What aspect of roasting determines the color and flavor of malt?

The temperature at which the malt is kilned is a critical factor in determining both the color and flavor of malt during the roasting process. Kilning is the process where malted grains are dried and partially cooked. This temperature affects the Maillard reaction and caramelization, which contribute to the development of complex flavors and different hues in the final malt product.

At higher temperatures, the Maillard reaction intensifies, leading to darker colors and richer, more robust flavors, such as chocolate or coffee notes. Conversely, lower temperatures result in lighter-colored malts with more subtle flavors.

While the duration of roasting time, type of grain, and moisture content of the malt also play roles in malt production, the kilning temperature is the primary driver of the resulting characteristics of the malt, making it essential for brewers in crafting specific styles of beer.