875
Kilning questions
    #27890589 - 08/05/22 01:36 AM (1 year, 5 months ago)

Malting rye, just finished seeping.

I need to decide how I'd like to kiln this when it gets done germinating, eg how to heat it. I don't have any fancy malt devices. Could I kiln adequately in the stovetop, the oven? What is a good beginner-friendly way of maintaining the right temperature? I have a dehydrator too that might get hot enough.

I have been reading about different kinds of roasts for malts, and how roasting at a higher temperature can make dark malt as used in stuff like guinness. But I'd like to go in the opposite direction and make a really light malt - to, as little as possible, keep the natural taste of the grain in the beer - I want it to taste as much like rye as possible.

So, what might be a good way to kiln that denatures as few enzymes as possible - should I kiln at the low temperature ranges for a longer period of time if I want to preserve the starting taste?

I am sure there are other forums to find this information, this isn't really a brewing forum, but I'm just doing this as a fun project and I wanted to see what expertise and suggestions you all had.


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