Tag Archives: caramel malt
Steeped grain until it reached 42% moisture ( see my video on how to calculate this)
Germinated until acrospire reached 3/4 length of grain.
Stewed in a large heavy cast iron pot with the lid on at 122 F 3 hrs Kept wet.
Raised temperature to 150-160 F for 3 hrs. (Could go for longer I think, about 10% looked a little starchy like one grain in the close up)
Kilned at 175 F for 12 hrs to dry (this is now dextrin malt)