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Author Topic: Barley for beer  (Read 1688 times)

Wickerman

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Barley for beer
« on: June 17, 2012, 05:09:33 pm »
Any one brew from scratch out there? I have some homegrown barley that I will be malting in the weeks to come (as time permits), and I was wondering if anyone was interested in a how too thread.
"Don\'t take life too seriously, or you\'ll never get out of it alive." (Bugs Bunny)

Elani Temperance

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Re: Barley for beer
« Reply #1 on: June 18, 2012, 04:39:01 am »
Quote from: Wickerman;60540
Any one brew from scratch out there? I have some homegrown barley that I will be malting in the weeks to come (as time permits), and I was wondering if anyone was interested in a how too thread.

 
As someone who has an interest in how-to's on everything; yes please! :D
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yewberry

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Re: Barley for beer
« Reply #2 on: June 18, 2012, 08:48:14 am »
Quote from: Wickerman;60540
Any one brew from scratch out there? I have some homegrown barley that I will be malting in the weeks to come (as time permits), and I was wondering if anyone was interested in a how too thread.


I've been an all-grain brewer for about 15 years now and read quite a bit about home-malting (mostly things like millet and sorghum for gluten-free beer).  I've never malted barley myself, but it certainly interests me.  I take it you've done this before?

Brina

Wickerman

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Re: Barley for beer
« Reply #3 on: June 18, 2012, 06:59:14 pm »
Quote from: yewberry;60622
I've been an all-grain brewer for about 15 years now and read quite a bit about home-malting (mostly things like millet and sorghum for gluten-free beer).  I've never malted barley myself, but it certainly interests me.  I take it you've done this before?

Brina

 
Yes, Home malting really isn't that hard. Getting consistent results, now that is another story. It all depends on how you dry and or toast your barley after malting.
"Don\'t take life too seriously, or you\'ll never get out of it alive." (Bugs Bunny)

yewberry

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Re: Barley for beer
« Reply #4 on: June 18, 2012, 08:12:21 pm »
Quote from: Wickerman;60682
Yes, Home malting really isn't that hard. Getting consistent results, now that is another story. It all depends on how you dry and or toast your barley after malting.


Different temperatures activate and deactivate various enzymes, so unless you can control your temps pretty exactly, each batch will behave differently in the mash tun.

That said, my favorite base malt is floor-malted Maris Otter.  They manage to maintain fairly consistent temps thanks to the climate (temperate England) and the location (large concrete mass floor, which holds temp really well).  So "primitive" techniques can render really delicious, complex malt.  Can't wait to hear about your results.

Brina

Wickerman

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Re: Barley for beer
« Reply #5 on: June 18, 2012, 09:57:51 pm »
Quote from: yewberry;60700
Different temperatures activate and deactivate various enzymes, so unless you can control your temps pretty exactly, each batch will behave differently in the mash tun.

That said, my favorite base malt is floor-malted Maris Otter.  They manage to maintain fairly consistent temps thanks to the climate (temperate England) and the location (large concrete mass floor, which holds temp really well).  So "primitive" techniques can render really delicious, complex malt.  Can't wait to hear about your results.

Brina

 
I malt in shallow pans in a climate controlled house. (Top of the frig. is warm enough.) Yes, it is primitive, and each batch is a bit different. But the truth is I wanted to see if I could do it.

You should weigh the barley before you start to get a base weight, add water and malt. It is ready when the spout is 3/4 as long as the grain. Weigh the malted barley to estimate what percentage water you have, then dry it or lightly roast it.

For a very light malt, use a dehydrator, for something a bit darker use the oven set on low. A friend of mine had a tee shirt company, and when it went under, I ended up with a flash dryer which is used to set the ink in screen prints. It's infrared and heats to 800 degrees in a mater of minutes. I will be trying it this year to make some crystal malt. I think crystal malt is flashed to 200 degrees, but I will verify that number before I try it.
"Don\'t take life too seriously, or you\'ll never get out of it alive." (Bugs Bunny)

yewberry

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Re: Barley for beer
« Reply #6 on: June 18, 2012, 10:39:43 pm »
Quote from: Wickerman;60722
For a very light malt, use a dehydrator, for something a bit darker use the oven set on low. A friend of mine had a tee shirt company, and when it went under, I ended up with a flash dryer which is used to set the ink in screen prints. It's infrared and heats to 800 degrees in a mater of minutes. I will be trying it this year to make some crystal malt. I think crystal malt is flashed to 200 degrees, but I will verify that number before I try it.

 
I think I'm gonna need photos of this rig as well as any info on results.  :)

Brina

Wickerman

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Re: Barley for beer
« Reply #7 on: June 18, 2012, 11:47:43 pm »
Quote from: yewberry;60730
I think I'm gonna need photos of this rig as well as any info on results.  :)

Brina

 
Sure, I'll probably start the process this weekend, if not sooner. I'll have to figure out how to post pics. Do I upload them into a gallery and then link to that url?
"Don\'t take life too seriously, or you\'ll never get out of it alive." (Bugs Bunny)

yewberry

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Re: Barley for beer
« Reply #8 on: June 19, 2012, 12:14:44 am »
Quote from: Wickerman;60742
Sure, I'll probably start the process this weekend, if not sooner. I'll have to figure out how to post pics. Do I upload them into a gallery and then link to that url?


You can upload them here directly to your album, or you can use a photo hosting site like Flickr, then post the links to the pics.

Brina

Owl

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Re: Barley for beer
« Reply #9 on: June 20, 2012, 03:45:37 pm »
Quote from: Wickerman;60742
Sure, I'll probably start the process this weekend, if not sooner. I'll have to figure out how to post pics. Do I upload them into a gallery and then link to that url?

 
I can't wait!
Reality is that which, when you stop believing in it, doesn't go away.

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