How to Malt Barley & Toast 5 Specialty Malts! Crystal Malt, Munich Malt + 3 More!!!

JUST SAY NO TO CRYSTAL MALT
I’m gonna steer clear of the Crystal malt have,you seen the HOMELESS people on that chit ?Brother those role models dig scabs, and that TWITCH dance kills me EVERY TIME. I promised my mom that I would never do CRYSTAL MALT. “That CHIT KILLS”

Awesome video. Like your TI 83. Took me back to my TI 89 & 93 years. 😊

where to buy the seed barley? mygreathanks and blessing

Hey beard! For that 125 F would a pillowcase in the dryer on low/med be sufficient? Preferably for a pound or two at a time. I know you'd have to run it a bunch but just wondering. Love what your doing!

I want to do Munich malt. My pale ale malt have 5% moisture from start. Shuld i skip the 65c step?

Hey Buddy, great information. I would like to know where to buy the alcohol meter, the air flow and any other tools to control the brewery process. Keeping up the videos. Thanks

Send me your email address for a project.

Tha k you for this amazing video. Can’t wait to start malting!

What about a regular home dehydrator you'd have in your basement. Set it up right under your wilter so it's putting the dried air right into your fan. Do it in a small room or plastic'd off area and you got a dehydrator. I know some folks use small basement dehydrators for their DIY solar sawmill kilns If it works the entire drying process can be done rapidly right on the wilter. No fuss, no muss.

I’ve watched this 4 times now. I live in Little Rock & work a great deal in Stuttgart an hr away. I have wheat and oats available, grown in Stuttgart, Arkansas. Right now I have 300lbs of raw grain in my garage at cool temps. Just started my first malting yesterday. Anxious to experiment over the winter.

Could you have used the tumbler to winnow ???

I APPRECIATE YOU SHARING!

Can one freeze dry malt? Or does its sugar content make freeze drying impractical?

You refrigerate you house 20 24dC? Wow. 35dC is a nice day here.

Hi, the tea which you made can be consumed in large quantities? Curious to know :)

Brilliant…… Dude you need to be preserved and studied for development of future national treasures.

Can you make Munich malt from dry pale malt?

I did my first brew today. It's in my fermenter as we speak. I'm a complete beginner but I keep listening and learning more all the time. :-D

I have 50lbs of Jimmy Red Corn. Would this process work for it? I want to make bourbon

So if I understand correctly, as long as the moisture content in the malted grain is under 10%, you can safely toast them at a reasonable temperature without denaturing the enzymes?
And if I heat the freshly done malt them at 51C° (124F°) for 8-10 hours that's the pale malt that has the highest diastatic power?

so clear and concise, no waffling just pure information that shows excellent research and practice, makes you want to go straight out and start doing it

again from the word go he makes me laugh

I just came up with a crazy specialty malt. I found that Bob's Red Mill pearl barley (un husked barley) will get over 85% germination.. So I soaked 12hrs with 3 water changes. Drained well, spread thin on plastic sheeting, grain length spires form in 3-4 days...It gets really sticky and slimy and quickly picks up various wild yeasts etc. Not to worry because kilning it kills everything but imparts a incredible flavor profile ..Then I loaded it up onto foil lined cookie sheets in the oven at 170 with the door cracked. Turn them every couple hrs and rotate the cookie sheets They will stick together like sticky spatula sized biscuits so it is easy to turn. They get this fantastic sour dough grainey type smell. It takes about 24hrs till they become crunchy masses of dark brown molasses/sourdough smelling goodness..
Let them cool and break them up into a big bowl, then kick the oven up to 220 and put the bowl in the oven and give them a couple hr toast stirring frequently with a big spoon....Bam Malted pearl barley ! It makes a killer addition that cannot be replicated. Amazing !

Hey man,I've went down the rabbit hole on home malting several months ago and I'm killing it! However, I think I've over modified a huge batch of barley and im wondering if it's even worth keeping. I cant find any info about it and I'd really like some advice from somone who's probably been here before. The acropire is 100%-150% the length of kernal

I've malted corn and it seems to have dried great in the top of an out building, under a tin roof. I only distill and only interested in starch conversion. Do I really need to kiln?

Is there an advantage to home malting vs just buying malt? I understand the pride involved in doing your own thing, but I want to know if I could make a better beer by home malting? Just trying to learn.

Like your "acrospier" voice.

You are a good teacher. thanks mate.

@Bearded and Bored, Sir thank you sooo much for this video. Please I wanted to find out how you got the barley grains. Did you buy them or planted them in your garden please?

Could a quality counter top coffee roaster work for the toasting process? It seems like the consistency would be incredibly high.

You didn't have to say "trick" them into living. Just to say syke and pull the pin. Now I feel like a murderer

Have you ever tried a coffee roaster and toast the grain

Instead of emptying the tea ball each time, get the tare weight of the ball in the beginning and then all you have to do is weigh the ball

It’s awesome information... thanks for the information
I m also a home brewer and love your information

to toast the malt ! its the grill menu at the oven or the air condition??
Thanks a lot

when u go to the tosting process you need to leave them in water for some time! or they dont burn that easy??

what will happen if you use a tumble dryer for drying the barley

Great vid. I gotta try this.

Can I use mung beans for malting?

I see you follow what uncle Roger say’s about water height

quick question. do specialty grains have to be malted to get the flavor and colors from them?

You should have way more subs!

great video

i was looking up an area heater for my outside animals while watching this and came across the sweeter heater. I have a feeling that if I get one I'm going to have to try it out during summer to see if it can have a dual purpose in malting.

Very cool! I'm planning to do this. I make a lot of microgreens and wheatgrass. This is similar in many aspects. Try using 3% food grade or medical hydrogen peroxide for the soak. It will prevent mold and soften up the husk, so it sprouts more quickly. Keep some in a spray bottle and use it to knock out any molds that take off as it's sprouting. Since the bagged barley is already dry and storable and I just need it for potato washes and such, I plan to skip the drying process and use it "green". Also, for large quantities, maybe try a barley fodder tray like some use for livestock. I appreciate you, George, and Jesse! Thanks!

I might give this a try up to a point. That is, up to the point that you get into making specialty malts. I just want some malt for a multi grain mashing process.

Looks like a lot of work, but fun. I already had this on my to-do-eventually list, but it just moved up a few notches.

One thing I don't get - I watched the video twice, but still don't understand why toasting the malted barley at 350F doesn't denature the enzymes. From the admittedly little I have read, it is destroyed around 185F.

Watching this video, I was really struck by the resemblance to the process of making koji-kin for sake.

you can make whiskey from Specialty Malt??? and fi you can it will have the power to convert the corn starch into fermentable sugars?

If you learned something, you bet I did!! Thank you