PRACTICAL STUDIES IN THE KILNING OF MALT: A DISCUSSION OF KILN EFFICIENCY

Abstract

General principles of drying and curing are discussed, the process involving passing the malt through a free‐water (down to 20% moisture), an intermediate (20–10%), and a bound‐water stage. Air velocity and temperature below the malt should be steady at the free‐water stage, with increasing temperature and decreasing velocity during the bound‐water stage. With appropriate control based on such principles and employing instruments of selected types, important fuel economies can be achieved. 1954 The Institute of Brewing & Distilling