TEK - Making malt at home

[Potter]

Malt extracts commonly used in modern home brewing are expensive and aren't always availible. Today we'll look into using a more traditional method of getting ready to make beer. This is a general overview of the process to be modified depending on the type of grain. This will not allow you to simulate modern extracts, rather create traditional, low-tech, indigenous brews.

Malting is a process that allows breaks down the complex carbohydrates into simple sugars that the yeast like to eat.

You need:
A few pounds of germinateable grains. Best to get them from a farm/garden supplier or organic market, commercial food grade grains may be treated to prevent growth. White rice, wheat germ, rolled oats will not work, but can be added in later.
colander
Insulated water cooler
Screen
Hot water
Bucket to catch the draining liquid


First sprout your grain. Soak it in cold water for 24 hours, drain and place in a large colander. Spray with cold water and rotate it twice a day for 4-5 days. Depending on your grain you might get as little as 50% germination rates. This won't be an issue as there will be an excess of enzymes that will take care of the unmalted grain. Once you've got sprouts, spread them in the sun to dry (or an oven on low). Now you can either grind them up and start your fermenting, or go on to make malt extract.

Make a malter. Get a large food safe container with a spigot on the bottom, insulated water coolers used in sports are good here. Place a screen the fills the inside on a few supports that hold it an inch or so above the bottom. Coarsely crush your sprouted and dried grains and place on the screen. Pour enough hot water (170*F) to cover the grains and make an oatmeal like mush, cover and let stand between 1-8 hours. Drain the liquid off as slowly as possible. Take your time, the slower the better. Add to that enough hot water to make the total amount of liquid you want, pour back over and once again drain VERY SLOWLY. Do not press the grains as it will make an undesirable flavour.

There you go, you're own malt extract!

If you wish to add unmalted grains to the extract, boil them for half an hour, cool to 170*F and add to the mix after you made the 'oatmeal'. Keep the consistency the same and definitely let steep for 5+hours. Continue as before.



Source:
Buhner, Stephan Harrod, Sacred Herbal and Healing Beers, Siris Books, CO USA, 1998.