Malted wheat

[bear74]

I have attempted to malt a small batch of wheat to try an all grain corn/wheat whiskey. this is a picture of the grain, some has 2" sprouts and all has 1/2 inch plus roots. would that be malted or do you need the leaf stage for malted?

[blond.chap]

From what I've heard, it's enough when the sprouts are the same length as the grain, much more and it will have used up some good starches.

[BackyardBrewer]

Leaf stage means its starting to use those sugars for growing so you want to use it before then.

[bear74]

cheers, will process it tonight and grind it down 3 to 1 corn to malted wheat then let the ensymes work their magic :handgestures-thumbupleft:

[Linny]

Keep updating please ... are you going to take Specific Gravities .... im very interested in this , how small of a batch size are you aiming for ??? some peoples idea of small is my massive lol :teasing-tease:

[SBB]

Lots out there on malting wheat, dunno if these might help.
http://www.homebrewtalk.com/f36/easy-wh ... de-322877/
http://www.youtube.com/watch?v=8VtL-5_kGoQ

[bear74]

after maltin was complete I sun dried for 2 days on my kids trampoline then oven cured at 100 deg/c. not sure if the ensymes will still be able to modify other starches in un malted grain but the process was so simple I think I will malt all grain to used from now on. the smell and flavour from the malted grain is obviously where a lot of the spirit flavour will come from as it has distinctly different smell and taste after malting :handgestures-thumbupleft: will keep you posted but it may be a while due to moving house and job change.

[bear74]

i will get 20 kg of corn and another 10kg wheat malting soon to keep this all grain wash going

[crow]

Keep in mind the diastatic power of maize is quite low. It has enough power to convert it self but no adjucts :handgestures-thumbupleft:

[Brendan]

This is very interesting, but where I buy grain from, raw wheat costs the same as a bag of malted wheat...go figure? :think:

[bear74]

well it's bubbling away nicely now with some rehidrated lowans yeast added. :handgestures-thumbupleft:

[bt1]

Howdy,

Be keen to hear as much detail as you've got on the wheat...been a fan but have not had a crack as yet.

seems reasonable we should be stronger in Aussie for wheat brews given the supply we have.

Here's a couple of treasured links for bit of inspiration.

http://www.montanawhiskey.com/whiskey/products/spring-wheat-whiskey

http://www.masterofmalt.com/whiskies/bernheim-original-kentucky-straight-wheat-whiskey/

bt1

[MtnMoonshiner]

My technique for malting corn, and barley are the same. Depending on how much I want to malt, I'll use either a paper grocery bag with a hand towel in the bottom, or a burlap sack or old pillow case, laid across a piece of plywood. Pour your corn or barley into the paper bag, about 4 or 5 inches deep, or fill the sack/pillow case. Every day, and only once a day, pour enough warm water over the corn/grain inside the bag, or over the burlap sack to keep the corn/grain damp, but not soaked.

I normally find that 1 drinking cup of water is enough for the bag, while 2 or 3 might be needed for the burlap sack. You'll have to feel the stuff and find out for yourself, as your drinking cups probably aren't the same size as mine.

I always malt the stuff inside, so I'm never worried about the temperature. But outside in the shade, or in a tool shed or something would be good too. The key thing is, you don't want it drying out instantly, and you don't want some animal or bird running off with it. After about a week, most of the grain or corn will have started to sprout. Some of the sprouts will be longer, others shorter. It don't matter much

As long as mostly all of the corn or grain has started to sprout, you can consider that entire batch malted for the purposes intended on this forum. I make A LOT of liquor, and this technique has never failed me.

Most of the time, I don't dry it out. This is simply because I malt a batch of whatever I need, for a specific mash I'm intending to make. Since I know it takes a week-ish to malt, I plan accordingly, and normally start the mash the day the malt is done. I've got a good quality professional blender, that I'll chop the malted corn or grain up a few hand fulls at a time. It doesn't have to be the consistency of meal, just mostly blended up to about the size of cracked corn. However, I've found that if I do want or need to dry it; I can thinly spread the malted grain on a piece of cardboard box, and lay it in a garage or somewhere where it's dry, but the birds won't get at it. It'll fully dry out in about 3 or 4 days. Then you can save it in a separate sack whole, or grind it up and save it that way. I prefer grinding it up.

[crow]

Here's a link to my malting process , as others have said it really is a simple process and sort of fun :handgestures-
thumbupleft:
viewtopic.php?f=12&t=1562&hilit=malt

[halfbaked]

This guy knows how to malt barley. I would change that 5 gal bucket to a 55 gal drum. It looks pretty much fool proof.

http://www.youtube.com/watch?v=bC2HqcQR6PQ

http://www.youtube.com/watch?v=PfKyvR6O0g8

[bear74]

busy movin house so been no time to post! did 1 wash with the malted wheat and ran it through the pot! after a month of ageing 2l@70% on charred oak it came out great! would have liked to age longer but needed to taste test to see if it was up to standard and it was! a mate of mine runs a cattle station up here so he has genourously donated wheat and corn from his 500ton stockfeed silos wheat, barley and corn for me to make my whiskey! he loved my whiskey so much he is demanding i stop killing so many of his ferals to make more whiskey and rum using his power and water so i guess i have to now!

[wynnum1]

If sun drying not good if it rains for a week and the weather is cold .