What is the typical kilning time range for malt?

The typical kilning time range for malt is between 20 to 40 hours, which allows for the proper development of the malt’s characteristics necessary for brewing. During kilning, moisture is reduced, and additional reactions occur that develop flavor and color compounds.

This timeframe is crucial because shorter kilning might not sufficiently negate the raw, grassy flavors of green malt, while longer kilning can lead to excessive drying and undesirable caramelization, potentially affecting the malt's enzymatic activity and overall quality. The 20 to 40-hour range strikes a balance, ensuring that the malt attains a desirable profile conducive to brewing while maintaining the necessary enzymatic capabilities for starch conversion during mashing.

Moreover, different malt types and desired flavor profiles can influence slight variations in this range, but the general industry standard for typical base malts tends to land within this 20 to 40-hour scope.