Our high dried malts are finished in our GKV (germination kiln vessel.)
We use higher temperatures over a longer period of time than our base malts to bring out additional flavours, colours, and aromas, without losing the enzymes or extract levels.
Rocky Mountain malt is kilned at a higher temperature then our other base malts, which gives a deeper malt aroma and more defined flavour. Despite the higher kiln temperatures, it still maintains enough enzymatic power to work on its own. It’s a great compliment to our base malts and a nice Canadian substitute for a Vienna malt.
Kananaskis For this malt we turn our kiln up nice and high to develop toasty flavours and aromas. We finish it to similar specifications as a Munich, but try it for yourself as it has some delicious attributes that are unique. Lots of brewers use it as a portion of the malt bill to add character and depth, but it has enough enzymatic activity to use as 100% of the malt bill as well.