🍺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.
TEA BALL: amzn.to/2TlMb1b
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#HowToMaltBarley #SpecialtyGrains #CrystalMalt

[@chasetherocknroll5144]

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

[@BeardedBored]

Hahaha, thanks!

[@StillIt]

Yeeeessssss been waiting for this!

[@BeardedBored]

Me too, hahaha!

[@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.

[@BeardedBored]

You lucky dog:-)

[@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.

[@BeardedBored]

Glad I could help:-)

[@my1956effie]

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

[@BeardedBored]

Thanks so much:-)

[@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.

[@BeardedBored]

Nerding is part of the fun:-) Thanks!

[@bradshultz8385]

I got so much more understanding from this 1 video than years of exposure.

[@shadow4280]

That is one hell of a video! So much info!

[@BeardedBored]

Thanks!

[@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.

[@BeardedBored]

LOL! Thanks, brother.

[@CitySteadingBrews]

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

[@BeardedBored]

Thanks brother!

[@bourbonbrofessor9938]

That should bring good flavor to canned prepper water. Well done Sir!

[@BeardedBored]

Thanks man:-)

[@rayfox212]

"Canned prepped water" I love it, I just might steel that one

[@bourbonbrofessor9938]

@@rayfox212 Use it, confuse the hell out of people!😁😎

[@bourbonbrofessor9938]

@@BeardedBored 👊😎

[@nonnywinner5039]

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

[@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.

[@BeardedBored]

That is awesome! Good luck and study up on the Brewing Beer the Hard Way blog for anything I didn't cover. That guy is a gold mine of info on malting.

[@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

[@BeardedBored]

Thanks!

[@marcelohernandez7215]

Wow! Jaw dropping vid. Quality & synthesis....you are tip top bearded! Congrats and thanks for sharing!

[@BeardedBored]

Thanks so much!

[@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.

[@BEAVERDIY]

Thanks for the video broer, really helped me, busy with a crystal wheat malt awesome explanation b

[@BeardedBored]

Awesome! Can't wait to see what you do. I haven't malted wheat yet:-)

[@BEAVERDIY]

@@BeardedBored What do you think the effect will be on a whiskey if you do crystal and dark wheat in all grain

[@BeardedBored]

​@@BEAVERDIY You should get some really nice treacle and honey flavors, maybe some dark fruits, chocolate, coffee, depends on how dark you go for the darker flavors. All that before even aging it. That's how my sourdough whiskey came out from all the roasted grains I added from beer kits. I got treacle and raisin:-)

[@gasparex]

Another great video. Greetings from Portugal.

[@BeardedBored]

Thanks!

[@garrymcgaw4745]

Nice one, I'm going to do this and then malt some corn your way, thanks for the tips Sir. From Aussie

[@BeardedBored]

Good luck, brother!

[@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!

[@BeardedBored]

Haha, thanks Preacher!

[@swirlingabyss]

Sorry to be tardy to the party on this one! Great vid!

[@BeardedBored]

Thanks brother:-)

[@garytong3395]

Great information Bearded and Bored and well watchable. I was brewing in Tanzania, so know the challenges of warm climates, we were fermenting in a modified freezer! But hey, our first every brew was Tanzanian barley which we malted. Nowhere near as scientifically as you, but we brewed beer. Looking forward to watching what you do with your malt. Thanks again.

[@BeardedBored]

I talked to you a few years ago in the comments on my malt tumbler video, haha! So glad you finally got some barley and were able to malt and brew it. I know you were having trouble sourcing it, so where did you finally get some?

