The video shows how I malt wheat at home. I hope it can help people to exchange experiences about malting wheat at home. I'll be happy to answer any questions about the process.
If you tie the wheat in thin cloth instead of keeping them in a tray and sprinkle water for 3 days. keep the wheat in a dark place and they sprout in 8 hrs.
it does not hurt the seed at all to be frozen because it is below 12 % moisture. I am a wheat farmer from Canada and farm thousands of acres and grow millions of pounds of wheat and it all freezes during the Harsh Canadian prairie winters and grows fine in the the spring
Thanks for the tutorial. I just malted 2kg of wheat for making a very small batch of beer. I can't leave it in the oven for 30h though... I will probably do it "faster" in a few hours at higher temperature.
Freezing wheat will not kill 1:25. It is currently -30C (-22F) here in Saskatchewan and there are ton of wheat in unheated grain bins that will be used as seed this spring.
Cara, eu assisti esse vídeo logo que saiu. Sempre me deu vontade de fazer o mesmo. Pois bem, ano passado fiquei sabendo que os vizinhos dos meus pais em Erechim - RS estavam plantando cevada. Pedi pro meu velho dar uma olhada se conseguia comprar uns 5 kg para eu fazer umas experiencias em casa. No fim ganhamos uns 50 kg de cevada. Ontem recebi uns 10 kg aqui em Floripa. Vou me programar para semana que vem iniciar meus testes de malteação caseira e certamente esse vídeo vai voltar para as minhas referências. Valeu Kurt!
Thank you man, it means a lot. I really think you should try this a few times. The malt produced at home is really different from the bought one and it is worthy for flavor purposes, not efficiency.
Thank you much for sharing this! I feel confident enough I will begin the process tomorrow to prepare a batch for wheat beer.I miss Europe! I had the best wheat beers there!THANKS AGAIN! Thumbs Up!
Nice and informative video, my friend, I am a homebrew enthusiast, even though I never desired to make my own malt, like you mentioned in your video, it is not usually worth the trouble. Your video clip is eye opening, to show us the small scale process, I particularly like your explanations along the whole malting process. Thank you!
Thank you for the real-person attitude and method! I've got a bag of winter wheat and will try to make the malt for my next batch of beer now - water fresh from a stream and home grown hops ( been waiting in the freezer), too. Happy anticipation.
You could keep the grains in the glass bottle after you soak them. Just rinse them with water and drain it out once or twice a day. That keeps the mold away, too, and is less work. People who sprout seeds like mung beans to eat do it that way. It works fine.
Hahaha. I just love the way you have the dishes sitting in the sink - focus on the important stuff :). Don't waste time doing the dishes just because a video is to be made hehe. Cool video - and your english is just fine btw :D
I have worked wheat harvest several times in my life. That what had a lot of debris in it. Some harvester did not know how to set his sieves, blower, and concave.
This is my favorite video about this right now. at about 9:34 or 9:35, when you say "shi*" when you drop the seed, I had to back up the video to hear it again. haha. thank you for posting this. like my comment if you are watching this in 2018. haha. I am doing research on brewing my very first batch of beer at home. :) I think I am going to start out with just buying a malt extract. But this is incredibly awesome to watch anyway. It is better than ASMR videos for me.
Before or after drying the malt in the oven you could treat the malt with a small sulphur fire.. The sulphurfumes will kill all bacteria. All the big malteries do that even when they deny it, because this process step is not mentioned in their operation permit for obvious reasons....
Excellent! Looking to make some for an addition to home baked bread. As a flour and/or as a whole, soaked grain. I have some Tasmanian wheat grain that needs another use.
why isnt it efficient enough to be made into a base malt? Im currently germinating a batch of wheat malt, i was wondering if i could make beer just out of wheat? or do i need some barley?
Hey there, what sort of diastatic power does this malted wheat have? would the method work in, say, a corn beer (for making whiskey) with 20% malted wheat and 80% unmalted maize?
Hi Mate! Couple questions.. - Have you skipped the malt washing between sprouting and drying? Wouldn't this add more moisture to the malt? - Do you have any good 100% wheat beer recipes that we could experiment? Thanks for this video, it really kicked our project forward. Skål! - Sebastian / Finland
I see you never got an answer. I had the same question. I think he avoided it. However, he was clear about washing repeatedly. Organisms grow within the matrix so a good washing would help and would also remove many sprouts. I think we want washed malt with few sprouts at every point up until drying and or toasting. The drying toasting temp for a good Munich or Crystal low lavibond would do little to remove the micro organisms grown during the later stages of the malt.
