 |
 |
||
|
|||
|
|||
| Kilning Green malt is transferred to kilns for warm air drying to arrest the germination process and reduce the moisture content of the grain to 3-4%.The kilning process takes around 18 - 24 hours. At this stage the malt takes on its distinctive flavour and colour. |
After kilning, the rootlets (or culms) are removed
from the grains and pelletised into a co-product. |
|||
 |
 |
|
