Don't try grinding your grain too soon after you malted it!

All about grains. Malting, smoking, grinding and other preparations.
Which grains are hot, which are not.

Moderator: Site Moderator

Post Reply
speedfreaksteve
Swill Maker
Posts: 352
Joined: Mon Oct 30, 2006 12:26 pm
Location: Ontario, Canada

Don't try grinding your grain too soon after you malted it!

Post by speedfreaksteve »

Just about burned out my 18 volt battery drill on my corona then I switched to manual grinding until my arm said no, which wasn't very long!

I malted some wheat just before the weekend and gave it 36 hours in my food dehydrator to dry. Since then it's been air drying. I thought it would be enough, but I could tell they were a little heavier still than before I malted them. I know they should come out drying to around the same weight, but I was just too excited to start getting my grains all prepared for my next mashing planned later this week. Anyways, they basically gummed up my mill. Besides that, the grain just had so much resistance in it from the extra water content. The grains weren't damp to the touch or anything, just not bone dry.

Lesson learned. They're in the oven now on low with the door propped open to help speed things up.
_______________________________
15 gallon keg pot still
15 gallon Brew King boiler
2 35 gallon fermenters
User avatar
thecroweater
retired
Posts: 6079
Joined: Wed Mar 14, 2012 9:04 am
Location: Central Highlands Vic. Australia

Re: Don't try grinding your grain too soon after you malted

Post by thecroweater »

if they get to hot they will denature, lower temps for longer is better or you need a mill that can take green malt
Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety. Benjamin Franklin
User avatar
der wo
Master of Distillation
Posts: 3817
Joined: Mon Apr 13, 2015 2:40 am
Location: Rote Flora, Hamburg

Re: Don't try grinding your grain too soon after you malted

Post by der wo »

If it is still really wet, don't go over 40°C. If it's almost done go up to 60°C.
In this way, imperialism brings catastrophe as a mode of existence back from the periphery of capitalist development to its point of departure. - Rosa Luxemburg
Pikey
Site Donor
Site Donor
Posts: 2444
Joined: Sun Oct 16, 2016 3:29 pm
Location: At the edge of the Wild Wood

Re: Don't try grinding your grain too soon after you malted

Post by Pikey »

Does drying the malt do anything except allow it to be kept ?

I've wondeered about the possibility of putting the raw matled grains through a food processor to chop them up, then using it straight away.
User avatar
der wo
Master of Distillation
Posts: 3817
Joined: Mon Apr 13, 2015 2:40 am
Location: Rote Flora, Hamburg

Re: Don't try grinding your grain too soon after you malted

Post by der wo »

First of all it stops the germinating process. To stop it at the right moment is important. Then like you say it allows a storage.
And there are differences in taste. A search for "green malt" will give you more details.
In this way, imperialism brings catastrophe as a mode of existence back from the periphery of capitalist development to its point of departure. - Rosa Luxemburg
User avatar
thecroweater
retired
Posts: 6079
Joined: Wed Mar 14, 2012 9:04 am
Location: Central Highlands Vic. Australia

Re: Don't try grinding your grain too soon after you malted

Post by thecroweater »

Green malt tends to give earthy hay notes, I like it some mightn't.
Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety. Benjamin Franklin
dukethebeagle120
Site Donor
Site Donor
Posts: 723
Joined: Wed Jul 27, 2016 11:08 am
Location: french canada with good vermont neighbors

Re: Don't try grinding your grain too soon after you malted

Post by dukethebeagle120 »

i always mash with green malt.i like it also.
one question,has anyone ever ground green malt then froze it for futur use
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
Pikey
Site Donor
Site Donor
Posts: 2444
Joined: Sun Oct 16, 2016 3:29 pm
Location: At the edge of the Wild Wood

Re: Don't try grinding your grain too soon after you malted

Post by Pikey »

dukethebeagle120 wrote:i always mash with green malt.i like it also.
one question,has anyone ever ground green malt then froze it for futur use
I guess that would work if you cooked it first :D

But maybe that rather defeats the object :oops:
speedfreaksteve
Swill Maker
Posts: 352
Joined: Mon Oct 30, 2006 12:26 pm
Location: Ontario, Canada

Re: Don't try grinding your grain too soon after you malted

Post by speedfreaksteve »

thecroweater wrote:if they get to hot they will denature, lower temps for longer is better or you need a mill that can take green malt
I would hope that anyone doing AG mashes would understand the denature point for each grain enzyme. :)
_______________________________
15 gallon keg pot still
15 gallon Brew King boiler
2 35 gallon fermenters
User avatar
der wo
Master of Distillation
Posts: 3817
Joined: Mon Apr 13, 2015 2:40 am
Location: Rote Flora, Hamburg

Re: Don't try grinding your grain too soon after you malted

Post by der wo »

Here the correct temps for drying Pilsner malt:
Pilsner.png
"Stunden" means hours
"Wassergehalt" means water content.
Because you want as high as possible enzyme activity, stay a little (5°C) under the temps of drying Pilsner.
In this way, imperialism brings catastrophe as a mode of existence back from the periphery of capitalist development to its point of departure. - Rosa Luxemburg
Post Reply