Himanshu Dudi, I never tried it but the finishing process must be different. I'm not sure if one skip the kilning process in order to smoke the malt or kiln anyway and then smoke the malt.
Hi, i just watched your vid, but i wish you would follow with what follows after. What do you use the dried sprouted wheat berries for, and how? Forgive my ignorance im not sure what malt is or what its used for .
can this be used for converting other grain starches to sugar from mashing for beer or distilling?if so how much is used per pound of grain for conversion?
+Kostas Plevrakis Hey, I'm sorry for taking so long to answer. After finishing the malting process, you need to allow the grains mellow to reduce the harshness of the flavor. Right when you finish it, the grains taste like vegetables, I mean cooked vegetables. Allow them to rest a little bit.
Hi this video was really nice. I dont know how the wheat in my country will be. anyway after malting it your way the first 1kg grew fine. the second time i did it with a 5kg batch and it dint work the same way. And just so that i have more clarity we need to soak for 12 hours and then change the water then soak again for 12 hours Right?
Well, this is actually made to brew beer. It can be used in many different ways, specially before it is roasted. When the grains are soft and the sprouts are still green it can also be used as food.
Nabil Attar Sorry man, I really don't know what it takes to make malt syrup. I suggest you beggin with a well known malt instead of using home made malt to allow you to repeat the results you achieved in the first try. Home made malt can have unexpected results sometimes.
I noticed little white growths appearing all over my seeds during the hydration process (when were putting the wheat in and out of water for hours). Is that normal?
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You speak English better than many people who have lived in the U.S. for decades. You are too much of a perfectionist.
Great video! Perfect step by step. I have successfully malted 50kg of wheat. Now I only pay 15cents per pound rather $1.99lb. Thanks again
If you tie the wheat in thin cloth instead of keeping them in a tray and sprinkle water for 3 days. keep the wheat in a dark place and they sprout in 8 hrs.
This way they sprout uniformly
it does not hurt the seed at all to be frozen because it is below 12 % moisture. I am a wheat farmer from Canada and farm thousands of acres and grow millions of pounds of wheat and it all freezes during the Harsh Canadian prairie winters and grows fine in the the spring
Nice to know, i appreciate the info, thank you.
puffdragon26 what kinda protein numbers you getting on that spring wheat?
Thanks for the tutorial. I just malted 2kg of wheat for making a very small batch of beer. I can't leave it in the oven for 30h though... I will probably do it "faster" in a few hours at higher temperature.
Freezing wheat will not kill 1:25. It is currently -30C (-22F) here in Saskatchewan and there are ton of wheat in unheated grain bins that will be used as seed this spring.
Your command. Of the english language is better than a lot of people I grew up with! Hard language to learn, good job.
"shit!" dude you earned major cool points there lol. Love it. Awesome job on the video.
I really enjoyed your video. your English is better than a lot of people who speak it natively.
Cara, eu assisti esse vídeo logo que saiu. Sempre me deu vontade de fazer o mesmo. Pois bem, ano passado fiquei sabendo que os vizinhos dos meus pais em Erechim - RS estavam plantando cevada. Pedi pro meu velho dar uma olhada se conseguia comprar uns 5 kg para eu fazer umas experiencias em casa. No fim ganhamos uns 50 kg de cevada. Ontem recebi uns 10 kg aqui em Floripa. Vou me programar para semana que vem iniciar meus testes de malteação caseira e certamente esse vídeo vai voltar para as minhas referências. Valeu Kurt!
Your English speaking ability is better than mine and I am native born and have been speaking it for 81 years....
Thank you man, it means a lot. I really think you should try this a few times. The malt produced at home is really different from the bought one and it is worthy for flavor purposes, not efficiency.
Thank you much for sharing this! I feel confident enough I will begin the process tomorrow to prepare a batch for wheat beer.I miss Europe! I had the best wheat beers there!THANKS AGAIN! Thumbs Up!
Not tomorrow, not after breakfast: NOW!
