Can Pilsner malt be too dry?

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I just finished my malt kiln built after Brewing Beer The Hard Way’s design with the computer fan and electric fry pan. My computer fan was too powerful with its 12v power supply and the temp never got above 27C, but my Pilsner malt went from 35% after germination down to 6% in just 11 hours! I cured on a baking sheet in the oven at 170 for 2 hours and the final moisture was 0.4%!!! I was shooting for 10% moisture in the kiln, but it got away from me too quick. Didn’t want to skimp on the cure, so I ended up with super dry malt.

Will this malt still have good diastatic power and taste?

I have since hooked up an old 5v cell phone charger as a power supply to the computer fan and the ventilation is much better, and the temps get up to 50C with the fan running.
 
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