If you stew green malt, it can’t be called pale malt anymore. A light Munich is stewed briefly. The difference is when we kiln Malt by forcing off moisture, you get a Maillard reaction which offers an entire range of specific flavours and aromas such as pale malt and light biscuits. They are typically malty, cracker,sweet, graham sorts of flavours.
Now when we cook the malt in the green Malt stage we are retaining moisture and heating. This makes a Melanoidin reaction. These are your Munich’s, crystals, caramels malts.They are very distinctive in flavour and aroma such as toffee,caramel, dark sugars.
So since we are heating in a recirculating fashion it is difficult to get a stewing effect without exceeding temperatures that destroy enzymes and lower diastatic power.....just some of the parameters needed for base malts like pale 2 row.
some companies have achieved a light pale malt style that has been stewed....they are referred to as carapils, we make one called caramel light, and so on.
So you want to Malt? You can steep your grains using a Rubbermaid tote and an aquarium air pump. Cycle between dry rest periods and steep periods until the barley begins to chit and rootlets begin to emerge.
Once it’s growing continue to mix the green malt by hand a few times each day....and every few hours the last day or so as it will grow rapidly in later stages. Keep fresh air and spray with cool water as you will probably experience high temps. Your grain should germinate no higher than 18*C. Wait until you can find at least a couple acrospires popping through. Use you oven for kilning. 140*F or less makes pale malt and retains usefully enzymes for brewing.... higher temps make different flavours but the hotter you go, the more you destroy enzymes and such.
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