It's about time that I explained why the title is "a bit of the 19th Century".
Early in the 19th Century rotating kilns were brought in to produce the black malt for colouring Porters: The (occasionally dangerous) substances previously used had been made illegal.
As the 19th Century proceeded those rotating cylinder kilns were used for creating other malts.
Some malt types were obviously created in rotating cylinders; crystal malts being one entire family of malts created in rotating kilns. Some malts were started off in rotating cylinders, and then finished off in traditional directly heated kilns. All malts were eventually created in rotating kilns, as they are today.
Brown malt was one species often part kilned in cylinders before finishing off in traditional kilns (to pop or create "blown" malt). Brown malt so created may have been more darkly roasted to make up for the much smaller proportion of brown malt used in the Porter grists. Brown malt no longer had to be diastatic and often wasn't.
But I can't tell from records translated and recorded by, say, Ron Pattinson, which process was used. It's possible to sometimes guess. It's much easier to cop out and not try to cover the later 19th Century period (and early 20th).
Get advice on making beer from raw ingredients (malt, hops, water and yeast)
Cask-conditioned style ale out of a keg/Cornie (the "treatise"): https://drive.google.com/file/d/0BwzEv5 ... V1bWc/view