What effect does increased kiln temperature have on malt?

Increased kiln temperature plays a crucial role in the malting process, particularly during the drying stage. When malt is subjected to higher kiln temperatures, it leads to the denaturation and destruction of enzymes present in the malt. These enzymes, such as amylases, are essential for converting starches into fermentable sugars during mashing. As the temperature rises, the structure of these enzymes is altered, diminishing their effectiveness, and ultimately leads to their inactivation.

This thermal destruction of enzymes is an important consideration for brewers, as it affects the potential fermentable sugar yield from malt during brewing. If the enzymes are completely destroyed, it can significantly impact the overall efficiency of the brewing process and the quality of the final product. Therefore, managing kiln temperature is essential to balance enzyme preservation for optimal brewing outcomes.