As the grain dries it is possible to raise the air-on temperatures, ( the second stage or the "'forced drying stage "') to further dry the grain, the target malt moisture after kilning is around 5 % by weight.
12.
In general, none of these early malts would have been well shielded from the smoke involved in the kilning process, and consequently, early beers would have had a smoky component to their flavors; evidence indicates that maltsters and brewers constantly tried to minimize the smokiness of the finished beer.
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