Malting my own

[bracconiere]

Could you @bracconiere somewhat outline the basics of your mashing process please?

well, 50% is good for homemalt considering it's $2 a lb for store bought now....but since the feed store changed brands of whole barley i've only been pulling 68% down from 82%....

i find with homemalt you need to do a second decotion from ~150f, to 162f, for a alpha rest..it gives about a 10% bump up in effec....(works even better with store bought)


i just scoop up some of the mash and bring it to a boil...add it back stir it in, check temp do it again until it reads 162....

and i would say how long do you let your acrospirses get? i find i get better effec if i let most of them jump out of the husks..like looks over sprouted, but i don't know...get better effec. despite what they say is ideal....

 

[bracconiere]

Also @bracconiere, lightly sucking up malted barley with roots still attached, using a vacuum with ridged hose makes a pretty good job of breaking them off.

LOL, you must have missed my epic dryer thread. i now have a dedicated dryer, that i just throw them in... and run it for 10 or so minutes...malt comes out prestine!

 

[bracconiere]

grain bed was at 143 degrees.. That low enough to make a significant impact?

yes....

 

[Munichdark]

and i would say how long do you let your acrospirses get

I usually don't let them get out of husks before drying.. Some obviously pop out though.. Next time I'll try it your way.. By that I mean waiting for most of them to shoot out..

 

[Munichdark]

i find with homemalt you need to do a second decotion from ~150f, to 162f, f

What's the first decoction then? Is it the original 1 hour Mash? Or two decoction steps to bring from 150 to 162 after 1 hour mash?

 

[Munichdark]

Plus you said earlier a while ago that using A ten gallon cooler your doing a ten gallon batch.. Does that mean you sparge twice in order to collect ten gallons wort or is that ten gallon cooler large enough to collect ten gallons wort with only single sparge? I know that doing 8and a half gallons with 1.5 quarts per pound my cooler gets pretty full after adding 18 quarts sparge water to grains..

 

[bracconiere]

I usually don't let them get out of husks before drying.. Some obviously pop out though.. Next time I'll try it your way.. By that I mean waiting for most of them to shoot out..

i find letting most of the kernels pop out, i get better effec....probably, because i'm simple and not smart enough to build some sort of misting device, and drum on a timed roller...so better over malted then under, since it ain't going to be even...

What's the first decoction then? Is it the original 1 hour Mash? Or two decoction steps to bring from 150 to 162 after 1 hour mash?

i add gluco to everything, so i just shoot for anything at first in the brewers window 145-158f for like 30 min, because beta amylase is fast acting.. then ramp it up to 162 to stretch the alpha, a hardier enyme that likes it hot , to it's max potential....have NO idea what that would do to a FG without gluco though. but i get a big bump in OG..

Plus you said earlier a while ago that using A ten gallon cooler your doing a ten gallon batch.. Does that mean you sparge twice in order to collect ten gallons wort or is that ten gallon cooler large enough to collect ten gallons wort with only single sparge? I know that doing 8and a half gallons with 1.5 quarts per pound my cooler gets pretty full after adding 18 quarts sparge water to grains..

i fly sparge....so ~20lbs of grain and 7 gallons water fits my 10 gallon cooler nicely, and a sparge with about 10 gallons water, slowly to get about 12 gallons into the BK....

 

[PCABrewing]

largley, 12 hours at 170f..sometimes 160f...but when the rootlets are dust to the fingers...and blow off easy...and you can tell by the smell, much better after some time, otherwise green grass...

Ok, what would you recommend for temperature and time to take an existing malt darker by say 10 SRM?
Is it feasible?

I was thinking of toasting some of the Simpsons Golden Naked Oats, just as an experiment. If they taste good I'll brew with them.
Convection oven, baking sheets with parchment paper or do I need screen? It's already dry.
Temp, time?

 

[bracconiere]

Ok, what would you recommend for temperature and time to take an existing malt darker by say 10 SRM?
Is it feasible?

I was thinking of toasting some of the Simpsons Golden Naked Oats, just as an experiment. If they taste good I'll brew with them.
Convection oven, baking sheets with parchment paper or do I need screen? It's already dry.
Temp, time?

you're going to get roasted starch and not carmelized sugar flavors? so think 'dark rue' not toffee....and for something like that, i'd actually guess, toasting in a hot pan oven medium heat, until it smells like the flavor you're shooting for.....

 

[PCABrewing]

you're going to get roasted starch and not carmelized sugar flavors? so think 'dark rue' not toffee....

Ah yes, that makes sense, hadn't considered the state of conversion.
Reset...

 

[bracconiere]

Ah yes, that makes sense, hadn't considered the state of conversion.
Reset...

i wouldn't give up completely, dark rue tastes pretty good.....and so does toasted bread!

 

[PCABrewing]

you're going to get roasted starch and not carmelized sugar flavors? so think 'dark rue' not toffee....and for something like that, i'd actually guess, toasting in a hot pan oven medium heat, until it smells like the flavor you're shooting for.....

Actually Oat based rue might be good, just not for beer. Heart-healthy gravy anyone...

 

[bracconiere]

Actually Oat based rue might be good, just not for beer. Heart-healthy gravy anyone...

people always talk about mouth feel in their beer!

 

[marc1]

you're going to get roasted starch and not carmelized sugar flavors? so think 'dark rue' not toffee....and for something like that, i'd actually guess, toasting in a hot pan oven medium heat, until it smells like the flavor you're shooting for.....

Golden Naked Oats are like a Crystal Oat