The final stage of malting: steeped, germinated malting barley is heated, then dried down to a specified final moisture, halting the malt’s metabolism and enzyme activity, while kilning temperature and duration are selected to produce malts with a wide range of colour and flavour, from pale lager malts to dark roasted types. The step must also control nitrosamine formation — a safety consideration in malt kilning that regulators monitor. Green malt enters the kiln moist and exits stable and flavourful.