Author Archives: jfdyment
Here’s an interesting book pointed out to me from a reader, thank’s Peter! It’s called The Theory and Practice of Malting and Brewing. By a Practical Brewer by William Creech You can read it here. The great thing about it is that it was published in 1793, a time that predates the use of Black Patent malt in 1817 (which would eventually replace diastatic brown malt) and it’s also a time where thermometers were used to record temperatures in Farenheit. The Farenheit scale was first introduced in 1724 so it is between these two dates that we can find books published about brewing that include temperatures used in the process of making malt and beer in a more pre-industrial era and by that I mean this predates the mechanization and increased scale of malting. So we get some very useful descriptions of malting and brewing practices that serve as a window into the past. What’s amazing about this book is all of the unique descriptions about brewing practices, things like adding the hops before the boil pg. 37 for a perceptible improvement in flavour. Hmmm gotta try that. Here’s a link to an article on first wort hopping.
There is also mention of using fresh hops for small beer on page 66. But more importantly, this is the first time I’ve seen mention of different colours of brown malt. They are referred to as Brown, Middling Brown, and High Brown. What?! This suggests that malt colour and therefore beer was not as inconsistent as one (being me) might have assumed. And if you’re into brewing historical beers check out the recipes included on page 60-72.
10 lbs Rye at 12.6% moisture steeped to 42%
Steeped 8 hrs + 8 hr air rest + another 4 hr steep (target steep weight 15 lbs) 12° C (53.6°F).
Germinated at 16° C (60.8°F ) for 6 days 1 additional day at 21° C (69.8 ° F). Acrospires 1/2 length of grain.
Kilning for Pale:
24 hrs 37-43° C (98.6-109.4° F) (malt temperature)
8 hrs. at 60° C (140° F)
1 hr. 175° F (79.4° C)
1 hr. 180° F (82.2° C)
2 hrs. 185° F (85° C)
1 lb. green malt stewed at 158° F (70° C) (malt temp) for 2 hr (recommend 3 hrs)
Cover removed 2 hrs. at 200° F (93.3° C) to dry.
30 min. at 250° F (121° C)
Chocolate: Pale malt roasted at 400° F (204.4° C) for 40 min.
1 hr at 109° F (42.8° C) pH adjusted with acid malt to 5.1 – Recommend 2 hrs.
45 min. at 150° F (65.6° C) pH adjusted to 5.3
Pre-boil grav. 1.037
A.B.V. 4.78 %
This creepy creation is a last-minute improvisation made with clothes from a giveaway bag that was in my trunk. The head was made from a pillow-case stuffed with remay. Looks kinda stupid but it worked. The crows left these little seedlings alone. This is two weeks after planting.
Actually had some frost damage in April, that’s why it looks a little sparse on the bottom right.
Weeding has been much easier this year thanks to the rows. I still planted by broadcasting the seeds but before I did this I made 5 furrows per bed, so when I broadcast the seeds they more or less fell into the furrows. I then dragged my hoe in between to bury them.
Here’s what it’s looking like today, the Chevalier (front three beds) is racing ahead of the Maris Otter. I’ve installed the anti-lodging chicken wire for these and left the Maris Otter since it’s easier to weed without the chicken wire in the way.
It’s been way too long since I’ve posted anything. I’ve been super busy with a new job but I still have plenty of malting projects on the go and many more ideas I want to try. I’m currently brewing an ale made from a malt that germinated for 14 days. I also made malt with an accelerated schedule that took only 5 days start to finish as well as brewing a small beer with 100% unmalted barley, but more on these later.
Firstly, I want to thank all the people that have purchased one of my books. I’m quite happy with how the Malting Log book turned out and I’ve been using it for the last few batches of malt that I’ve made. I have to say it’s pretty darn handy.
I did have some problems formatting the Malting At Home book as a reviewer on Amazon has pointed out (the rest of the review is very positive so thank-you Jeremiah!). For some reason, Amazon direct publishing does not, at this time, recognize Google documents. So I had to turn my google documents into Word documents and when I did this the formatting gets really screwy. I’ve corrected the spacing issues as best as I can but it’s not perfect. I’m sure there are better ways to do this but if you’re planning on self-publishing I would highly recommend starting with Word right from the start. I also wanted more pictures but knowing I wouldn’t have the time available for at least four months I decided to get it out sooner than later. I am however very happy with all of the recipes I’ve managed to compile and I was pretty excited when I realized I could use Google translate to read some German and French texts that included some very useful information. I think having all these recipes in one book is handy because surprisingly most of the big expensive modern text books are kind of lacking in actual recipes or kilning schedules.
I managed to get to the garden yesterday to plant this years barley. I actually had more Chevalier seed than expected and managed to plant 3 beds with Chevalier. I planted another 3 beds with Maris Otter and there’s a narrow bed that I had planted with the small amount of Bere seed I had.
As you can see I’m not taking any chances here and covered everything to prevent the birds and squirrels from digging out the seeds. I’ll remove the covers in about two weeks.
As I was prepping the soil and removing some weeds I pulled out some beets that were perfectly preserved from last year. They had been covered up with a pile of weeds and straw. We ate them that night and they were like new. We also had some kale shoots which are very mild and not bitter at all. Here’s a shot of the kale “tree” I left in the garden over winter. I also planted a Fuji apple tree on the north side of the garden.
In total I have about 530 square feet of barley planted this year and I’m hoping to get about 40 lbs. of barley from this.
It’s finally here all the recipes on the blog and more, in one convenient place. Yes you can make malt at home, it’s not only possible but it’s a lot of fun. Take your home brewing to the next level!
Check out the table of contents:
Table of Contents 2
Malting Simplified 7
Getting started 10
Equipment and some Terminology 10
Steeping, Germination, Kilning and Curing 16
Moisture Content 21
Growing and Harvesting 24
Threshing and Winnowing 33
Feed Barley 35
Recipes: Pale Malt 39
Pilsner/ Lager Malt 43
Historical Malting 47
Modern Malting 53
Vienna Malt 56
Toasted Malts 58
Victory, Biscuit and Amber 58
The Melanoidin Family 61
Aromatic, Munich, and Melanoidin Malts 61
Munich Malt 63
Melanoidin/ Brumalt 72
Caramel Malts 74
Special B Type Malt 76
Making Caramel malt from Pale malt 77
Roasted Malts 78
Chocolate, Roasted Malt, Roasted Barley 78
Debittered Black Patent Malt 80
Brown Malts 82
Belgian Malt for Lambic 89
Acid Malt 90
Spelt and Emmer 93