What is needed to remove moisture from the malt during kilning?

The process of kilning is crucial in malt production and involves drying the germinated grains to halt the germination process and develop desirable flavors, colors, and aromas. Hot air is essential in this process since it provides the necessary thermal energy to evaporate moisture from the malt.

During kilning, the application of hot air allows for the moisture content in the malt to be effectively reduced while also enabling controlled temperature increases that influence the development of malt characteristics. The hot air circulates within the kiln, promoting an even drying effect across the malt kernels, which is vital for ensuring uniformity in product quality.

Other alternatives, such as steam or cold air, do not contribute effectively to removing moisture during kilning. Steam may introduce additional moisture rather than facilitate its removal, while cold air would not provide the sufficient energy necessary for evaporation. Humidity, on the other hand, relates to the amount of moisture in the air, which would not aid in the drying process but could actually present challenges if the humidity levels are too high. Thus, the use of hot air stands out as the optimal method for achieving the desired reduction in moisture during kilning.