I'd say that kilning the grain allows the rootlets to dry and is easier break off, cause you probably don't want that in your mash, since it won't contribute anything desirable.
I guess it'd help more to see what applies to barley.
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.