[@garytong3395]

@@BeardedBored hiya, yes correct, 3 or so years ago. We sort of worked out that there were 2 or 3 brewers in Tanzania, so they must have barley. We did some research and found the growers. We were purchasing a 60lb sack, AND getting it delivered for about $10 I think? Malting was quite an intense process because of the speed everything took off in the temperatures here (minimum temp at night 80°f and 90% humidity) so we had to make sure of keeping things from going mouldy, but it worked. Drying the malt in the sun was easy though, lol! One other thing we tried, which worked, was using Sorghum. A lower starch/sugar content, but much easier to malt. Things then became easier though, as a couple of your fellow countrymen joined us. They were both embassy guys and had access to the 'diplomatic bag'. This basically meant that anything they wanted from the States was delivered, free of charge hahaha, oh happy days. Anyway I'm in France now. The hardware came with me and I will shortly be brewing in a house we have bought in the Alps, with a clear crystal spring running through it (you can see what I'm planning, can't you haha). So, you inspired the brewing and malting, And I'm still having an education watching your 'documentaries'. Many thanks and looking forward to the next film. Cheers!

[@BeardedBored]

@@garytong3395 That is awesome, brother! Sounds like you had some fun days off work. Your current situation sounds perfect. Enjoy finding a good use for all that nice cold spring water;-)

[@nellynelson965]

Great info into what I am missing out when I buy my next bags lol.

[@luckysevenairammo1217]

I just came up with a crazy specialty malt. I found that Bob's Red Mill pearl barley (un husked barley) will get over 85% germination.. So I soaked 12hrs with 3 water changes. Drained well, spread thin on plastic sheeting, grain length spires form in 3-4 days...It gets really sticky and slimy and quickly picks up various wild yeasts etc. Not to worry because kilning it kills everything but imparts a incredible flavor profile ..Then I loaded it up onto foil lined cookie sheets in the oven at 170 with the door cracked. Turn them every couple hrs and rotate the cookie sheets They will stick together like sticky spatula sized biscuits so it is easy to turn. They get this fantastic sour dough grainey type smell. It takes about 24hrs till they become crunchy masses of dark brown molasses/sourdough smelling goodness.. Let them cool and break them up into a big bowl, then kick the oven up to 220 and put the bowl in the oven and give them a couple hr toast stirring frequently with a big spoon....Bam Malted pearl barley ! It makes a killer addition that cannot be replicated. Amazing !

[@BeardedBored]

Nice!

[@thebeaglebeat3615]

Very nice video, this was monster malt content, thank you for the detail, not 1/2 the info like some provide, like cutting open the grain, that is gem advice. Cheers

[@BeardedBored]

Thanks so much!

[@scottmcneill6333]

Just 4 words. Toasted corn, AWESOME flavor!!!

[@BeardedBored]

Hey don't go giving me good ideas! 😉

[@scottmcneill6333]

Jesse's May 7th video how to make specialty malt for whiskey ( and beer too ) . Good corn toasting video!

[@BeardedBored]

@@scottmcneill6333 I just rewatched it. Forgot about it. Thanks for the reminder:-)

[@HodgyE5]

Thanks for the great video, great information shared.

[@BeardedBored]

Thanks!

[@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.

[@BeardedBored]

Sounds like a really solid set up:-)

[@heymulen1840]

I just came back to watch this again I miss the bearded man 🧔 "boring" us with good information and lame jokes 😉 I just hope he's okey and having a blast in life 💣 catch ya later 🍻 cheers out there, and stay safe 🕶

[@BeardedBored]

I'm alive, just been a bit busy. Just added a new video yesterday. Thanks brother!

[@ifell3]

If you learned something, you bet I did!! Thank you

[@vialb2]

This is quality content right here. Interesting to see you can do this at home on a hobby scale! Thanks

[@BeardedBored]

Thanks! Totally doable:-)

[@jamesramey3549]

Thank you for the very informative video. This must have taken some time to collect and collaborate all the data for your malting. Very interesting in making a chocolate malt and mashing it

[@BeardedBored]

Took some time, but lots of fun researching and experimenting. Good luck on making your own chocolate malt:-)

[@mikes6388]

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

[@BeardedBored]

Thanks Mike!

[@HomebrewGossips]

It’s awesome information... thanks for the information I m also a home brewer and love your information

[@BeardedBored]

Thanks:-)

[@Javaman92]

I did my first brew today. It's in my fermenter as we speak. I'm a complete beginner but I keep listening and learning more all the time. :-D

[@heymulen1840]

Thanks for the tip 👍. GREAT instruction video, can't wait to try some of it out. (want to build my own robot😉) We have barley and rye for the chickens . Will try to malt some of that. I did make some caramel-malt out of a Belgium pilsner-malt I had. Worked great 😆. Keep up the good work 💪 looking forward to the next one 👀 stay safe 👌🏻

[@BeardedBored]

Thanks Mulen! Let me know how the rye turns out.

[@ministerRichardIanofKerr]

You are a good teacher. thanks mate.

[@BeardedBored]

Thanks!

[@cliffstrobel1198]

Cheers Bearded, might have just inspired me to have a crack at making some instead of buying the two row from brew supplier.

[@BeardedBored]

I gotta say, it's been one of my favorite projects so far. Challenging, but rewarding:-)

[@thomascharlton7325]

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

[@DontStopBrent]

I APPRECIATE YOU SHARING!

[@BeardedBored]

Thanks!

[@pgprentice]

Another awesome video. Hey what about drying in your attic? It gets super warm and dry up there. A few racks above the garage and it will dry out in a day or two. Free heat......

[@BeardedBored]

I thought about that, but it actually was too hot in my attic when I was drying this stuff. 125F is about as high as you want to go for the drying until it's below 10% moisture. My attic was 145F, LoL! Got to get some radiant barrier up there this winter.

[@rogerbarrett2237]

This is an amazing set of instructions. Thanks for the info Bearded!

[@BeardedBored]

Thanks so much Roger!

[@AK47m16films]

Big job!! Good stuff bro, love it

[@BeardedBored]

Thanks brother!

[@alunt2003]

Excellent video. Clear, concise and all in one place. Thanks :)

[@BeardedBored]

Thanks so much!

[@mute3570]

Thank you, lots of information and hard work 👍

[@BeardedBored]

Thanks for watching:-)

[@ratpackcolorado]

It's a coffee bean roaster air roaster good roaster

[@BeardedBored]

Oh, yeah sure, especially for the chocolate malt. If you can monitor the temperature and keep it low around 145F it would be good for the crystal malt, too.

[@insanecomicdude]

Great vid. I gotta try this.

[@BeardedBored]

Good luck:-)

[@ericjohanson767]

Awesome video!

[@BeardedBored]

Thanks!

[@garyv2498]

cool and informative video mate

[@BeardedBored]

Thanks Gary!

[@billhoward9165]

Thank you Brother. I can use a lot of this information as a "home distiller" .... I really appreciate all of your work.

[@BeardedBored]

Thanks Bill:-)

[@puffstastypuffs5192]

Awsome👍I do all steps but js bung it in the dryer in pillow cases for an hr on low,works noice n gets those roots off too👌so far it works but mite b beginners luck! keep em coming big fella 👍

[@BeardedBored]

I tried that first actually. Ran my grain through 2 tumbles after the air drying just like I do with corn. I was shocked to see my moisture content exactly where it was before I put the stuff in the dryer! It was weird, but I figured that the husk of the barley might hold moisture better than corn and I might have had too much in there for it to really work well. Opted to just do it in the oven and save the dryer from another beating, LoL:-)

[@breesfan2476]

great video

[@BeardedBored]

Thanks!

[@fishmut]

So glad this video came to light for me , I love making malts even though I’m new to it , I normally use barley but this time I’m using wheat to see how that goes, my first batch a few years ago was with barley and slightly caramel roasted , that beer blew my mind for a first grain malt beer I ever made , I’m keen as to keep doing malts of different sorts like yours ,thank you for your lessons on malting for different beautiful malts , already got some wheat sprouting and nearly ready as I find your video , I’m excited , thanks again.👍liked and subscribed.

[@BeardedBored]

Awesome! Glad it was helpful. Do check out the blog and YT channel "brewing beer the hard way". He goes into a lot of detail and has some cool exotic malts. Also, check out "The Grain Bench" channel. He has lots of interesting wheat malts as well as a video on smoking your malt. Very cool stuff. Have fun and good luck with your batch.

