bigholty
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This is a bit of a theoretical post but I'd be interested to hear people's thoughts on the subject. I have a mate who is a grain grower in the mallee, he always gives me packs of his home-made snags, chorizos, etc when we visit and I was thinking of returning the favour in a way by brewing a beer for him using primarily his own barley. Now I'm not a maltster, but I reckon I could successfully germinate four or five kilos of malting barley to get it to the 'green malt' stage. The difficult bit would be the slow warming and drying process that follows to cure and dry the malt.
However, if you are planning to brew straight away when the malt is at the right stage of germination, is there any need to dry and cure the malt? Couldn't you just put the green malt straight into the mash tun, with enough hot water to get to your chosen mash rest temps and proceed as normal? I would like to give this a try, so go ahead and offer your thoughts/suggestions for the process and I'll see if I can get hold of some malting-grade barley. :beerbang: :beerbang:
However, if you are planning to brew straight away when the malt is at the right stage of germination, is there any need to dry and cure the malt? Couldn't you just put the green malt straight into the mash tun, with enough hot water to get to your chosen mash rest temps and proceed as normal? I would like to give this a try, so go ahead and offer your thoughts/suggestions for the process and I'll see if I can get hold of some malting-grade barley. :beerbang: :beerbang: