Time to kiln...finally!

So...germination had a few hiccups but I'm finally at the point of being ready to kiln.  The acrospire is about three-quarters the length of the grain and there are about four rootlets on the barley grain.  

Germination took twice as long as expected.  I have a few theories about this, the most likely being that it got too dry.  I did rotate and spray the barley down every day with water, but the climate here is very dry and it was hard to keep on top of maintaining a consistent moisture level...thinking of investing in a humidifier for the cold room I used for germination.  I'm still optimistic as I've read that the slower the germination the better and it can take longer than the 5ish days on average Maltsters typically quote for germination.

Needless to say, this is an experiment and I'm learning.  Luckily the barley didn't die and I'm ready to kiln!!

I will be kilning at 100°F for about 22-24 hours.  I will then increase the temperature to 150°F for 2-4 hours until the moisture of the barley is as close to 3% as I can get (anything less than 6% should be fine from what I've read).  Once I've reached 3-6% moisture level I will remove the dried rootlets and roast for about 30 minutes at 350°F to produce an Amber malt.