What is the first temperature reached during the kilning process?

Kilning is a crucial stage in malt production where the moisture content of the malt is reduced and the enzymes responsible for the conversion of starches to sugars are denatured. The first temperature typically reached during the kilning process is around 50 degrees Celsius.

At this temperature, the malt begins to dry, and the process helps in the development of the desired color and flavor compounds in the grains. This initial heating also initiates the breakdown of the proteins without causing damage to the kernel structure. As the temperature increases further in the kilning process, additional reactions occur, leading to the formation of a variety of flavor compounds essential for beer production.

The other temperature points mentioned, such as 40 degrees Celsius, 60 degrees Celsius, and 70 degrees Celsius, represent stages that either precede or follow initial drying and processing. For instance, 40 degrees Celsius is generally too low to effectively initiate the necessary reactions for drying, while 60 degrees Celsius and 70 degrees Celsius are reached later in the process for further development of malt characteristics.