How are high dried malts produced?

High dried malts are produced through the kilning process, where the temperatures are elevated to achieve the desired levels of drying and color development. This process typically follows the germination phase of malt production, where the grains have been soaked in water to initiate sprouting. During kilning, the moisture content is reduced, and the heat causes the starches in the malt to caramelize, resulting in the rich flavors and darker colors associated with high dried malts.

The raised temperatures during kilning not only dry the malt but also develop complex flavor compounds, toasting the sugars present in the malt. This leads to a range of flavors that can include toffee, caramel, and chocolate, which are characteristic of many darker beers. The thorough control of temperature during this stage is crucial, as it influences both the final color and flavor profile of the malt.

In contrast, the other options relate to different aspects of brewing or malt processing that do not contribute directly to the production of high dried malts, such as soaking or fermentation practices. Therefore, understanding the role of the kilning temperature in producing high dried malts is essential for anyone studying advanced brewing techniques.