MALTING BARLEY
DRYING
dry grains to a moisture content below 14%
and store them for six weeks to avoid seed dormancy
STEEPING
move the grains in and out of the water for 3 days, 12 hours in and 12 hours out. This will start the sprout
The grain will foam
Turn off water pump
turn off air pump
get out thermostat and thermometer
pull up a little
spray down the foam and flatten the grain
drain the water inside by detaching the hoses
run water through the system to clean it with the hoses attached and draining into the drain
Long hose attached to the pump
attach the short hose to the pipe on the wall, clean it from there then leave both valves open
pull up and place on the woods
connect the hot air and place the thermostat on top
run hot air though it for 12 hours
MOISTURE TEST: the tank where we germinate it, on the first day has to be at 30%.
We toast it until it goes down to 5% (about 30 to 40 hours)
GERMINATION
by immerging it into the water it absorbed moisture, when it gets to 46% lay it on the floor and turn it around 3 times a day for 4 days
The roots start to come out, the temperature in the grain rises, you don't want it to rise too much, you wanna keep it at around 70, don't let It rise above 74, that's done by keeping turning it, this airs it, and cools it down
When turning it make sure you keep it at about 4 inches tall and flat, uniform
DRYING
at this point the germination is stopped by drying the grain
Put the grain in the oven and dry it, then smoke it by turning on a fire underneath that will smoke the grains through a perforated floor, orange peels are added into the fire to add flavor [check and update this process with the right nomenclature]
These steps in which germination is started and then stopped is called malting.
Malting develops two kinds of enzymes
"amylase" which breaks down the starches into sugar
"proteases" which break down the proteins in the grain into forms that can be used by yeast
TOASTING
Toast the grain until moisture gets down to 3%
This is the moment where you can add smoke and orange peels smoke flavors
MILLING
with the germination roots started to grow on the grain and they have to be taken off along with the shells.
To do that let the grain age for one month so the shells separate from the inside, then mill it
The malted barley is now ready to be brewed [check and update]
after 2 days: 45% water, 55% starch
In water to moist, out to grow