Stir and rinse the corn every twelve hours while it is germinating. This will not only keep the corn moist but also prevent heat buildup that occurs naturally during germination. Allow the corn to germinate until the shoots are about two times the size of the kernels. Step 3: Drying and Kilning To halt the germination process, dry the corn in a dehydrator.
After several hours, weigh the corn to examine the moisture content. The entire drying process can take up to 8 hours. Move the corn to a baking tray and place it in the oven for 4 hours.
The corn will be done kilning and malting after 4 hours. Step 4: Cleaning the Malt Pour the malt into a pillowcase. Make sure you tie the pillowcase properly so none of the malts escapes. Place the pillowcase in the dryer for 10 minutes. Run the dryer on the lowest setting, so the malt is not heated up. Remember to tumble the malt so you can remove the bitter-tasting shoots and roots or sprouted root tips of the corn.
Set apart the malt from the broken off shoots and roots. You can either separate by hand or use a sieve. The malt should look like dried-up, small corn kernels. Store the malted corn in a plastic container with an air-tight cover. This will help prevent moisture and oxygen from damaging the malt. If stored properly, malted corn is good for up to a year. Once it comes to a boil, let it bubble for 30 to 35 minutes. When sufficiently cooked, pour into a barrel and add a gallon of uncooked cornmeal.
Allow the contents of the barrel to cook alone. This is to gelatinize the corn starch. Add a gallon of corn malt to the barrel and stir it in very well. You can simultaneously add a double handful of raw rye to the barrel, sprinkling it around over the top to make a cap.
Cover the barrel and stir up the mixture in the barrel the next day. Try it in a traditional Weisse beer or Winter Warmer. Carolina Rye Made from an heirloom rye grain, this malt has an earthy, black peppercorn, citrus and herbal spice blend flavor.
Munich Rye Crafted using an NC-grown heirloom variety called Wrens Abruzzi, This malt is kilned at higher temperatures throughout and delivers notes of pumpernickel bread, cardamon, and allspice. Cumberland Corn Malt Made from a food-grade dent corn from Tennessee, this malt has an earthy and fresh, sweet cornbread flavor. Good for American and Pre-prohibition lagers. Bloody Butcher Corn This malt is produced using corn grain.
This product is good for American Lager or Bourbon. Hull and Oats This malt, produced from oats contains high protein levels that give them a distinguished mouthfeel making them good for NEIPAs and Stouts. Streaker Oats This malt is from a variety of hulless oats.
Previous Next. Develop a Custom Malt. Get updates from our maltsters. To get a more detailed explanation of the "Mashing process", read up on this subject in the many Beer brewing books available. Post by woodshed » Fri Aug 30, am I soak my corn for 24 hours, drain and rinse it, then soak again for 24 hours. From there it goes into trays I made out of 2x2's and window screen for the bottom.
Over the screen I place a clean towel then the corn then another towel over the top. Rake it twice a day with my fingers then moisten with a garden sprayer. Corn usually sits in the trays for a day or two before I get a chance to move on to the next step. From there it goes into the smoker to finish drying it out. Smoke it hard and heavy for around an hour.
May be different time frame depending on where you live. Pagosa Springs is right where the high desert and the mountains meet so our climate is fairly dry.
Pretty low humidity. Never had an issue with mold. Last edited by rad on Sat Aug 31, pm, edited 1 time in total. Reason: Self-incriminating images removed I'm interested in how you use your malted corn in your production I'll be building myself one this fall to malt barley, wheat, corn, etc Post by woodshed » Fri Aug 30, am Depends on the recipe. However it is always just a part of my grain bill, typically between 30 and 40 percent.
Post by woodshed » Wed Sep 04, am Malting tray I use. Ten will easily hold 60 lbs. I've gone up to 80 but germinate faster at And yes, I've done the math. Not as much trouble as you might think to use. Corn massage therapist so my friends say. You do not have the required permissions to view the files attached to this post. Post by Ferguson » Thu Dec 12, am It seems like people only malt part of the corn in their mashbill, rather then malting it all.
Why is this? Post by woodshed » Thu Dec 12, am No reason to malt it all. Enough for conversion per recipe is what's needed. Glad to see you are doing research. Post by Brendan » Thu Dec 12, am Ferguson wrote: It seems like people only malt part of the corn in their mashbill, rather then malting it all.
What do they mean? Post by ewa lani » Thu Dec 12, am I was wondering about the natural yeast that may grow with malted corn. I've been looking into using malted corn, barley, and wheat to make a good wheated mash.
I don't know where the idea comes from that malted corn is all that's needed to start fermentation. If there is a naturally present yeast, what variety is it? Why do people think it doesn't leave you with a hangover?
I use burtons or another clean fermenting yeast with good results. Turbo yeast or distillers yeast leaves a distinct hangover in my opinion. Post by woodshed » Thu Dec 12, pm Brendan, you are right on track. We recommend milling the Maize malt along with the other malts.
If that is not an option, you can pre-crush the maize malt with a rubber hammer while inside the bag. It will half the grains allowing it to go through the mill. Check on your mill rollers to see if the knurling is not worn out, maybe you need to replace the rollers.
The optimum mill gap is 1.
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