Malting Corn and other Grains
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Malting Corn and other Grains
Hi fellow crafters
Looking for some info and experience.
I have been considering adding malted Corn to my whiskey
Is it worth it?
Does it add flavor?
I read that for beer the toasting of malt can be used to change profile, anybody tried this with corn?
Secondly
What other grains have you malted with success
I want to create something unique to really stretch myself
Thanks for the help
Looking for some info and experience.
I have been considering adding malted Corn to my whiskey
Is it worth it?
Does it add flavor?
I read that for beer the toasting of malt can be used to change profile, anybody tried this with corn?
Secondly
What other grains have you malted with success
I want to create something unique to really stretch myself
Thanks for the help
“The gin and tonic has saved more Englishmen's lives than all the doctors in the Empire” - Sir Winston Churchil
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Re: Malting Corn and other Grains
Is it worth it.
Depends on avalibility of base grains.
I view it as an extension to the craft.
Really going from grain to glass
If i had the space i would even grom the grain.
Makes it a complete experience
All in alll,if you want to get cheaper booze,the buy the malt cause its still cheaper then comercial
If you want to learn to become a complete brewer and distiller,then learn to malt.
I find it alot of fun
Depends on avalibility of base grains.
I view it as an extension to the craft.
Really going from grain to glass
If i had the space i would even grom the grain.
Makes it a complete experience
All in alll,if you want to get cheaper booze,the buy the malt cause its still cheaper then comercial
If you want to learn to become a complete brewer and distiller,then learn to malt.
I find it alot of fun
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
- still_stirrin
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Re: Malting Corn and other Grains
You can buy a loaf of bread at the grocery. Or, you can buy a bag of flour, some sugar and some yeast. You can even plant a garden of wheat and harvest your own grains. Any of these methods will put bread on your table. And any of these options will provide nourishment.
But, without doubt the latter option gives the greatest opportunity for “personality” and satisfaction for the efforts invested. Truly “homemade” with pride.
Learning to malt your own grains will give you a new experience (and challenge). But, you’ll know that you made the product with your own hands. Your investment will bring the greatest reward....pride. Will it be a better product than store bought? Without doubt.
ss
But, without doubt the latter option gives the greatest opportunity for “personality” and satisfaction for the efforts invested. Truly “homemade” with pride.
Learning to malt your own grains will give you a new experience (and challenge). But, you’ll know that you made the product with your own hands. Your investment will bring the greatest reward....pride. Will it be a better product than store bought? Without doubt.
ss
My LM/VM & Potstill: My build thread
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My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
- Twisted Brick
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Re: Malting Corn and other Grains
For me, wheat and rye. Both are easy to malt if you have the space. You can also be creative and customize your malts beyond what you can buy.
All of my grain (still working on corn) gets home malted and kilned, and although its time-consuming and more work, it is worth the effort. I've had success making amber and caramel malts, so you're not limited to just making pale malts.
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Re: Malting Corn and other Grains
i malt regulary specialy the barley, I malted corn, oats, rye. I have great results but the corn is what I found it more difficult to turn into the malt ... it takes less water at the start and a higher germination temperature, it has no great diastatic power. In any case ... Yes, the malt is my first choice. Raw grains are fine but malt is my favorite.
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Re: Malting Corn and other Grains
The way I see it, there’s malting corn, and then there’s malting other grains.
Corn is more challenging to malt successfully and fewer folks do it.
Many spirits out there with malted barley, wheat, rye, but I don’t know of any commercial whiskey using malted corn.
My malted corn gives a unique flavor for sure. I think there is some real magic happening with corn malt, oak, and patience. Unlike anything else out there.
On so many levels, corn is its own adventure.
Corn is more challenging to malt successfully and fewer folks do it.
Many spirits out there with malted barley, wheat, rye, but I don’t know of any commercial whiskey using malted corn.
My malted corn gives a unique flavor for sure. I think there is some real magic happening with corn malt, oak, and patience. Unlike anything else out there.
On so many levels, corn is its own adventure.
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- Windy City
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Re: Malting Corn and other Grains
Hey MCH
How would you describe the flavor of a malted corn spirit??
I have possibly found a source of malted corn and wanted to know if this is something I should chase.
Thanks
Johnny
How would you describe the flavor of a malted corn spirit??
I have possibly found a source of malted corn and wanted to know if this is something I should chase.
Thanks
Johnny
The liver is evil and must be punished
Cranky"s spoon feeding for new and novice distillers
http://homedistiller.org/forum/viewtopi ... 15&t=52975
Cranky"s spoon feeding for new and novice distillers
http://homedistiller.org/forum/viewtopi ... 15&t=52975
- Kindafrench
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Re: Malting Corn and other Grains
Please don‘t put sugar in your bread. Use some salt instead.still_stirrin wrote: ↑Tue Apr 27, 2021 3:56 am You can buy a loaf of bread at the grocery. Or, you can buy a bag of flour, some sugar and some yeast. You can even plant a garden of wheat and harvest your own grains. Any of these methods will put bread on your table. And any of these options will provide nourishment.
But, without doubt the latter option gives the greatest opportunity for “personality” and satisfaction for the efforts invested. Truly “homemade” with pride.
Learning to malt your own grains will give you a new experience (and challenge). But, you’ll know that you made the product with your own hands. Your investment will bring the greatest reward....pride. Will it be a better product than store bought? Without doubt.
ss
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Re: Malting Corn and other Grains
I think a lot depends on how you finish the malting process.Windy City wrote: ↑Tue Apr 27, 2021 8:18 pm Hey MCH
How would you describe the flavor of a malted corn spirit?
I’ve never used it fresh and green, but I have used some air dried but not killed. That stuff tasted a little grassy/funky, a little went a long way for me.