[@fishmut]

@@BeardedBored …thank you so much , definitely will check out the blog on brewing beer the hard way , have a feeling we all done this at some point lol , thanks for your kind reply , much appreciated, so much to enjoy making beer , keen to see what’s n his blog , off to go look at it now , cheers 🍻

[@absolutegenerique]

Like your "acrospier" voice.

[@BeardedBored]

😜

[@absolutegenerique]

@@BeardedBoredReminds me of some existing character ...

[@billnelson5678]

That is sure taking it to the next level! Very interesting. Well done on the video as well. Must have been as much work there as with the actual malting. Thank you Sir!

[@BeardedBored]

Definitely took some time. My wife is glad that I'm done so I can finally get the bowls of malt off the counter, haha:-)

[@MadJix]

Awesome vid again man! Keep em coming :-)

[@BeardedBored]

Thanks! Will do!

[@BeardedBored]

Here are the time codes for the Specialty Malts. *Brown Malt:* 13:41 - *Munich Malt:* 14:50 - *Chocolate Malt:* 15:35 - *Caramel Malt:* 16:58 - *Crystal Malt:* 18:56

[@BeardedBored]

@@dennystake347 Gonna try your method for crystal malt next Denny!

[@ThinkFreely2012]

I had a similar experience with my eyeball a couple months ago. I think it was the same cause. Ended up with an irritating blister-like bubble near my lower eyelid. Eye doc stuck a needle in it to drain it.

[@BeardedBored]

@@ThinkFreely2012 Thankfully I avoided the needle treatment. Did hot compresses 3 times a day and used up a shit ton of allergy eye drops.

[@ThinkFreely2012]

@@BeardedBored yeah he gave me some allergy eye drops as well. He said it was probably an allergic reaction to something. I have never been allergic to anything so I started thinking back thru the previous couple of days. Only thing different I could think of was my first barley mash. 🤷‍♂️

[@BeardedBored]

@@ThinkFreely2012 That was probably it.

[@kennethcounts5905]

Thank you brother. I have been meditating on biting off some grain and I have learned a lot. Specifically the data points on the roast.

[@BeardedBored]

It really is satisfying to fiddle with these. Going to get a brown ale going with mine tonight:-)

[@kennethcounts5905]

@@BeardedBored thats really what I'm interested in. A good rich dark brew. Smooth and full bodied.

[@BeardedBored]

@@kennethcounts5905 Me too:-)

[@josephbXIX]

great video!! gonna grow some barley next winter

[@BeardedBored]

I'm going to start a new crop in the spring. Good luck:-)

[@josephbXIX]

@@BeardedBored Good luck to you too sir!

[@brentjorgenson8593]

Dude! So cool! Literally yesterday, I just bought a stupid big sack of 2 row pale malt and was thinking of trying to make some different flavor malts with part of it. Love the channel, keep it up, man!

[@BeardedBored]

Thanks, brother. Good luck on the experimenting:-)

[@brentjorgenson8593]

@@BeardedBored dude, my 7 year old did this as a "science project" and it came out great. My 4 year old kept eating the caramel malt though, lol!

[@BeardedBored]

@@brentjorgenson8593 Well, it is delicious;-)

[@joecuddington3205]

i was looking up an area heater for my outside animals while watching this and came across the sweeter heater. I have a feeling that if I get one I'm going to have to try it out during summer to see if it can have a dual purpose in malting.

[@BeardedBored]

That would probably do well in tandem with an ink bird temp controller or PID unit to keep the temp stable.

[@jameswatters9592]

again from the word go he makes me laugh

[@chemistryscuriosities]

You should have way more subs!

[@BeardedBored]

I agree, haha! Thanks:-)

[@chemistryscuriosities]

@@BeardedBored you inspired me to buy a still and venture into this amazing craft. So thank you. It’s so amazing.

[@BeardedBored]

@@chemistryscuriosities Congrats and have fun!!!

[@PyramidPureFoods]

Very cool! I'm planning to do this. I make a lot of microgreens and wheatgrass. This is similar in many aspects. Try using 3% food grade or medical hydrogen peroxide for the soak. It will prevent mold and soften up the husk, so it sprouts more quickly. Keep some in a spray bottle and use it to knock out any molds that take off as it's sprouting. Since the bagged barley is already dry and storable and I just need it for potato washes and such, I plan to skip the drying process and use it "green". Also, for large quantities, maybe try a barley fodder tray like some use for livestock. I appreciate you, George, and Jesse! Thanks!

[@BeardedBored]

Great advice! Thanks so much:-)

[@erichansen9427]

Awesome work man, really interesting video. I will keep paying the malting companies to do all this for me though haha.

[@BeardedBored]

Yeah, you gotta want to do it, more than need to do it, haha:-)

[@vicentedomingo4068]

Hey Buddy, great information. I would like to know where to buy the alcohol meter, the air flow and any other tools to control the brewery process. Keeping up the videos. Thanks

[@southcack8245]

I might give this a try up to a point. That is, up to the point that you get into making specialty malts. I just want some malt for a multi grain mashing process.

[@southcack8245]

BTW, very nice video.

[@BeardedBored]

@@southcack8245 Thanks! Good luck on your malt!

[@SyBernot]

This was very detailed and jam packed with useful info. I have a question you may be able to answer . How do they make Red - X ? It's got the full diastatic power so it isn't mashed beforehand and the flavor profile on it is very much like a pale 2 row with some fruity and toffy notes.

[@BeardedBored]

Oooh, good question! I'll look into it and get back to you.

[@BeardedBored]

Ok, after much research I have come up with several dead ends. Either it's a single malt that has been made with a proprietary technique, or it's a combination of 3 different malts, or it's a combination of more than 3 malts. So glad I could clear that up:-) But I'm intrigued and a bit irritated now, so I'm going to see if I can figure it out over the next few months. There are several more malts I want to try to make, so this is on the list for the next specialty malt video. Thanks for putting this bee in my bonnet;-)

[@SyBernot]

@@BeardedBored Actually I came to the same conclusion (but I'm leaning more towards process). It's still a big mystery to me. It's a wonderful malt to brew with (the aroma during the mash is divine). I had to ask, sorry to suck you into my curiosity hell.

[@BeardedBored]

@@SyBernot Yeah, I'm betting on a single malt and new process. Nobody in the forums noticed inconsistent color of the grains or different textures throughout the mix, so it's probably a hybrid of munich and melanoidin malting techniques, or something like that. It sounds awesome, so I want to figure it out. Glad you brought it up!

[@jaredobrien9758]

Omg omg it’s here!!! 🥰🥳

[@BeardedBored]

FINALLY finished the edit!

[@jaredobrien9758]

@@BeardedBored this is a truly awesome feat. This will be used by thousands for years. If Estranged by guns & roses did actually cost 9M dollars, “theoretically” you should be loaded after this. 😉

[@BeardedBored]

@@jaredobrien9758 I wish, haha!

[@StillDrew982]

I thought I was watching an Uncle Roger, egg fried rice review for a sec. Still 100% better than Jamie Oliver's attempt 😂. You used the eastern finger method for measuring water 👍

[@BeardedBored]

Haiyaaah! Of course:-)

[@StillDrew982]

@@BeardedBored Fuiyoh on the Barley👍

[@louisanaude8586]

what will happen if you use a tumble dryer for drying the barley

[@glleon80517]

Well, I’m bearded and bored (retired, pandemic) but maybe more lazy! This is a Lot of Work! I buy malted barley in 50 lb sacks for about $1.50 a pound... where did you get your seed barley? I can’t find any for less than $2 a pound. Love the video!

[@BeardedBored]

Got mine at a feed store in my area. I just called and asked if they had any, they asked if I needed it for feeding livestock or growing. Got it for $35 for the 50 pounds. After I bought it, I finally found an online source that is cheaper - centerseeds.com/products/barley-fall-vns?variant=32399986425995

[@trebor66n2]

Tea bagging tea balls.

[@BeardedBored]

Shit, why didn't it occur to me to get some "dunking" footage, LoL!?

