Originally Posted by morticaixavier
Yeah I meant to mash the home made pale malt alone to get an idea of the extract potential of the grain itself....
Thanks a lot that you show me a way to analyze the grain and my technique .
In fact , I've also thought about making pale malt but I found it more difficult and complicated than crystal malt .
Besides , dealing with mash water is not so easy for me , as it needs adjusting the profile , the pH and so on .
That's why I intended to make and use steeping grains .
As far as I know , making pale malt is not just kilning at about 100F . The green malt should be dried in two stages , first at
about 100-125F until the moisture of the grain gets down to 10% and then at 140-160F until the moisture is at or below 6% .
Then it is kilned at 176-185F for 3-5 Hours to produce standard pale malt .
According to an article titled "Malting Your Own" from "BYO" magazine , it can also be kilned at higher temperatures ( 220-400F ) .
It recommends kilning at 220F for 4 Hours to produce Munich malt . It's also mentioned in the article that more highly kilned malts will
have little or no enzymatic power .
So , for example , is 400F too high for kilning ?!
I would rather kiln at 250F , as it's much easier for me to keep it at this temperature constantly in the Oven .
What do you think about that ?!
By the way , I talked recently to another grain seller and he said that he has gotten some grains with a relatively good quality , but the problem is that he works and lives in another city . He promised to bring some sample for me as soon as he comes to our city for any reason ( may be next Week ) .
I'll try to make some crystal malt using that sample to see if there would be any difference .