Don't try grinding your grain too soon after you malted it!
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- Swill Maker
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Don't try grinding your grain too soon after you malted it!
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.
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
15 gallon keg pot still
15 gallon Brew King boiler
2 35 gallon fermenters
- thecroweater
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Re: Don't try grinding your grain too soon after you malted
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
- der wo
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Re: Don't try grinding your grain too soon after you malted
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
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Re: Don't try grinding your grain too soon after you malted
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.
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.
- der wo
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Re: Don't try grinding your grain too soon after you malted
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.
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
- thecroweater
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Re: Don't try grinding your grain too soon after you malted
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
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Re: Don't try grinding your grain too soon after you malted
i always mash with green malt.i like it also.
one question,has anyone ever ground green malt then froze it for futur use
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
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Re: Don't try grinding your grain too soon after you malted
I guess that would work if you cooked it firstdukethebeagle120 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
But maybe that rather defeats the object
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Re: Don't try grinding your grain too soon after you malted
I would hope that anyone doing AG mashes would understand the denature point for each grain enzyme.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
_______________________________
15 gallon keg pot still
15 gallon Brew King boiler
2 35 gallon fermenters
15 gallon keg pot still
15 gallon Brew King boiler
2 35 gallon fermenters
- 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
Here the correct temps for drying Pilsner malt:
"Wassergehalt" means water content.
Because you want as high as possible enzyme activity, stay a little (5°C) under the temps of drying Pilsner.
"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