[@gregbreitz972]

Have you ever tried a coffee roaster and toast the grain

[@BeardedBored]

Not yet.

[@shanetempleton7101]

Could a quality counter top coffee roaster work for the toasting process? It seems like the consistency would be incredibly high.

[@erossi490]

OMG, I got to write this down, (lol) can you do a pumpkin mead we’re in Oct and I have tons of left over pumpkins and really don’t want to make pies. Thanks

[@BeardedBored]

I might consider it. Had a bad experience with pumpkin last year, LoL:-)

[@pianoladyforreal1026]

@Bearded and Bored, Sir thank you sooo much for this video. Please I wanted to find out how you got the barley grains. Did you buy them or planted them in your garden please?

[@BeardedBored]

I went to a local animal feed store for farmers and bought the grain.

[@pianoladyforreal1026]

@@BeardedBored thank you sooo much Sir for sharing. I will also do that 🤜🤛

[@aaronpatrick2609]

Any thoughts on continuing the video series with smoke next

[@BeardedBored]

Many thoughts! Definitely going to do at least one smoked malt:-)

[@donmilleriii7399]

Have you used your cool robot for barley yet? EDIT as of 6:40, yes he has, and I'm an idiot.

[@bpeachey1475]

The question now is....... What are you gunna brew????? Currently roasting my own barley and chocolate malt for an oatmeal stout recipe! Keep up the good work 👍

[@BeardedBored]

I've been procrastinating this whole time, but I think I'm going to pull the trigger on a brown ale:-)

[@bpeachey1475]

@@BeardedBored Why put off until tomorrow what you can brew today! I went with an elderflower ale instead... Only currently have one keg and i don't think I'd have the patience to let the stout age the way it should.. Got 2 new kegs coming as Christmas presents though so the stouts coming!

[@BeardedBored]

@@bpeachey1475 Lucky dog!

[@mindofmadness5593]

The Pepper thing? Yeah. Done it. Also can say don't chop up peppers and then get frisky with the ol' lady.

[@BeardedBored]

Quick way to kill the mood, LoL!

[@mindofmadness5593]

@@BeardedBored imagine the controtions trying to get some Milk there to Neutralize the burn. :D :D

[@BeardedBored]

@@mindofmadness5593 Yogurt or sour cream, brother. Stays in place;-)

[@mindofmadness5593]

@@BeardedBored lol! Hafta be Yogurt-Cherry Yogurt perhaps. Old George Carlin Skit "Yogurt! Ya-ya-Yogurt! It sounds likes it's coming up again!"

[@jonthomle5239]

Can you make Munich malt from dry pale malt?

[@BeardedBored]

Probably? The problem is that you won't know exactly what your starting moisture content is to be sure you're under 6% when you start raising the toasting temp. Try toasting it low and slow at 150F for 6 hours just to be sure it's pretty low in moisture content, then raise the temp to do the final toasting. Let me know if it works:-)

[@ratpackcolorado]

Could one use a French roast 8. To roast .

[@BeardedBored]

Not sure what that is. Do you have a link?

[@paulbraga4460]

where to buy the seed barley? mygreathanks and blessing

[@RichardCockerill]

well i'm off to buy a 6 pack of Bud :]

[@BeardedBored]

Cheaper, but not as much fun;-)

[@davagain]

Looks like a lot of work, but fun. I already had this on my to-do-eventually list, but it just moved up a few notches. One thing I don't get - I watched the video twice, but still don't understand why toasting the malted barley at 350F doesn't denature the enzymes. From the admittedly little I have read, it is destroyed around 185F.

[@BeardedBored]

It's weird I know. I was confused by that as well. It simply depends on the moisture content of the grain. If you are below 6% moisture, the enzymes won't denature when you toast it. So you have to be really patient when drying at the lower temps. The guy from Brewing Beer the Hard Way uses a hot plate in his turned-off oven, and sometimes a box kiln and dries his _very_ slowly over days at really low temps. You should check out his channel to get some more detail, cuz he really does an amazing job at peeling apart the "why".

[@davagain]

@@BeardedBored i guess until I understand it I'll have to settle for the fact that it obviously works.

