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Caramel malt video

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Posted by on October 11, 2011 in Caramel malts

 

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Caramel malt success!

Inside should appear glassy, this one may still have some starch in the center.

 I definitely need to get some proper textbooks on malting. There’s just too much differing information on producing caramel malts on the internet. Here’s the procedure I used:

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)

Cured at 275 F to darken 1-2 hrs depending on colour. 

 
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Posted by on October 9, 2011 in Caramel malts

 

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Caramel malts

Day three into the steeping process and the grain is soaking for the last time. It’s chitting as of this morning. Thankfully the weather has been co-operating. It’s been within the 10 -15 C range for the last week which is perfect for malting.

 
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Posted by on October 7, 2011 in Caramel malts

 

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