Malting
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Hamaki
Well-Known Member
I've done this a few times with mixed success. I'd weigh out my grain, place it in a five gal bucket & wash it several times to get rid of empty husks, stems, bugs, etc. Then I'd fill the bucket with lukewarm water to about 3" - 4" above the top of the grain and let it sit somewhere around room temp for 8 hours. I then drained for 8 hours, then refilled as before & soaked for another 8.
Next I'd drain the grain well & spread it in a large, shallow container. I used a plastic storage container designed to slide under a bed, about 1 1/2' X 4', so the grain is only one or two inches thick. Store this somewhere relatively cool and dark. I used my basement, generally low 60's in the summer, mid 50's in the winter. Stir the grain once or twice every day and mist it with a sprayer to keep moist.
I usually found the grain to be adequately converted about 1 - 2 days after rootlets appear. Take several grains and slice lengthwise to check length of the acrospire.
I tried drying a couple of batches with a small food dehydrator but that was no good for the volume I had so I converted a large plywood crate and placed a space heater in the bottom and screened vent holes in the top to dry my malt and any kilning I did in the oven. I built three screens and stirred the malt 3 or 4 times a day to dry uniformly. After dry I rubbed them around, about 1/4 lb at a time, in a wire mesh strainer to knock off the rootlets.
Sprouting generally took 5 - 7 days and drying 24 - 36 hours. Lots of effort and not much savings if you consider power cost. Quite a bit of fun, though
Good luck!
Next I'd drain the grain well & spread it in a large, shallow container. I used a plastic storage container designed to slide under a bed, about 1 1/2' X 4', so the grain is only one or two inches thick. Store this somewhere relatively cool and dark. I used my basement, generally low 60's in the summer, mid 50's in the winter. Stir the grain once or twice every day and mist it with a sprayer to keep moist.
I usually found the grain to be adequately converted about 1 - 2 days after rootlets appear. Take several grains and slice lengthwise to check length of the acrospire.
I tried drying a couple of batches with a small food dehydrator but that was no good for the volume I had so I converted a large plywood crate and placed a space heater in the bottom and screened vent holes in the top to dry my malt and any kilning I did in the oven. I built three screens and stirred the malt 3 or 4 times a day to dry uniformly. After dry I rubbed them around, about 1/4 lb at a time, in a wire mesh strainer to knock off the rootlets.
Sprouting generally took 5 - 7 days and drying 24 - 36 hours. Lots of effort and not much savings if you consider power cost. Quite a bit of fun, though
Good luck!