[@adammitchell3462]

Hey man,I've went down the rabbit hole on home malting several months ago and I'm killing it! However, I think I've over modified a huge batch of barley and im wondering if it's even worth keeping. I cant find any info about it and I'd really like some advice from somone who's probably been here before. The acropire is 100%-150% the length of kernal

[@BeardedBored]

Yeah, it'll be fine to use. If you're using for beer it may be a little dry, so use it on styles like pilsners. If you're using it for whiskey it's good to go. Check out the Grain Bench Channel for awesome malting content. He REALLY knows his stuff;-)

[@axintealexandru2816]

you can make whiskey from Specialty Malt??? and fi you can it will have the power to convert the corn starch into fermentable sugars?

[@BeardedBored]

You can, but if you want to use corn, you must have enough base malt with a high diastatic power to convert the starch in the corn.

[@bigjplay]

Hey beard! For that 125 F would a pillowcase in the dryer on low/med be sufficient? Preferably for a pound or two at a time. I know you'd have to run it a bunch but just wondering. Love what your doing!

[@bigjplay]

As a side note, the dryer method would likely winnow the chaff as well.

[@fredrikblomberg7038]

I want to do Munich malt. My pale ale malt have 5% moisture from start. Shuld i skip the 65c step?

[@harmanjeetsinghghuman3056]

Hi, i m from punjab,India. Here we get the refrigerator with the temperature control and it can go upto 7°c, can I keep barley in the refrigerator while following this process of malt to get the better germination (outdoor temperature is 35°c in day and 24°c in night)

[@BeardedBored]

I think that is too cold and the grain would not grow. 15-18C would be better. You could try one of these amzn.to/38dWm0g You can set the temperature you want and It turns the refrigerator on and off to keep it where you want it. I have used one before and they work very well. Easy to use. Good luck:-)

[@michaelfeeley4351]

Thank you! What scale do you use by chance? I’m looking to buy one for projects like this

[@BeardedBored]

Small one for the tea ball - amzn.to/2T9ckjx. I got my larger scale from the grocery store to weigh large amounts of grain.

[@adammitchell3462]

I've malted corn and it seems to have dried great in the top of an out building, under a tin roof. I only distill and only interested in starch conversion. Do I really need to kiln?

[@BeardedBored]

Not if you don't want to. Kilning to different temps can bring more flavors, but if you just need a diastatic corn malt, then run with it.

[@dylanmahaney9232]

If I were you do this with corn how much would the times change.

[@rahlnair4969]

Hi, the tea which you made can be consumed in large quantities? Curious to know :)

[@BeardedBored]

I believe so.

[@delpurslow1180]

Can I use mung beans for malting?

[@BeardedBored]

No. Beans are mostly protein and grain is mostly starch. Beans don't have enough starch to produce the sugars to make alcohol. That's why you don't see 100% bean based beers and liquors.

[@gregbreitz972]

Instead of emptying the tea ball each time, get the tare weight of the ball in the beginning and then all you have to do is weigh the ball

[@BeardedBored]

Good point.

[@user-eu3qu7mq3v]

when u go to the tosting process you need to leave them in water for some time! or they dont burn that easy??

[@BeardedBored]

For the dry toasting they don't need to be soaked. The toast very slowly.

[@miledalbared936]

So if I understand correctly, as long as the moisture content in the malted grain is under 10%, you can safely toast them at a reasonable temperature without denaturing the enzymes? And if I heat the freshly done malt them at 51C° (124F°) for 8-10 hours that's the pale malt that has the highest diastatic power?

[@BeardedBored]

Yes:-)

[@miledalbared936]

@@BeardedBored thank you for your response!

[@davagain]

Watching this video, I was really struck by the resemblance to the process of making koji-kin for sake.

[@BeardedBored]

That's a good point. You definitely have to baby both of them in a similar way with the moisture and heat.

[@iasimov5960]

Can one freeze dry malt? Or does its sugar content make freeze drying impractical?

[@BeardedBored]

I honestly don't know. If you find out, let me know.