What is the moisture content of malt after it has undergone the kilning process?

The moisture content of malt after the kilning process typically ranges from 3 to 5%. This level of moisture is critical for several reasons in the brewing process.

Firstly, maintaining this moisture content ensures the malt has the right characteristics for subsequent brewing processes such as mashing. If the moisture level is too high, it can lead to degradation of the malt quality and could promote unwanted microbial growth. Conversely, if the moisture content is too low, the malt may become overly dry and brittle, which can affect the grinding process and the extraction of sugars during mashing.

Kilning serves to remove moisture and influence the flavor profile and color of the malt by caramelizing sugars and developing various desirable aromas and flavors. Thus, achieving a moisture content of 3-5% is essential for polishing the malt's characteristics while preserving its quality for brewing. This optimal moisture level allows for better storage stability and helps ensure that the malt performs well in the brewing process.