Abstract
Kilning temperature strongly affects malt colour, enzyme preservation, moisture reduction, Maillard reaction intensity, and flavour precursor formation during malting. This study examines the effects of kilning temperature on malt colour and flavour precursor development. Barley malt samples were kilned under controlled temperature profiles and analyzed for colour units, moisture content, enzymatic activity, amino nitrogen, reducing sugars, melanoidin formation, and wort flavour indicators. The results show that higher kilning temperatures increased malt colour and promoted stronger formation of Maillard-derived flavour precursors. However, excessive heat reduced enzyme activity and lowered fermentable extract potential. Moderate kilning conditions provided a balanced malt profile by preserving sufficient enzymatic function while supporting desirable colour and flavour formation. The study demonstrates that kilning temperature must be selected according to the intended beer style, where pale beers require enzyme retention and specialty beers benefit from stronger thermal flavour development. Overall, the findings support improved malt process design.