The process of malting is the drying of the grain.To make your own corn, you'll need to steep and grow the kernels, then kiln them and clean them.By sticking to a schedule and using the right tools, you can turn corn into malt, which can be used for things like baking and brewing.
Step 1: You can use a drill to drill holes in a bucket.
Make sure the holes are not larger than the corn kernels.
Step 2: The urn is the same size.
The bucket can be set inside the urn if the lid is removed.It is okay if part of the bucket is in the urn.
Step 3: Put four pounds of corn in the bucket.
The corn will expand during the steeping process and should not reach the top of the bucket.
Step 4: Take the water out of the bucket and put it one inch higher than the corn.
A lot of the water will be absorbed into the corn during the steeping process, so you want the extra inch of water.
Step 5: The thermostat should be set to 77 degrees Fahrenheit.
The water should remain this temperature during the steeping process.
Step 6: The corn should be in the water for nine hours.
Lift the bucket of corn out of the urn after nine hours.Through the drilled holes, let the water in the bucket drain into the urn.
Step 7: Allow the corn to rest for three hours.
The rest period, called an "air rest," will help get rid of CO2 and encourage the corn to take up more water during the steeping process.If you put it back in the urn, it will fill up with water.
Step 8: The corn could be resting or steeping.
The first steeping should be nine hours.Three hours is the first air rest.Nine hours was the second steeping.Three hours is the second air rest.Nine hours was the third steeping.Three hours is the third air rest.Nine hours was the fourth steeping.
Step 9: The urn has a bucket of corn.
Only the corn is left in the bucket, so let the water drain back into the urn.
Step 10: Corn is put into an eight gallon (30 liter) tray.
You can buy an aluminum tray at the store.Make sure the tray is tall enough to hold all of the corn.
Step 11: The temperature can be monitored by placing a Thermometer in a tray.
The corn is germinating and you want the temperature to be between 22 and 28 degrees Celsius.If the temperature is too high, the tray should be moved to a cooler place.If the temperature on the thermometer is too low, place a portable heater or small heat fan near the tray to adjust it.The tray needs to be checked regularly to make sure it isn't overheating.
Step 12: When the corn is germinating, rinse and stir it every 12 hours.
This will keep the grain moist and prevent heat build up.
Step 13: The shoots are twice as long as the kernels.
The shoots are the long, root-looking parts of the corn.The drying process can begin once 70 to 80 percent of the corn has shoots that are twice as long as the kernels.
Step 14: The corn needs to be dried in a food dehydrator.
Leave the corn inside to dry if you set the food dehydrator to between 100 and 125 degrees.
Step 15: After several hours, weigh the corn.
Before you increase the temperature in the food dehydrator, you want the corn to be at 10 percent humidity.When the weight of the corn is less than it was before you started the malting process, you know it's at ten percent humidity.
Step 16: Increase the temperature when the corn is wet.
It can be raised to between 140 and 160 degrees.When the corn is less than six percent of its original weight, it will be finished drying.The entire process can take up to eight hours.
Step 17: Take the corn and put it in the oven for four hours.
The temperature in the oven should be between 180 and 185 degrees.The corn will be finished after four hours.
Step 18: The dried malt should be put into a pillowcase.
The malt can't escape if the pillowcase is shut.
Step 19: The pillowcase should be put in the dryer for a while.
If you want to not heat up the malt, run the dryer on the cool setting.The corn has bitter-tasting roots and shoots.
Step 20: The malt needs to be separated from the roots.
You can use a sieve to separate them, or you can do it by hand.The malt will look like corn.
Step 21: Store your malt in a plastic container.
The malt will not be damaged by oxygen and water over time.For a year, properly stored malt is good.