Malting
Posted: Thu Nov 11, 2004 4:53 pm
from the old message boards:
LeftLaneCruiser
(stranger)
01/27/03 08:09 AM
subject: malting
I am fond of making my whiskies the traditional way, e.g. I malt all the grains at home. I've read on the site that home-malting of oats and rye is unsafe to do. But what about seed of sunflower?
Normally I soak my grains for two days in water which I refresh every day. Then I hang it in a linen bag and let it sprout. After about a week I grind the grains and pour hot water over it (ca. 20 litres on 4 kg grains). When that has cooled to room temperature (overnight) I add yeast.
I have bought a sack of chickenfeed wich contains barley, wheat, corn and sunflowerseed. Is it safe to treat this mixture the same way as barley or wheat?
Anonymous
(Unregistered)
01/27/03 12:26 PM
Re: malting [re: LeftLaneCruiser]
I don't think that sunflower seed sprouted is going to have much enzymes that you need for conversion of the corn
Malting all other grain is safe even rye
I would recommend buying your malt already done.
6-Row American is the highest in enzyme content,
2 Row, and munich malt have enzymes as well, but not as much.
If you really want to grow your own I would get bags of each type of grain you want to sprout separtely.
Lots of feed stores have whole seed corn and barley.
Health food stores too.
I have malted my own, and it is more work than first appears
Try this
Get about 3 lbs barley or corn or rye, and spread it out on a big baking pan. cover completely for a day with warm water that has a spoonful of miracle grow in it.
Pour that off next day and keep the grain in the pan, keep grains moist but not wet. Gently mix grain about 3 times a day, pouring from one pan to another is a good way.
Keep grains covered with a damp towel and growing in a reasonably warn place.
After about 5 days or the sprouts are 1/4" long, put malt in an oven and dry at 200 deg max, mixing often to dry evenly.
or just grind them up wet and add to mash, but use them soon.
3 lbs malt will convert 15 lbs corn mash
LeftLaneCruiser
(stranger)
01/27/03 08:09 AM
subject: malting
I am fond of making my whiskies the traditional way, e.g. I malt all the grains at home. I've read on the site that home-malting of oats and rye is unsafe to do. But what about seed of sunflower?
Normally I soak my grains for two days in water which I refresh every day. Then I hang it in a linen bag and let it sprout. After about a week I grind the grains and pour hot water over it (ca. 20 litres on 4 kg grains). When that has cooled to room temperature (overnight) I add yeast.
I have bought a sack of chickenfeed wich contains barley, wheat, corn and sunflowerseed. Is it safe to treat this mixture the same way as barley or wheat?
Anonymous
(Unregistered)
01/27/03 12:26 PM
Re: malting [re: LeftLaneCruiser]
I don't think that sunflower seed sprouted is going to have much enzymes that you need for conversion of the corn
Malting all other grain is safe even rye
I would recommend buying your malt already done.
6-Row American is the highest in enzyme content,
2 Row, and munich malt have enzymes as well, but not as much.
If you really want to grow your own I would get bags of each type of grain you want to sprout separtely.
Lots of feed stores have whole seed corn and barley.
Health food stores too.
I have malted my own, and it is more work than first appears
Try this
Get about 3 lbs barley or corn or rye, and spread it out on a big baking pan. cover completely for a day with warm water that has a spoonful of miracle grow in it.
Pour that off next day and keep the grain in the pan, keep grains moist but not wet. Gently mix grain about 3 times a day, pouring from one pan to another is a good way.
Keep grains covered with a damp towel and growing in a reasonably warn place.
After about 5 days or the sprouts are 1/4" long, put malt in an oven and dry at 200 deg max, mixing often to dry evenly.
or just grind them up wet and add to mash, but use them soon.
3 lbs malt will convert 15 lbs corn mash