You have to make it from whole kernel corn. There's a few older threads around on process. The basics are you wet the corn first, get it to "germinate" or start to sprout, then after the sprouts grow to be about 1.5 inches long, you dry it, knock the roots off (put them in a bag and bang it against something), and grind it up good. Iv'e tried 3 different methods and while I got it to work (sprout) it all went bad (mold, stink, soured) before the sprouts reached long enough. I gave up and just use regular barley malt for conversion when I'm using grain mash.
Basic method...take a plastic paint bucket...drill a few small holes in the bottom so water drains out real slow. Put 5-10lbs of whole kernel corn in it and fill it up with water. Let the bucket slowly drain (you can put it in a large sink or tub). Keep doing this, filling the bucket at least twice a day, and tossing the corn, until most of it has sprouted and the longer ones are 1 to 2 inches long. Then spread the corn out on plastic or a screen and dry it. You can do this in an oven but it has to be VERY low heat. You can do it in the sun, or use a fan to blow on it. Knock the rootlets off and grind it.
J.Tom pours his whole corn into a mesh/nylon duffle bag...then puts it in a running creek where the water is just up to the top. The moving water keeps it fresh/oxygenated and keeps heat from building up. After a day or so, he takes it out and buries the sack under some leaves to keep it damp/cool until sprouts are long enough. J. Tom also don't use any storebought yeast.
A "gallon" of corn is approximately 6 to 6.5 lbs. He's using a "barrel" recipe (50 to 55 gallons). Bushel is approximately 56lbs.
Malting "is" the process of sprouting grain. Any grain, rye, barley, corn, etc., can be "malted". So, "malt" only refers to the process, not the grain itself. You can have "malted corn", or "malted rye", or "malted barley", etc.
Last edited by Usge
on Wed Aug 19, 2009 11:03 am, edited 1 time in total.