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During this stage of the malting process, water is removed from the green malt. The malt then becomes stable and can be stored without deterioration. It can also be slightly roasted to give it colour and flavour.

The combination of high grain moisture and high temperatures would normally destroy the enzymes developed during germination. Some of the enzymes - for example, those required later in the brewing process for starch and protein conversion - must be preserved. The malt kilning process is manipulated so that the malt is dried at a relatively low temperature using high flows of air. Then when the malt is dry with moisture content of around 10%, the kilning temperature is increased so that the malt develops color and flavor. At the completion of kilning, the malts' moisture content will be 4-5%.