Nice and informative video, my friend, I am a homebrew enthusiast, even though I never desired to make my own malt, like you mentioned in your video, it is not usually worth the trouble. Your video clip is eye opening, to show us the small scale process, I particularly like your explanations along the whole malting process. Thank you!
Thank you for the real-person attitude and method! I've got a bag of winter wheat and will try to make the malt for my next batch of beer now - water fresh from a stream and home grown hops ( been waiting in the freezer), too. Happy anticipation.
Hey man, how did it go?
Mei Xian MoShu Can you share the recipe?
No apologies are needed but. A thank-you is a must. Thank you
You could keep the grains in the glass bottle after you soak them. Just rinse them with water and drain it out once or twice a day. That keeps the mold away, too, and is less work. People who sprout seeds like mung beans to eat do it that way. It works fine.
That's interesting. It's surely less work. Thank you for the contribution.
Thank you for adding a video in English! You speak great English :) very informative
Hahaha. I just love the way you have the dishes sitting in the sink - focus on the important stuff :). Don't waste time doing the dishes just because a video is to be made hehe. Cool video - and your english is just fine btw :D
+Life on Hoth Thanks man. Shall my wife never see this, heheh.
What temp was oven set to please?
Thank You. I understood every word. Great English, No worries.
Great information. You learn something new everyday.
Fucking thank you. Geez. Went through 20 frickin videos to find this specific one.
Good video buddy. Thanks
I have worked wheat harvest several times in my life. That what had a lot of debris in it. Some harvester did not know how to set his sieves, blower, and concave.
This is my favorite video about this right now. at about 9:34 or 9:35, when you say "shi*" when you drop the seed, I had to back up the video to hear it again. haha. thank you for posting this. like my comment if you are watching this in 2018. haha. I am doing research on brewing my very first batch of beer at home. :) I think I am going to start out with just buying a malt extract. But this is incredibly awesome to watch anyway. It is better than ASMR videos for me.
2022.
Yes, that's right... soak for 12 hours, let it breathe for a few hours then soak it again for 12 hours or until you feel the grains are soft.
thanks for this video, much better then a lot of other videos out there! awesome explanation of the process.
Before or after drying the malt in the oven you could treat the malt with a small sulphur fire.. The sulphurfumes will kill all bacteria. All the big malteries do that even when they deny it, because this process step is not mentioned in their operation permit for obvious reasons....
Excellent! Looking to make some for an addition to home baked bread. As a flour and/or as a whole, soaked grain. I have some Tasmanian wheat grain that needs another use.
your English is perfect - never say sorry ;))
Thank you so much for this great video, it was really good and helps a lot!
Your English is better than you think.
Thank you, very informative. And your English was very good.
Great work explained good
Hello, you didn’t say at what temperature we need to set the oven since you kept it 30 hours
Olá! Thanks for the video! And thanks a lot for english, it's very clearly, although it's not my native language.
why isnt it efficient enough to be made into a base malt? Im currently germinating a batch of wheat malt, i was wondering if i could make beer just out of wheat? or do i need some barley?
What do I do after the oven? Just toss it in? Using a mixer first?
Great
What was temp of oven? thanks.
thanks for the video
Desidratei a 50°C e torrei a 175°C.
Great job
Hey there, what sort of diastatic power does this malted wheat have? would the method work in, say, a corn beer (for making whiskey) with 20% malted wheat and 80% unmalted maize?
Excellent video, was very useful for me.
would you still have to mill this?
Hi Mate! Couple questions..
- Have you skipped the malt washing between sprouting and drying? Wouldn't this add more moisture to the malt?
- Do you have any good 100% wheat beer recipes that we could experiment?
Thanks for this video, it really kicked our project forward.
Skål!
- Sebastian / Finland
I see you never got an answer. I had the same question. I think he avoided it. However, he was clear about washing repeatedly. Organisms grow within the matrix so a good washing would help and would also remove many sprouts. I think we want washed malt with few sprouts at every point up until drying and or toasting. The drying toasting temp for a good Munich or Crystal low lavibond would do little to remove the micro organisms grown during the later stages of the malt.
Tchê. Muito bom vídeo. Bastante didático. Espero o próximo!
Paulo Cabral Hu
Great video!
thanks for putting this up!
this video saved me money
Nice bro
Is it suitable for making wheat alcohol?
