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19) Burning peat in the kiln. 20) Peat smoke in the kiln
imparting its smoky character to the malt.
21) The smoky flavor will forever be a part of the malt dried in this manner.
22) The dressing machine is used to remove the sprouts and grind the malt. 23) The ground malt is called grist. 24) Grist quality being checked.
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