From the HBD Archive
From: Mike Fertsch <FERTSCH@adc1.RAY.COM>
Subject: Malting Barley
Date: 1989-07-26 12:57:00 GMT

Dave Sheehy asks about -

> Malting your own barley.

A few years ago, Zymurgy ran an article on malting grains. I believe it
was the special All-grain issue, circa 1986. I recall pictures and plans
for a malting setup. It looks like it would take up half my basement.
Basically, malting involves steeping the grain until it starts to sprout,
and then carefully heating the grain to stop the growth. Of critical
importance is temperature, humidity, and time. All affect statch content
and enzyme levels significantly. I can't see any way that homebrewers can
get satisfactory control with their malthouses. Anhauser-Busch does their
own malting at one central location - the process is too tricky to allow each
A-B brewery to do their own.

Good luck!

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