Malting Corn
Posted: Tue Feb 02, 2021 9:04 am
I'm in the middle of a bit of an experiment here. I am malting about 4 gallons of corn. My process so far:
Soak corn in water for 48 hours, changed water after 24 and rinsed corn.
Laid out in a plastic tote 1"-2" deep and covered with wet paper towel.
This morning I had a few sprouts and am excited as hell.
My plan is to wait until I have about 2" sprouts and then dry. My thought is to turn the oven on 150-200 and give it a bit to dry. Other thought is to fire up the smoker with some fruit wood, cherry or apple. Anyone think the fruit smoke is a bad idea?
Once dry I have a grinder so I can grind to a few different consistencies. I like to get close to flour/cornmeal as it seems to give me a better ferment.
From what I have read thus far, grinding the sprouts is not harmful and it's not worth the time to remove them.
When I mash in, it appears I do not want the water to hit higher than 150 because I would actually kill the enzymes "created" by malting. Basically I can get a good ferment and not need to boil or use high temp water.
Am I on the right track or do I need a better reading source?
Soak corn in water for 48 hours, changed water after 24 and rinsed corn.
Laid out in a plastic tote 1"-2" deep and covered with wet paper towel.
This morning I had a few sprouts and am excited as hell.
My plan is to wait until I have about 2" sprouts and then dry. My thought is to turn the oven on 150-200 and give it a bit to dry. Other thought is to fire up the smoker with some fruit wood, cherry or apple. Anyone think the fruit smoke is a bad idea?
Once dry I have a grinder so I can grind to a few different consistencies. I like to get close to flour/cornmeal as it seems to give me a better ferment.
From what I have read thus far, grinding the sprouts is not harmful and it's not worth the time to remove them.
When I mash in, it appears I do not want the water to hit higher than 150 because I would actually kill the enzymes "created" by malting. Basically I can get a good ferment and not need to boil or use high temp water.
Am I on the right track or do I need a better reading source?