consistantly alcoholic liquid

[Ogilthorpe2]

i've broken it down in pictorial form in a few threads. i'd have to dig one up.

When it comes to cooking, I have been known to take “from scratch” to the extreme, so why not beer too? Very interested in learning your process.

 

[bracconiere]

well, i can give a quick run down.

i soak it in my unused vanity bathtub, for about 2-3 hours. drain.

next day i soak it for 10-15 minutes by letting it slowly drain. repeat till the acrospires are mostly popping out the husks.

then i spread it out on sweater drying racks, and run a box fan blowing over them for a day.

after a day, their dry enough to put in the oven at the lowest setting, which if your oven only goes down to 170f, mine is actually 200f set at 170f, and will make a dark munich malt. but i modded my oven to go lower so i can make pale now. (not that the munich makes bad beer, but when you start with black, it's hard to add vareity)

then after it's kilned for 12 hours in the oven i mix it up till the rootlets are all broken off. then deculm in front of box fan by pouring back and forth between storage totes, until no more rootlets are visibly being blown away.

then it will be ready to make the freshest beer ever!

takes about 5 or so days start to finish. i do 20lb batches at a time.

 

[Ogilthorpe2]

Probably won’t have time until the doldrums of winter, but I’m so trying this.

 

[bracconiere]

Probably won’t have time until the doldrums of winter, but I’m so trying this.

Maybe the admins will have to add a "homemalting forum"


and you can use a rectangular cooler if you're just making enough for a 5 gallon batch. that's how i make my crystal malt, just soak in the cooler, close the lid, and set it on it's side to drain since the lid isn't water tight)

 

[NGD]

I’ve been wondering what to do with our antique clawfoot tub. Now if I can just get the SO on board.

 

[bracconiere]

the way you make your beer you qualify as a homebrewer and a homemaltster.

man i've been playin music match with you for how long? i didn't even realize you were there from the beginning!

 

[bracconiere]

I’ve been wondering what to do with our antique clawfoot tub. Now if I can just get the SO on board.

most people say their SO complain about spending money! tell them it'll save you $25 on a 10 gallon batch!

and we all need to get a report from someone, two so far, i've sent my malt to for a report still! (personaly i think it's better, probably because it's straight from the kiln into the mash tun)

 

[day_trippr]

fwiw, some modern vintage ovens have low temperature capabilities that aren't evident in the basic control panel functionality. We have a 2019 Samsung slide-in range/oven that with a bit of prestidigitation opens a low range down to 90 degrees F...

Cheers!

 

[bracconiere]

prestidigitation

i had to google that to see if it was a real word, lol (and for pale malt you need an actual measured, 160-170f for 12 hours)

 

[marc1]

well, i can give a quick run down.

i soak it in my unused vanity bathtub, for about 2-3 hours. drain.

next day i soak it for 10-15 minutes by letting it slowly drain. repeat till the acrospires are mostly popping out the husks.

then i spread it out on sweater drying racks, and run a box fan blowing over them for a day.

after a day, their dry enough to put in the oven at the lowest setting, which if your oven only goes down to 170f, mine is actually 200f set at 170f, and will make a dark munich malt. but i modded my oven to go lower so i can make pale now. (not that the munich makes bad beer, but when you start with black, it's hard to add vareity)

then after it's kilned for 12 hours in the oven i mix it up till the rootlets are all broken off. then deculm in front of box fan by pouring back and forth between storage totes, until no more rootlets are visibly being blown away.

then it will be ready to make the freshest beer ever!

takes about 5 or so days start to finish. i do 20lb batches at a time.

I sprout barley and wheat to feed the chickens. The Amish feed store has them for <$10 a sack. I'll have to try drying and cooking them in the oven. Maybe I'll order that gluco enzyme and make a bracconiere beer! (I'd just have to lower the alcohol - 8% is too much for me )

What's your process for crystal malt?

 

[day_trippr]

i had to google that to see if it was a real word, lol (and for pale malt you need an actual measured, 160-170f for 12 hours)

160-170 F would be a challenge for most ovens, especially dumb ones...

Cheers! (I try to use only "real words", fwiw )

 

[bracconiere]

i pay 12.99 for a 50lb sack.

What's your process for crystal malt?

i sprout it the same, but add the extra step of stewing it before drying the same way. so when it's "ripe" i throw it in a pot with a lid into the oven at 150f, let it sit till it's al that temp then wait a bit more, then dry and roast at 250 for 12 hours, i don't have a way to stir it for evenness so to do lower Lovibond crystal i have to do it medium and slow....

 

[bracconiere]

(I try to use only "real words", fwiw )

yeah whatever, your kegerators are unreal!

 

[ba-brewer]

man i've been playin music match with you for how long? i didn't even realize you were there from the beginning!

I am guilty of clinking on interesting or funny sounding posts. When this came up on the alerts I did not remember the thread until I looked back at the start of the thread. Not sure how we have been playing music match, it has not been that long but it might seem that when things get on a roll.

i pay 12.99 for a 50lb sack.

By your location I am assuming you are using feed grain and not seed for planting. As you need viable seeds to malt is there something you need to ask for or look for to make sure they will sprout?

I have thought of trying your process to produce a self converting brown malt to use in an English porter.

 

[bracconiere]

I am guilty of clinking on interesting or funny sounding posts. When this came up on the alerts I did not remember the thread until I looked back at the start of the thread. Not sure how we have been playing music match, it has not been that long but it might seem that when things get on a roll.

LOL, it was the first, we all know it wasn't my last!

As you need viable seeds to malt is there something you need to ask for or look for to make sure they will sprout?

ask for Whole Barley, they will usually order it if they don't stock it. feed grain will have some corn and millet in it, but as far as i know that's the only difference.

 

[bracconiere]

oh by coincidence one of the threads, that i posted a pictorial of malting popped up in my alerts this morning!

https://www.homebrewtalk.com/thread...ountry-need-alternatives.186770/#post-8987613