Originally Posted by Lcasanova
Just make sure the grain is maltable and food grade.
This is the main problem I have in NZ, we can't get sorghum at all, and any millet here is treated so it won't sprout.
So far I've malted buckwheat and amaranth. The buckwheat was all good, but the amaranth was so small that it was impossible to separate the roots and shoots and it was a big sticky mess when I was drying it. I don't know how easy it will be to mash but it will probably make a nice steeping grain.
where did you find a diagram to make that malting box
The original idea was from a guy on the aussiehomebrewer forum who owns the O'Briens GF brewery there, but I basically made a box 1m square, the bottom part is 300mm high, the middle part is 100m high, and the lid is a bit more complex but as long as there is room for air circulation and an extraction fan you can do what you want. I'll post a pic of my lid when I get home from work.
No problem, I've taken so much from this forum its about time I gave a little back.
I'm in the process of malting more buckwheat to have a go with different lautering/sparging methods. I'll let you know how that goes.