If I remember right, the max temperature you can reach without killing the enzymes while curing your malt is appx 212F (pale malt), this has to be ramped up to slowly for base malt. If you want crystal then you need to dry it somewhat after malting then bring to mashing temp, appx 155F, then you dry and cure.
This was copied from a listing of malts descriptions:
Beeston Crystal Malts
Beeston's caramalt and crystal malts are all produced from green two-row malt using the following method: The surface moisture is dried off at about 122 °F (50 °C) for approximately five minutes. The malt is then stewed at approximately 149-167 °F (65-75 °C) for about 40 minutes to stimulate the conversion of starches to sugars (crystallization). Drying and curing then takes place at about 176 °F (80 °C) for another 40 minutes, depending on the color required. The final drying and curing temperature varies among products; curing is typically done at about 275 °F (135 °C) for approximately two hours, depending on the color required. The darker the colors, the more intense the flavor.
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