To what moisture content do you kiln the greenmalt of wheat?

[Guest]

To what moisture content do you kiln the greenmalt of wheat? Why do you use this moisture content? I have noticed at malt analysis page, that the greenmalt is dried to 4% H2O. Why this moisture level and is it possible to store wheat malt at higher moisture levels?

[Cargill Malt]

4% moisture is the best comprimise for all parties concerned. Lower levels result in fragile malt that breaks easily on transfer. Higher levels reduce the storage stability of the malt. Higher levels are also not ideal for the brewer as they do not want to pay for and ship excess water.