Crystal malt and methods for forming crystal malt

1. A process of producing crystal malt, comprising the steps of:

providing a batch of germinated malt having a first moisture content;

microwaving the batch of germinated malt such that at least 85% of the batch of germinated malt saccharifies, wherein during microwaving, the first moisture content is reduced to a second moisture content.

2. The process of claim 1 , wherein the first moisture content is from 40% to 50% by weight and the second moisture content is from 15% to 25% by weight.

3. The process of claim 2 , further comprising the step of drying the batch of germinated malt so as to reduce the second moisture content to a third moisture content.

4. The process of claim 3 , wherein the step of drying is performed at a temperature of 65° C. to 140° C. for a period of 2 hours to 20 hours.

5. The process of claim 3 , wherein the third moisture content is from 3.0% to 6.0% by weight.

6. The process of claim 1 , wherein the step of microwaving is performed for a time of 2 minutes to 20 minutes.

7. The process of claim 1 , wherein, during the step of microwaving, the batch of germinated malt reaches a temperature of 65° C. to 68° C.

8. The process of claim 1 , further comprising a step of cooling the batch of germinated malt after microwaving to allow the saccharified batch of germinated malt to crystallize.

9. The process of claim 1 , wherein, upon completion of the step of microwaving, at least 95% of the batch of germinated malt saccharifies.

10. The process of claim 1 , wherein, after microwaving, the saccharified batch of germinated malt contains less than 50 ppb of 4-methylimidazole.

11. The process of claim 1 , wherein, after microwaving, the saccharified batch of germinated malt produces a wort having a beta-glucan level of at most 200 ppm.

12. The process of claim 1 , wherein, after microwaving, the saccharified batch of germinated malt produces a wort having a color in the range of 5 to 32 Standard Reference Method.

13. The process of claim 1 , wherein, after microwaving, the saccharified batch of germinated malt has, on average, a single grain hardness of at most 100 as measured according to Single Kernel Characterization System 4100.

14. A batch of crystal malt, comprising:

at least 90% crystallized malt kernels; and

wherein the batch of crystal malt contains less than 50 ppb of 4-methylimidazole (4-MeI).

15. The batch of crystal malt of claim 14 , wherein for a flavor profile considering flavors of malty, nutty, sweet, biscuity, astringent, bready, smokey, sour, grainy, and toast, the most noticeable flavor is at least one of malty, sweet, bready, or biscuity.

16. The batch of crystal malt of claim 14 , wherein the crystal malt is produced from a variety of barley.

17. A method of producing crystal malt, comprising the steps of:

providing a batch of malted grain;

steeping the batch of malted grain, wherein the steeped batch of malted grain has a first moisture content;

heating the batch of malted grain such that at least 85% of the batch of malted grain saccharifies, wherein during heating, the first moisture content is reduced to a second moisture content.

18. The method of claim 17 , wherein the step of heating comprises microwaving the batch of malted grain.

19. The method of claim 18 , wherein the step of heating comprises steaming the batch of malted grain.

20. The method of claim 19 , wherein steaming is performed in a kiln and comprises injecting live steam having a temperature of 170° F. to 175° F. and a pressure of 35 psi to 40 psi into a bed of the kiln.

21. The method of claim 17 , wherein the step of providing a batch of malted grain comprises:

steeping a batch of grain;

germinating the batch of grain;

drying the batch of grain.

22. The method of claim 17 , further comprising the step of drying the batch of malted grain after the step of heating, wherein the step of drying further reduces the second moisture continent to a third moisture content.

23. The method of claim 22 , wherein the step of drying takes place at 55° C. to 140° C. for a time of 2 hours to 24 hours.

24. A process of producing crystal malt, comprising the steps of:

providing a batch comprising germinated malt or malted grain having a first moisture content;

heating the batch such that at least 85% of the batch saccharifies, wherein during heating, the first moisture content is reduced to a second moisture content.

25. The process of claim 24 , wherein the batch comprises germinated malt and wherein the first moisture content is from 40% to 50% by weight; and

wherein the step of heating comprises steaming the batch of malted grain, wherein the second moisture content is 3.5 to 5.0% by weight.

26. The process of claim 24 , wherein the batch comprises malted grain and wherein the process further comprises steeping the batch of malted grain before heating to provide the first moisture content.

27. The process of claim 26 , wherein, prior to the step of steeping the batch of malted grain, the step of providing the batch comprises:

steeping a batch of grain;

germinating the batch of grain; and

drying the batch of grain.

28. The process of claim 26 , wherein the step of heating comprises microwaving the batch of malted grain or steaming the batch of malted grain.

29. The process of claim 24 , wherein the batch comprises germinated malt and wherein the first moisture content is from 40% to 50% by weight;

wherein the step of heating comprises microwaving the batch and wherein the second moisture content is from 15% to 25% by weight; and

further comprising the step of drying the batch of germinated malt so as to reduce the second moisture content to a third moisture content.