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Old 09-20-2008, 02:13 AM   #1
Sep 2008
Posts: 2

Hey guys,
I am interested in knowing more about home-malting of grains to then be used in a mash.
Is anyone doing this?

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Old 09-20-2008, 02:36 AM   #2
Sep 2008
Williamstown, MA
Posts: 424
Liked 3 Times on 3 Posts

Not doing, but have a book ("the homebrewer's garden") that goes into gory detail. 50 degrees F and an aquarium air pump are two data points that stick.

NOT malting oats at home is another. Evidently prone to nasty infections - leave this to Fawcett.

Also has hops info for those of you suddenly developing an interest in hops growing. I've been at that for 10 years or so...

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Old 09-20-2008, 02:47 AM   #3
Dec 2007
Posts: 55
Liked 3 Times on 2 Posts

"How To Brew", a book by Palmer, has a short section on home malting.

I've done it a couple times... my wheat attempt got infected, my barley turned out ok.

In general, you need to soak the grain and let it absorb some water... drain the water in order to prevent it from "drowning" ... keep it moist until it starts to germinate and then dry it and roast it.

Roast temp/duration depends on the type of malt you want.
Humble Farmer Brewing
Holtville, CA
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Primary: Stone Delicious IPA clone
Secondary: The Father (Belgian Strong)

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