| http://www.w3.org/ns/prov#value | - The temperature in the kiln determines the color of the malt and the amount of enzymes which survive for use in the mashing process. most often malts are classified as base malts, specialty malts (light or dark), caramelized/crystal malts, roasted malts, unmalted barley (roasted barley and green malt), and other malted grains (wheat and rye).
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