What is the moisture content of the kernel after kilning?

The moisture content of the kernel after kilning is typically around 3-5%. This low moisture level is essential for ensuring the stability and shelf-life of the grain during storage and processing. Kilning is a critical step in the malting process, where the germinated barley is dried using heat. This process not only deactivates the enzymes that were activated during germination but also dries the grain to the appropriate moisture level. Moisture levels that are too high can lead to spoilage and promote microbial growth, while levels that are too low may affect the milling and mashing qualities of the malt.

The 3-5% moisture content achieved after kilning provides a balanced state, ensuring the malt is dry enough to avoid spoilage while still retaining necessary characteristics for brewing. This makes it ideal for the subsequent brewing processes and helps in producing high-quality beer.