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Date: 14 Jul 2006 04:48:55
From: Adam Preble
Subject: What happens to the roots and acrospires when malting?
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The corn malt is coming along. The roots have grown to ~2x the length
of the kernel. The acrospires are taking longer and haven't passed the
original kernel yet, though they are moving. I wonder what I am
supposed to do after drying. Do I keep everything together? Whenever I
see pictures of malted barley, they're intact kernels, with no bits
poking out. Is that misleading?
I caught this abstract:
http://www.mbaa.com/meeting/2003/abstracts/O-3.html
It says they found the acrospires negatively influenced taste and foam.
I can't fathom how to do that quickly to 50 pounds of corn malt.
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Date: 14 Jul 2006 06:34:24
From: Sean
Subject: Re: What happens to the roots and acrospires when malting?
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Joel wrote:
> In industry, they can be tumbled in big drums. The
> acrospire and rootlets are fragile and break off. I
> don't know if that also applies to corn, or how you'd
> do it in a non-industrial setting. But it may give you
> and idea or two.
Converted Sanke malt tumbler? Now there's a DIY project!
Low-tech solution would be a fan and tossing the malted grain into the
air, blowing the lighter bits away (aka winnowing). This can be done
easily if the malt is dried in a clothes dryer (articles usually
mention containing the batch in a grain bag or one for delicates).
http://www.byo.com/feature/284.html
This actually mentions corn malt by the temperature at which it should
be dried.
Please keep us up to date. I'd love to try this myself, but with
wheat/spelt.
Sean
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Date: 15 Jul 2006 04:18:01
From: Adam Preble
Subject: Re: What happens to the roots and acrospires when malting?
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Change of plan from my other post. Some other people drying malt don't
bother with hot temperatures until they're kilning. So I will just
leave them out in trays in the garage and have a fan blow over them.
These guys went overboard:
http://www.tmoser.ch/typo3/16.0.html
But the observed they had good luck drying barley at lower temperatures.
Good luck recreating that setup...
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Date: 15 Jul 2006 04:12:50
From: Adam Preble
Subject: Re: What happens to the roots and acrospires when malting?
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> Low-tech solution would be a fan and tossing the malted grain into the
> air, blowing the lighter bits away (aka winnowing). This can be done
> easily if the malt is dried in a clothes dryer (articles usually
> mention containing the batch in a grain bag or one for delicates).
The clothes dryer thing interests me.
>
> http://www.byo.com/feature/284.html
>
I've seen this article before. Where do they talk about a dryer?
> This actually mentions corn malt by the temperature at which it should
> be dried.
>
> Please keep us up to date. I'd love to try this myself, but with
> wheat/spelt.
Most of the corn is ready to dry. It's easier said than done since I
can't maintain the low temperature for sustained times. Well, maybe I
can do something to the oven just to engage the pilot light (that's not
technically the warm setting, right?) It's getting to 100F in Austin
here so it's tempting to leave them outside but I fear nasties will want
them.
I was planning to shut them up by kilning on the warm setting for 30
minutes, moving them around in the middle. I'll see if it helps this
evening with the ones that are ready to go.
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Date: 14 Jul 2006 06:12:31
From: trequites
Subject: Re: What happens to the roots and acrospires when malting?
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Adam Preble wrote:
> The corn malt is coming along. The roots have grown to ~2x the length
> of the kernel. The acrospires are taking longer and haven't passed the
> original kernel yet, though they are moving. I wonder what I am
> supposed to do after drying. Do I keep everything together? Whenever I
> see pictures of malted barley, they're intact kernels, with no bits
> poking out. Is that misleading?
>
> I caught this abstract:
>
> http://www.mbaa.com/meeting/2003/abstracts/O-3.html
>
> It says they found the acrospires negatively influenced taste and foam.
> I can't fathom how to do that quickly to 50 pounds of corn malt.
I went to a maltings a couple of weeks ago (Tuckers Maltings in Newton
Abbot, Devon, UK - one of the few floor maltings that is open to the
public)
http://www.edwintucker.com/Tuckers%20Maltings/Maltings_Home_Page.htm
The acrospires are removed after kilning and used as cattle feed. I
presume that if they were any good for making beer then they'd keep
them - surely they must be worth more selling them to the brewer than
selling them as cattle food.
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Date: 14 Jul 2006 12:53:01
From: Joel
Subject: Re: What happens to the roots and acrospires when malting?
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Adam Preble <rockobonaparte@hotmail.com > wrote:
>The corn malt is coming along. The roots have grown to ~2x the length
>of the kernel. The acrospires are taking longer and haven't passed the
>original kernel yet, though they are moving. I wonder what I am
>supposed to do after drying. Do I keep everything together? Whenever I
>see pictures of malted barley, they're intact kernels, with no bits
>poking out. Is that misleading?
>
>I caught this abstract:
>
>http://www.mbaa.com/meeting/2003/abstracts/O-3.html
>
>It says they found the acrospires negatively influenced taste and foam.
> I can't fathom how to do that quickly to 50 pounds of corn malt.
In industry, they can be tumbled in big drums. The
acrospire and rootlets are fragile and break off. I
don't know if that also applies to corn, or how you'd
do it in a non-industrial setting. But it may give you
and idea or two.
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 15 Jul 2006 10:50:30
From: Sean
Subject: Re: What happens to the roots and acrospires when malting?
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Adam Preble wrote:
> > http://www.byo.com/feature/284.html
> >
>
> I've seen this article before. Where do they talk about a dryer?
>
That one doesn't. There was at least one periodical article that did,
but I'm not finding it.
> > This actually mentions corn malt by the temperature at which it should
> > be dried.
> >
> > Please keep us up to date. I'd love to try this myself, but with
> > wheat/spelt.
>
> Most of the corn is ready to dry. It's easier said than done since I
> can't maintain the low temperature for sustained times. Well, maybe I
> can do something to the oven just to engage the pilot light (that's not
> technically the warm setting, right?) It's getting to 100F in Austin
> here so it's tempting to leave them outside but I fear nasties will want
> them.
>
> I was planning to shut them up by kilning on the warm setting for 30
> minutes, moving them around in the middle. I'll see if it helps this
> evening with the ones that are ready to go.
My point, however poorly worded, was to help with a few
ideas regarding the steps which I figured you already knew. From what I
have read, germination, drying, kilning and separation are the steps
but how one goes about each is different. For the diy project, I think
drying and separating the acrospire/rootlet from the kernel itself can
be done at the same time with a clothes dryer. Then one can kiln to
whatever temp is necessary. One still needs to separate the dried
acrospire/rootlet material from the malt. That is where winnowing comes
in. By tossing it up in the air, lighter material should drift away on
the breeze (or fan for artificial breeze).
Sorry for the confusion and lack of direct citations (I'll keep
looking),
Sean
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