Join Date: Jun 2012
Location: Denver, CO
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GF Grains Malt, Mash, Wort Experiment
I malted most of the grains myself (hopefully correctly or close to it). I can post that process in a follow up comment if desired.
1.5oz of each then used a fine grind:
1) Malted Sorghum (likely over modified a bit). From Nutsonline.com
2) CO Malting Company Malted Bucket (with hulls).
3) Roasted Malted Buckwheat Groats. From Altan Alma, 25 mins at 325F.
4) CO Malting Company Red Millet (with hulls).
5) Roasted Malted Millet. From Altan Alma (German/white?), 25 mins at 325F.
6) Malted Millet. From Altan Alma.
*See attachment for the image of the grains prior to grind. Second from the right is the CO Malting company buckwheat w/ hull removed.
Malted, some roasted, ground up, smelled, added 1 cup of ~100F water to each in separate bowls and put in oven (oven at 120F) and let that sit for 25 mins. Then I heated the oven to about 145 let sit for 10 mins and heated back up to 140. let that sit for 25 mins. Then I heated to 170 let sit for 10 mins and heated to 160 and let that sit for 45 mins. I then added 2oz of boiling.
The Buckwheat groats soaked up all the water, so I added another 1/4 cup of water.
One by one, I filtered and then boiled for about 2 mins.
Let cool and my wife and I noted:
Ground Dry Smell, Wort Smell, Wort Flavor, Wort Color, Gravity, General Comments
Sorghum: bread smell,, Bread/yeasty,, Sweet/earthy/slight sour/slight spicy,, light ,, 1.039. Overall, good smell and flavor ok, best observed diastatic potential.
Buckwheat w/ hulls: None,, None,, Oatmeal like,, Pale,, 1.014,, Overall, not bad, not great, not bad, poor observed diastatic potential, slimy/gelatinous
Roasted Buckwheat: Earthy/Nutty,, Bread/Earthy/tart,, Spicy/Earthy,, Golden,, 1.014,, Overall, spicy was not good but nice earthy flavor, very gelatinous
Red Millet: Sweet/Sweet Potato,, none/sweet,, sweet/tart,, Pale,, 1.021,, Overall, ok, nothing great or bad, this was the middle of the road for this experiment.
Roasted Millet: sweet/popcorn/fresh warm bread/nutty,, toasted nutty/bread baking,, nutty/popcorn/kettle corn/toasted nuts,, light amber,, 1.021,, Overall, excellent color and flavor, my favorite.
Millet: oatmeal/slight sweet/nothing,, oatmeal/slight sour,, sweet/malto-meal/slight oatmeal,, light pale,, 1.032,, Overall, the light flavor is good and observed diastatic power was fair (better than Red Millet from CO Malting Co.).
Notes: 1) All were fairly gelatenous still, especially the Buckwheat and without the hulls, the groats had way more raw material causing it to soak up all the water I allowed. 2) I didn't stir the grist while steeping and this could have allowed better conversion. 3) I didn't hot or cold break so the wort was VERY cloudy and there was still particulate in it even though I did filter it. 4) malting grains is a long process and more expensive than CO Malting Company charges per pound, so for the products they supply I recommend trying them... with shipping I don't know the final cost per lb. 5) Sorghum is hard for me to find and is expensive but offered great diastatic power and might need to be used in part in most recipes to take advantage of this. 6) Millet offered the best flavors for what I had done. 7) I suspect that roasting Buckwheat needs to be done longer and probably hotter than what I did for a similar roast to what I achieved with the millet.