Green malt for production of brown is allowed to dry out and wither at the end of germination.
Drying is completed using direct heating at low temperature rising to 130°C. Little or no saccharification takes place and a mealy or biscuit texture should be evident on cutting with the farinator.

Within living memory, brown malt was made on a small kiln, with a woven fire floor 20 ft square, and a chimney with a swinging cowl like an oast house kiln for hops. The kiln would be wood fired which is said to have imparted a distinctive flavour. Ash, hazel, hornbeam and birch poles cut in 5 ft lengths of 4-8 in diameter were used for initial firing and faggots, made of bundles of brushwood, to give the fiercer heat for the final roast.