Kilning Lager malt

A classic post today. Basically just a series of tables. You know how I love me a good table or two

"Kilning.
The finishing temperature (in the malt) for the three types of malt employed in lager brewing vary as under:—

Pale	140° to 178° F.
Medium	196° to 207° F.
Dark	201° to 212° F.

Particulars of treatment on the kilns:—

For pale and medium malts	12 hours on upper (drying) floor.
	12 hours on lower (curing) floors.

Loaded 6 A.M. and 6 P.M. . . . 24 hours in all.

Pale.			Medium.
Turnings.	Hour.	Temperature in air, º F.	Turnings.	Hour.	Temperature in air, º F.
1	8	100	1	7	113
2	9	106	2	8	118
3	10	113	3	9	125
4	11	122	4	10	128
5	12	131	5	11	131
6	1	136	6	12	145
7	2	145	7	1	156
8	3	156 }	8	2	167
9	4	156 }*	9	3	180 }
10	5	150 }	10	4	180 } **
			11	5	180 }

* In malt, from 3 to 5.30, 167° F. ** In malt, from 3 to 5.30, 203° F.
Note.— Mechanical turners are almost universally employed on both floors.

Dark Malt.
24 hours on upper (drying) floor.
24 hours on lower (curing) floor.

The analyses of the various malts yield the following results:—

Time.	Temperature in air (curing). ºF.
Loaded at 7 a.m.—
to 10 a.m.	113
11 A.M. to 2 P.M.	122
3 P.M. to 8 P.M.	133
9 p.m. to midnight	145
at 1 a.m	154
2 A.M	167
3 A.M	180
from 3 A.M. to 6 A.M.	212 in malt. (Thausing).

Windisch, on the other hand, gives the following average composition of these three classes:—

Highest kiln heat in malt.	Pale, 166-178° F. (56-65° R.)	Medium, 189-212° F. (70-80° R.)	Dark, 223-246° F. (85-95° R.)
Colour of the corn	Pale	Pale	Yellowish.
Colour of the flour	White	Yellowish	Yellow.
Taste and smell	Mildly aromatic	Aromatic	Strongly aromatic.
Moisture	5.5 p.c.	4 p.c.	3 p.c.
Extract of the malt	73 p.c.	73 p.c.	73 p.c.
Extract of the dry substance	77 p.c.	76 p.c.	75 p.c.
Maltose in extract	74-76 p.c.	70-74 p.c.	66—68 p.c.
Apparent attenuation, Frohborg yeast	73-75 p.c.	70-72 p.c.	65-67 p.c.
Apparent attenuation, Saaz yeast	64 p.c.	61 p.c.	56 p.c.
Acidity (as lactic acid)	0.6 p.c.	0.8 p.c.	1.0 p.c.
Saccharification period	10-15 mins.	20 mins.	30 mins.
Colour of an 8 per cent, wort	Pale yellow	Full yellow	Gold yellow to brownish.
Expressed in N/100 iodine solution	1-1.5 cc.	3-4 c.c.	6-8 c.c.

Journal of the Institute of Brewing, vol. XVII, 1920, page 492.

By pale, medium and dark, I assume that they mean pils, pale Munich and dark Munich. Obviously, these aren;t the only three malts used in Lager brewing. They're the three base malt. Roasted malt was also used in very dark beers.