What is a consequence of fast kilning of malt?

Fast kilning of malt often involves higher temperatures which can lead to a significant reduction in the activity of enzymes present in the malt. These enzymes are crucial for the mashing process, where they break down starches into sugars. When malt is kilned quickly and at higher temperatures, the proteins that form these enzymes can become denatured, rendering them ineffective. As a result, while fast kilning may expedite the drying process, it can also compromise the malt’s ability to efficiently convert starches during brewing.

In contrast, the preservation of malt enzymes, enhancement of color, and increases in moisture levels typically do not occur with rapid kilning. Instead, slower and more controlled kilning processes are generally used to preserve enzymatic activity and achieve desired characteristics in the final malt product.