How to Malt Barley & Toast 5 Specialty Malts! Brown Malt, Munich, Caramel, Crystal, Chocolate Malt! скачать в хорошем качестве

How to Malt Barley & Toast 5 Specialty Malts! Brown Malt, Munich, Caramel, Crystal, Chocolate Malt!

In this video I'll show you how to Malt Barley for Pale Malt, and Toast 5 Specialty Malts for brewing, including Brown Malt, Munich Malt, Caramel Malt, Crystal Malt, and Chocolate Malt. Instruction below. Options if you'd like to support Bearded & Bored: Shirts & Drinkware - https://bearded-and-bored.creator-spr... Patreon Monthly Contribution:   / beardedandbored   Monthly Contribution through YouTube = click the JOIN button next to the Subscribe button. One Time Contribution to help me buy supplies: https://www.paypal.com/donate?hosted_... Brewing Beer The Hard Way -    / francois4050   BBTHW Blog - https://brewingbeerthehardway.wordpre... Specialty Malt Instructions: Brown Malt: Toast the pale malt at 350F/176C for 1 to 1.5 hours. Check it and stir it thoroughly every 20 minutes. Munich Malt: Toast your pale malt at 150F/65C until hits 6% moisture content, so the tea ball is really critical here and remember to use the longer math formula, (timing on this varies, so check it every hour or so). Once you hit 6% moisture content, it’s safe to raise the temp to 220F/104C for 4 hours. Stirring once every 30 minutes. Chocolate Malt: You can either toast pale malt in a sauté pan on medium heat until it all looks like roasted coffee beans, or roast it in the oven at 425F/218C for 2-2.5 hours to get the same color. I always do mine on the stove top so I can watch it and get the color just right, but it takes an hour of standing and stirring. I think the stove top might actually be harder because the heat source is direct so the potential for burning means you need to keep it moving constantly. I got this first method from the Basic Brewing channel.    • Homemade Crystal Malt - Basic Brewing Vide...   Caramel Malt: Heat 1 quart of water to 160F/71C, then dump in the uncrushed grain, and hold the temp at 150F/65C for 1 hour to mash and convert those starches into sugars. I just stuck the whole pot in the oven at 150F/65C to hold the temp. After the mash, you drain it (save that wort for a yeast starter) and spread it out on a pan to roast in the oven at 180F/82C for 1 hour, then at 200F/93C for 2 hours, then about 30 to 40 minutes at 350F/176C. This made a medium caramel malt. Make sure you stir it every 20 to 30 minutes for the whole process. Crystal Malt: Weigh out your fresh green malt, dump it in a roasting pan and roast it at 150F/65C for 1.5 hours, then 1hr @200F/93C, then 2.5 hrs @ 250F/121C, 1-2 hrs @ 300F/148C. The first hour and a half is the mashing, then you dry it out, then you get the color. Cut open a grain after the first hour at 300F/148C. Use that color to judge how much longer you want it to go. After 2 hours at 300F/148C mine came out black and shiny on the inside and made this really nice dark red amber color. TEA BALL: https://amzn.to/2TlMb1b Shop at Amazon using these affiliate links to help support my channel without costing you anything extra. As an Amazon Associate I earn from qualifying purchases. TWITTER -   / beardednbored   Intro music - “Yes Ma’am” by Cullah is licensed under an Attribution-ShareAlike License. Check him out. He's Awesome!    / @cullah   #HowToMaltBarley #SpecialtyGrains #CrystalMalt