This species of malt should be made from strong, well-bodied barley, the process exactly the same as for pale malt, until it is about half dried on the kiln; you then change your fuel under the kiln from Coak or coal to ash or beech wood, which should be split into small handy billets, and a fierce, strong fire kept up, so as to complete the drying and colouring in three hours, during which time it should be frequently turned; when the colour is found sufficiently high, it may be thrown off; the workmen should be provided with wooden shoes, to protect their feet from the uncommon heat of the kiln in this last part of the process, which requires the grain to snap again from the excessive heat of the kiln.
"The American Practical Brewer and Tanner"
Joseph Coppinger