Qual o motivo de esperar duas semanas pra usar? Muito bom o video! :)
30hrs?? You dont say temp?
Otimo video! Qual a temperatura e tempo do forno q v usou?
very nice sir.........
Thank you for uploading.. it helps me alot
Is there a follow up video?....
Himanshu Dudi, I never tried it but the finishing process must be different. I'm not sure if one skip the kilning process in order to smoke the malt or kiln anyway and then smoke the malt.
Thank you so much
Nice video, just a doubt, which is what you add in minute 6:36 ? sorry did not understand much the English. Thank you!
Sorry for aswering so late, i lost my account for quite some time. That was just water to keep seeds moist.
Thank you I appreciate it
Thanks!
Dry with the door a little open
Thank you for this video!
Hi, i just watched your vid, but i wish you would follow with what follows after. What do you use the dried sprouted wheat berries for, and how? Forgive my ignorance im not sure what malt is or what its used for .
Brother of the grain.
why wait 2 weeks for?
can this be used for converting other grain starches to sugar from mashing for beer or distilling?if so how much is used per pound of grain for conversion?
Why this took 36 hrs to get full soaked wheat? It takes only 24 hrs. Max to max.
Very good recipe. Would you like to tell me why you say after cooking that do not use before it rest 2 weeks(13:56)?
+Kostas Plevrakis Hey, I'm sorry for taking so long to answer. After finishing the malting process, you need to allow the grains mellow to reduce the harshness of the flavor. Right when you finish it, the grains taste like vegetables, I mean cooked vegetables. Allow them to rest a little bit.
Kurt Bourscheid
Thanks Kurt.
BIG QUESTION!
What is the temperature for the "soak" and "germination" ? Tnx.
11:10 How did you wash the malt to remove undesired bacteria before drying.
A torrefação desenvolve sabores amargos no malte. Ao deixar em repouso, esse amargor vai se amenizando e o malte fica muito melhor.
Hi
this video was really nice. I dont know how the wheat in my country will be. anyway after malting it your way the first 1kg grew fine. the second time i did it with a 5kg batch and it dint work the same way.
And just so that i have more clarity we need to
soak for 12 hours and then change the water
then soak again for 12 hours Right?
what do u do with this roasted malt? can you make dark malt syrup? or what?, thanks
Well, this is actually made to brew beer. It can be used in many different ways, specially before it is roasted. When the grains are soft and the sprouts are still green it can also be used as food.
Kurt Bourscheid i want to make malt syrup, if i boiled down the wort will it be done? do u have an idea?
Nabil Attar
Sorry man, I really don't know what it takes to make malt syrup. I suggest you beggin with a well known malt instead of using home made malt to allow you to repeat the results you achieved in the first try. Home made malt can have unexpected results sometimes.
Nabil Attar yes good sir if you do that you will exactly end with malt sirup =)
Which type of wheat is this, burger wheat or what?
are u up for wheat whisky making
?
Himanshu Dudi Heh
Thanks for this vedio
I have a question
Can I do the same to malt rice or that is specially for wheat
He asked question?
Amigo, faz o video em pt ,estou agardando........ outra pergunta ja fez cerveja com malte apenas de trigo?
ISABELLA VIOLIN Ih, me desculpa mas não tenho tempo de refazer o video em português.
I noticed little white growths appearing all over my seeds during the hydration process (when were putting the wheat in and out of water for hours). Is that normal?
Boom0oBox yes, it's called chitting :-)
@paulinhoKCC
Estou preparando outro, um pouco melhor e mais detalhado.
Dough stamper
"Oh shit let me take the other one" :))))
i did not know bill zane do such a things
what is wrong with your English? you speak it better than me and it is my native language.great video!
Can I do same process for barley??
QUT14 yes.
Bro, did you even want to do this?
09:36 "Shit!" ha-ha
Malt your own corn White corn and Yellow .malt your own barley and rye .. you will have no reason to use Yeast in making whiskey corn or other weise
9:32 oops 😅
This is earled barley, not good to make beer, you have to use whole barley.
Beer! (Other things too, but they're not as interesting as beer.)
is mawt the same as malt
It wasn’t informative video end of the video wasn’t clear what you did and what was your purpose
s
9:35, he said shit
Brew it....
Bored anchor