How are base malts primarily processed?

Base malts are primarily processed through kilning, which is a critical step in the malting process. During kilning, the germinated barley is heated in a kiln to stop the germination and to develop the appropriate enzymes and color. This process also helps to drive off excess moisture, enabling the malt to be shelf-stable and suitable for brewing. The temperature and duration of kilning can vary to produce different styles of base malts, such as pale malt, which typically has a lighter color and higher enzyme content, or Munich and Vienna malts, which are kilned to darker shades and used for richer flavors.

This processing method differs significantly from roasting, which is specifically applied to specialty malts to impart darker colors and distinct flavors but does not describe the primary treatment of base malts. Boiling and fermentation are processes associated with brewing and beer production, not the primary malting techniques used for base malts.