What is the ideal increase in temperature for kilning malt?

The ideal increase in temperature for kilning malt is typically around 90 degrees Celsius. During the kilning process, the temperature of the malt needs to rise gradually to promote the development of desirable flavors and aromas while also helping to reduce moisture content. The increase to around 90 degrees is sufficient to achieve the necessary enzymatic activities and Maillard reactions that contribute to the complex flavors in the final malt product.

At this temperature, the malt achieves the right balance between drying and flavor development without causing damage to the grains or leading to excessive caramelization, which could impart undesirable notes. Managing the temperature carefully during kilning is crucial for achieving the desired characteristics of the malt, such as color, aroma, and fermentability.

Other temperature increases, while potentially workable, may not provide the same balance of moisture removal and flavor development. A lower increase may not fully achieve the desired drying and flavor complexity, while higher increases risk over caramelization and potential bitterness, which are generally undesirable in the final malt product.