Making Lager Malt - Fifty Meter Beer Project Year 2, Episode 5 скачать в хорошем качестве

Making Lager Malt - Fifty Meter Beer Project Year 2, Episode 5

Happy new year everyone! I've finished the first batch of malt for this years FMBP brewday, and in this video I take you through the entire process from start-to-finish, tutorial-style! Chapters: 0:00 - Intro 0:57 - High-Level Overview of Home Malting 1:34 - Determining Your Pre-Malting Moisture Level 3:00 - Hydrating the Grain & Air-Rests 4:45 - Floor Malting Process 6:00 - Managing & Turning Malt on the Floor 6:54 - Measuring Malt Modification 8:40 - The Challenge with Lager Malt 10:08 - Drying & Kilning Malt 10:50 - Air Drying Excess Malt 12:05 - Temperature Steps During Kilning 15:02 - Finishing the Malt 16:05 - A Hint of What's Next 16:40 - Outro Overview of Making Lager Malt: 1) Determine your grains starting moisture level. 2) Hydrate to 41% moisture, using 8-12 hour soaks and 12-14 hour air rests. 3) Floor malt at 14C until the grain acrospires are 75-100% the length of the barley kernel. Turn the grain 2-3 times daily during this process, and spray with water if needed. 4) Dry the malt at 35C/95F for 12 hours, then raise the temperature to 38C/100F and dry for an additional 12 hours. 5) Reduce the moisture level below 10% with a 12 hour drying period at 48C (115F). 6) Kiln the malt for 3.5 hours at 75C (167 F). 7) Remove the rootlets and let the malt rest for a few weeks before brewing.