These days I dry it out further in my oven at around 200°F overnight. That pretty much eliminates the grassy notes, and makes it super easy to knock off the roots and acrospires.
Kilning at higher temps will denature enzymes but definitely adds interesting toasted or crystal malt type flavors.
To me, when it combines with oak it becomes very rich caramel and even butterscotchy, but still with a little funky kick that you know as corn malt once you’ve tasted it.
I’d say chase it, you need another rabbit hole.
Shouting and shooting, I can't let them catch me...
- Windy City
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Re: Malting Corn and other Grains
Hey BrotherMichiganCornhusker wrote: ↑Wed Apr 28, 2021 12:14 pm I’d say chase it, you need another rabbit hole.
While I appreciate the nudge to follow down another rabbit hole of this great adventure of a craft we partake in I will hold off on malting grain myself and take a baby step on purchasing malted corn
I found these guys from a different post and will try and purchase some in the next couple of weeks.
https://riverbendmalt.com/malt/bloody-butcher-corn/
The Bloody Butcher looks like it has a pretty good taste profile.
I may purchase both types of malted corn to see what I like best
Thanks for the input
The liver is evil and must be punished
Cranky"s spoon feeding for new and novice distillers
http://homedistiller.org/forum/viewtopi ... 15&t=52975
Cranky"s spoon feeding for new and novice distillers
http://homedistiller.org/forum/viewtopi ... 15&t=52975
Re: Malting Corn and other Grains
Hi All
Thank you for the push, i have started the matling process
Anybody have some info on different types of kilning?
Maybe flavor profile?
Thank you for the push, i have started the matling process
Anybody have some info on different types of kilning?
Maybe flavor profile?
“The gin and tonic has saved more Englishmen's lives than all the doctors in the Empire” - Sir Winston Churchil
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Re: Malting Corn and other Grains
Sent off a few questions to the malt company and got this back:
How do you dry/kiln the malt? Air dry or higher temps?
Each batch is kilned similar to a Pilsner malt (low temperature cure) to preserve the unique flavor.
How modified is the malt? What do you aim for when measuring acrospires?
Well modified, the kernels basically shatter when it is milled. Acrospire length is probably 50% longer than the kernel.
What would you say is the most noticeable flavor difference, in a whiskey, compared to a yellow dent corn malt?
Definitely. I would point you towards releases from Jepthra Creed in KY. They use an estate grown bloody butcher in their bourbon and I think it shines through. Our malted version has some cardamom, clove, and peppercorn notes that the malted yellow dent is missing.
How do you dry/kiln the malt? Air dry or higher temps?
Each batch is kilned similar to a Pilsner malt (low temperature cure) to preserve the unique flavor.
How modified is the malt? What do you aim for when measuring acrospires?
Well modified, the kernels basically shatter when it is milled. Acrospire length is probably 50% longer than the kernel.
What would you say is the most noticeable flavor difference, in a whiskey, compared to a yellow dent corn malt?
Definitely. I would point you towards releases from Jepthra Creed in KY. They use an estate grown bloody butcher in their bourbon and I think it shines through. Our malted version has some cardamom, clove, and peppercorn notes that the malted yellow dent is missing.
Shouting and shooting, I can't let them catch me...
Re: Malting Corn and other Grains
It depends a lot from what you want to get ... For example for a base malt (or pilsener) the initial humidity content is reached to about 42%, it is germinated up to a length of the Acrospira of 3/4 of the grain, yes Performs a first dehydration (the malt must be completely dry) to preserve enzymes, then gradually pass (to step) up to a maximum of 80 ° C. This is how I do it. From the pilsener malt you can get other malts by increasing the temperature (for example Vienna, Biscuit, Black). The Malto Monaco instead at fine dehydration still has a moisture content when the final "shot" is performed to allow the production of a bit of melanoidines and coloring substances ... I could continue but it would be very long. I have very much read on the maltation of barley, crossing the information. Noteworthy site is this https://brewingbeerthewardway.wordpress.com/
We had different convergences with Francois (the owner of the blog) and exchange of information.
Re: Malting Corn and other Grains
Thanks Demy, thats great info.... down the rabbit hole I go!
Also found this site wit good info
https://www.brewcabin.com/roasted-malt/
Also found this site wit good info
https://www.brewcabin.com/roasted-malt/
“The gin and tonic has saved more Englishmen's lives than all the doctors in the Empire” - Sir Winston Churchil
Re: Malting Corn and other Grains
Anyone build a drum malter?
Also i remember on a whiskey distillery video they were floor malting and the had a tool like an old manual lawn mower that they used to turn the grain. Anyone know what its called?
Lastly any tips to make a floor malt area rodent proof?
Also i remember on a whiskey distillery video they were floor malting and the had a tool like an old manual lawn mower that they used to turn the grain. Anyone know what its called?
Lastly any tips to make a floor malt area rodent proof?
- still_stirrin
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Re: Malting Corn and other Grains
Lots of cats!
My LM/VM & Potstill: My build thread
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
Re: Malting Corn and other Grains
Lol that may be worse then the rodents.
Re: Malting Corn and other Grains
The germination carried out in a stainless steel container, the drying in a rotating drum which is practically the washing machine basket with its outer casing (the tub), I was lucky enough to find one with the 2 parts all stainless steel (in many washing machines Modern outdoor tank is plastic). I could use the same drum for germination but I usually prefer to mix by hand, I usually do about 5-6 kg of malt.bluc wrote: ↑Sun May 02, 2021 12:54 am Anyone build a drum malter?
Also i remember on a whiskey distillery video they were floor malting and the had a tool like an old manual lawn mower that they used to turn the grain. Anyone know what its called?
Lastly any tips to make a floor malt area rodent proof?