🍺How to Malt Barley & Toast 5 Specialty Malts! Crystal Malt, Munich Malt + 3 More!!!

In this video I'll show you how to Malt Barley for Pale Malt, and Toast 5 Specialty Malts for brewing, including Brown Malt, Munich Malt, Caramel Malt, Crystal Malt, and Chocolate Malt. Instruction below.
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Specialty Malt Instructions:
Brown Malt: Toast the pale malt at 350F/176C for 1 to 1.5 hours. Check it and stir it thoroughly every 20 minutes.
Munich Malt: Toast your pale malt at 150F/65C until hits 6% moisture content, so the tea ball is really critical here and remember to use the longer math formula, (timing on this varies, so check it every hour or so). Once you hit 6% moisture content, it’s safe to raise the temp to 220F/104C for 4 hours. Stirring once every 30 minutes.
Chocolate Malt: You can either toast pale malt in a sauté pan on medium heat until it all looks like roasted coffee beans, or roast it in the oven at 425F/218C for 2-2.5 hours to get the same color. I always do mine on the stove top so I can watch it and get the color just right, but it takes an hour of standing and stirring. I think the stove top might actually be harder because the heat source is direct so the potential for burning means you need to keep it moving constantly.
I got this first method from the Basic Brewing channel. • Homemade Crystal Malt ...
Caramel Malt: Heat 1 quart of water to 160F/71C, then dump in the uncrushed grain, and hold the temp at 150F/65C for 1 hour to mash and convert those starches into sugars. I just stuck the whole pot in the oven at 150F/65C to hold the temp. After the mash, you drain it (save that wort for a yeast starter) and spread it out on a pan to roast in the oven at 180F/82C for 1 hour, then at 200F/93C for 2 hours, then about 30 to 40 minutes at 350F/176C. This made a medium caramel malt. Make sure you stir it every 20 to 30 minutes for the whole process.
Crystal Malt: Weigh out your fresh green malt, dump it in a roasting pan and roast it at 150F/65C for 1.5 hours, then 1hr @200F/93C, then 2.5 hrs @ 250F/121C, 1-2 hrs @ 300F/148C. The first hour and a half is the mashing, then you dry it out, then you get the color. Cut open a grain after the first hour at 300F/148C. Use that color to judge how much longer you want it to go. After 2 hours at 300F/148C mine came out black and shiny on the inside and made this really nice dark red amber color.
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#HowToMaltBarley #SpecialtyGrains #CrystalMalt

[@chasetherocknroll5144]

Brilliant…… Dude you need to be preserved and studied for development of future national treasures.

[@Winteryears]

I've been malting barley for years, but I use feed barley. Up here, in PEI, Canada, seed barley is treated with mercury or some such stuff. I only malt for a still anymore, so no matter. I soak about four gallons at a time, in an arrangement of two buckets that stack one on the other...I drilled a bunch of holes in the top one, the bottom one I put a tap in, and draining and refilling is simple. I dry in a repurposed smoker.

[@robertschumann3840]

Dude. I’m exhausted after that. I can barely find the time to brew a batch of beer. Great information and educational. Somebody has to do it. Thank you.

[@jacklegminercanada3866]

You didn't have to say "trick" them into living. Just to say syke and pull the pin. Now I feel like a murderer

[@donmilleriii7399]

Have you used your cool robot for barley yet?

[@RoughAndWretchedRAW]

What about a regular home dehydrator you'd have in your basement. Set it up right under your wilter so it's putting the dried air right into your fan. Do it in a small room or plastic'd off area and you got a dehydrator. I know some folks use small basement dehydrators for their DIY solar sawmill kilns If it works the entire drying process can be done rapidly right on the wilter. No fuss, no muss.

[@my1956effie]

A lot of work went into that video. Very interesting and well done.

[@jameswatters9592]

again from the word go he makes me laugh

[@Rev-D1963]

Well, we now all know what his doctoral thesis will be: Malting Mastery! :) It's not as easy as some think, but not overly difficult either, just takes patience and attention. Thanks for another great vid. man. Sláinte!

[@absolutegenerique]

Like your "acrospier" voice.

[@thomascharlton7325]

Tha k you for this amazing video. Can’t wait to start malting!

[@marvinharms1891]

I've had sooo many questions... but most have been answered just by me shutting up and watching most of your videos and all your links.

[@DontStopBrent]

I APPRECIATE YOU SHARING!

[@jameswatters9592]

so clear and concise, no waffling just pure information that shows excellent research and practice, makes you want to go straight out and start doing it

[@LemmingsRun]

👏🏽👏🏽👏🏽It’s very refreshing, in the brewing-distilling KZbin realm, to hear a how-to precisely explained by someone who evinces an engineering/math backround.

[@nonnywinner5039]

Awesome video. Like your TI 83. Took me back to my TI 89 & 93 years. 😊

[@duwaynes7529]

Your comment abut the smell of the toasting Malt reminded me of gdrowing up in a sall town in Wisconsin. We had a Malthouse , and you could smell when they were toasting the malt. Some ties it was a little much, but others it smelled amazing.

[@DontStopBrent]

I’ve watched this 4 times now. I live in Little Rock & work a great deal in Stuttgart an hr away. I have wheat and oats available, grown in Stuttgart, Arkansas. Right now I have 300lbs of raw grain in my garage at cool temps. Just started my first malting yesterday. Anxious to experiment over the winter.

[@CitySteadingBrews]

Excellent video! Really love the simple explanation and method. I wish I could like this twice.

[@mikes6388]

Really interesting video! I think everyone would love a part II featuring the processes for some other malts. Keep it up.