I made this unique tasting malt while trying to make a Brumalt style malt from store-bought Pale malt. I can’t think of another name for it because brown bread with honey on it is what it tastes like. Brumalt starts out differently than pale malt so making it from a Pale is not actually possible. It’s steeped to a higher moisture content, germinated at warmer temperatures and has a stewing phase before kilning, but I was curious to find out what would happen if I soaked a pale malt till it had about a 50% moisture content and ran it through a kilning schedule that’s similar with an emphasis on activating the proteolytic enzymes. A good way to soak pale malt is to add just enough water so that it will be around 50% after absorbing it. This way no enzymes or sugars get washed down the sink. Make sure to keep it cool. After the malt absorbed almost all of the water I drained the excess and then stewed it for 36 hours on a tray covered with tin foil (8 hours 30-40C then 24 hours 40-50C). I then dried it at low temperatures 35-50C on a screen with a fan on for the first seven hours then off for the next 15. After 22 hours of drying it was down to its original weight so I cured it for 3 hours at 190F. What I noticed when using pale malt is that it dries faster than regular malt. Since it has been kilned once already the outer layers are now friable and allow an easier passage of moisture. Likewise, Pale malt also absorbs water faster than barley so it takes one steep of 12-14 hours to attain about a 50% moisture content or 24 hours using the absorption method.
Categories
- Acid malt
- Amaranth
- Amber malt
- Bere / Bygg
- Biscuit malt
- blown malt
- Brewer's pitch
- Brown malt
- Brumalt
- Buckwheat
- Candi Sugar
- Caramel Khorasan (Kamut)
- Caramel malts
- Chocolate caramel malt
- Competition Results
- Corn
- Debittered Black Patent Malt
- Diastatic Brown Malt
- Einkorn Wheat
- Emmer
- Feed barley
- Garden Updates
- History
- Home growers and maltsters
- Honey malt
- Hop Oast / Malt Kiln
- Hulled Barley Malt
- Hulless barley
- Information on Malting and Growing Barley
- Khorasan (Kamut)
- Light Chocolate Malt
- Malt house breweries
- Malt houses
- Malt kilns
- Malt Storage
- Malting at Home Book
- Malting times and temperatures
- Malts made from pale malt
- Melanoidin malt
- Modern malting
- Munich malt
- Oat Malt
- Pale and pilsner malts
- Pre-Industrial malt
- Roasted Barley
- Rye Malt
- Smoked barley
- Sorghum
- Special B malt
- Spelt
- Sweet brown bread malt
- The beers
- threshing
- un-aerated malt
- Uncategorized
- Victory malt
- Vienna malt
- Wind malt
Pages
Archives
- October 2022
- August 2022
- March 2021
- August 2020
- March 2020
- July 2019
- June 2019
- April 2019
- March 2019
- January 2019
- November 2018
- October 2018
- September 2018
- May 2018
- March 2018
- January 2018
- December 2017
- September 2017
- August 2017
- July 2017
- March 2017
- February 2017
- January 2017
- December 2016
- October 2016
- September 2016
- July 2016
- April 2016
- March 2016
- January 2016
- November 2015
- October 2015
- August 2015
- May 2015
- April 2015
- March 2015
- February 2015
- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- May 2014
- April 2014
- March 2014
- January 2014
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- June 2013
- May 2013
- March 2013
- October 2012
- September 2012
- August 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
Blogs I Follow
- Imbuepalate.com
- Threefrenchs: A Fermented Exploration
- Pep's Free From Kitchen
- The Meandering Meadery
- My Blog
- Brülosophy
- Untitled RSS Feed
- Creative Brewing
- A Brewer's Wife
- From Plants to Beer
- My Own Home Brew
- Romping & Nguyening
- Brewing Beer The Hard Way
- Five Blades Brewing
- The ATL Beer Guy
- East Happyland Homebrew Garden Louisiana
- The Apartment Homebrewer
- Bishop's Beer Blog
- The Quest for Edelstoff
- Home Bruin
Blogroll
- B.C. Beer Blog
- Barleypopmaker's blog
- becks beer blog
- Black Creek Growler
- Braukaiser.com
- Brettanomyces
- Dirt Works Seed Company
- Full circle seeds
- Lambic and Wild Ale
- Love Good Beer
- Manic Organic: Misadventures in Brewing
- Martyn Cornell's Zythophile Beer Now and Then
- Milk the Funk Wiki – Grain
- Science Brewer
- Shut up about Barclay Perkins
- Slow Food Vancouver
- The Brown Book
- The Mad Fermentationist
- Vegan Brew
Facebook
Translate
-
Join 156 other subscribers
- Follow Brewing Beer The Hard Way on WordPress.com