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All Grain Brewing / Re: malting your own
« on: July 20, 2011, 12:32:21 PM »
I have home malted wheat as well as barley and it is a major PITA but like a lot other things in life I am a better person for having tried it-like driving from Mobile to Panama in a Karman ghia with another large American when the Pan-Am hiway was a 2 lane road-a youthful exuberance!!.
Separate the chaff from it up front by a short soaking (chaff floats) and put the grain in a bucket filled 3" over grain level and soak X 7 hours drain X 7 hours then soaked X 7 hours then placed in a large plastic tray which had been lined with paper towels.When the rootlets (multiple tiny hairlike fibers) pop out one is close to full modification and needs to examine every hour.When the TIP of the root begins to uncap (about 1/16" tip) the opposite end of the seed from the rootlets then it is fully modified.U could also slice a seed every hour lengthwise and also be able to see when it is about to "crown".DON'T wait for the root to come completely out.
I had weighed the dry grain and after it was malted it was 50% heavier.I placed it in the legs of some cotton scrub pants and I ran it in the dryer on delicate X 15 " a few times weighing it after each cycle and when it was 10% heavier than the raw grain,I stopped.I then put the seeds in a big collander with a SS screen and rubbed the seeds against the bottom and the rootlets fell off.
i crushed it and brewed the next day.My efficiency was 75% of what a commercially malted grain would produce (75% of the usual 70% efficiency) rather than half as efficient as others have reported so i consider it a success but like the long drive I mentioned,a once only experience.
Separate the chaff from it up front by a short soaking (chaff floats) and put the grain in a bucket filled 3" over grain level and soak X 7 hours drain X 7 hours then soaked X 7 hours then placed in a large plastic tray which had been lined with paper towels.When the rootlets (multiple tiny hairlike fibers) pop out one is close to full modification and needs to examine every hour.When the TIP of the root begins to uncap (about 1/16" tip) the opposite end of the seed from the rootlets then it is fully modified.U could also slice a seed every hour lengthwise and also be able to see when it is about to "crown".DON'T wait for the root to come completely out.
I had weighed the dry grain and after it was malted it was 50% heavier.I placed it in the legs of some cotton scrub pants and I ran it in the dryer on delicate X 15 " a few times weighing it after each cycle and when it was 10% heavier than the raw grain,I stopped.I then put the seeds in a big collander with a SS screen and rubbed the seeds against the bottom and the rootlets fell off.
i crushed it and brewed the next day.My efficiency was 75% of what a commercially malted grain would produce (75% of the usual 70% efficiency) rather than half as efficient as others have reported so i consider it a success but like the long drive I mentioned,a once only experience.
