Brumalt two ways: withered vs. high moisture

In this video I'm making brumalt using a naturally occuring "hot couch" method where the malt is allowed to rise in temperature to 50 C 122 F on it's own. One malt is couched after drying out a little (withered) and the other malt is couched directly after germination while it still has a 40% moisture content. This comparison shows the effect that the enzymes can have on melanoidin production and colour. Check out the blog for more info: brewingbeerthehardway.wordpre...
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[@manatoa1]

Was there a significant difference in flavour and aroma, or just colour? Also I just read your post on your sweet brown bread malt. I'll give it a try this weekend if I have the time. It sounds delicious.

[@BrewingBeerTheHardWay1]

Yes, there is a big difference, when you chew the malt the lighter one tastes like toasted marshmallows the darker one is very raisin-y

[@thornhedge9639]

By couching; you are referring to fermenting correct? I'm unfamiliar with the technical terms used in brewing so I have to ask, but it makes sense because that would cause the rise in temperature you witnessed.