Malting Barley at Home - Part II

This is the process I go through to make barley malt at home. This can save a lot of money over buying barley malt at a home brewing supply shop and it's a lot of fun.

Category:

Science & Technology

Tags:

• barley
• malt
• malting
• specialty
• grains
• all
• grain
• brewing
• brew
• home
• brewery
• beer
• ale
• homebrew
• crystal
• chocolate
• stout
• caramalt
• munich
• maris
• otter

[jdmaxeyOK]

With the setup you show in your videos, about how much barley can you malt during one cycle? I brew 10 gallon batched and would need 20-30 pounds of base, plus the specialty grains for each brew. Can your system malt that much grain or would I need to expand?

[tlgrimmy]

@jdmaxeyOK Mine is definitely more in the 3-5 lbs range. It weighs in at more than that, but that's because the grain is wet at the time. If you have the room, I would get ahold of a food grade 55 gallon drum (the big blue ones). You can usually find them on craigslist for around $20-30. You can use the same set up using a wind shield wiper motor. The wind shield wiper motors have a lot more torque and should be able to hack it with the large drum.

[tlgrimmy]

@jdmaxeyOK Continued....I'd also keep the poles that support the drum as close together as possible while still being able to keep the drum from rolling off. That'll reduce the load on the motor as much as possible. Good luck and thanks for watching!

[CochranBrewHouse]

do you know where i can get a graph or chart on roast and malting my grains?

[tlgrimmy]

@CochranBrewHouse Sorry, I didn't see your comment! Check out brewyourown dot you know what;)

[TheWaterspring]

Thanks for showing the video. Very informative. I have a question, from the malted barley, how do you make malted barley syrup? and how do you use the malted barley as sugar? Also, you said the dried sprouts are high in protein, so can you eat the dried sprouts that fell into the sink after you separate it from the barley?

[tlgrimmy]

@TheWaterspring Sorry I didn't see this comment until just now! I would assume you could eat the roots, although they are very planty tasting;). The malted barley syrup is actually wort that has been partially dehydrated. So with the all-grain you never encounter the syrup. Google all-grain brewing and it'll make sense how to use the grain as opposed to malt syrup. Thanks for the interest!

[mmalrash33d]

Do we need to cure the pale malt at 210 for 2h or not?

[r3dstar77]

malted grain is already converted to sugar, thats what happens when you sprout your grains.. the starches convert to sugar to feed the sprout. a mash tun is extracting the sugars from the grain, same way you extract flavors out of tea leaves.

[tinpanharry]

Great info !!!  I wonder what rootlet beer would taste like? !