How to Make Corn Malt (with Pictures)

Table of contents:

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

When the malt is prepared, cereals such as corn or barley begin to germinate. This process releases enzymes that interact with the yeast during distillation or fermentation. When the cereal germinates, it is dried and stored until it is used to make alcohol. Corn malt can be prepared at home within 1-2 weeks, the same cannot be said for oats and rye.

Steps

Part 1 of 4: Prepare the Ingredients

Step 1. Buy white corn, as yellow corn has too high an oil content

Step 2. Buy a quantity ranging from 2 to 9 kg

Most distillers recommend sourcing 9kg at a time so you will have enough to make home-made [Moonshine-Mash-Homemade Whiskey]. However, the quantity also depends on the space and equipment you have available.

Step 3. Get a 20 liter food grade bucket for every 2.3kg of corn

Step 4. Also buy a solution to sterilize the buckets before starting

Part 2 of 4: Germinating the Corn

Step 1. Fill the 20 liter buckets with water, whose temperature is between 17 ° C and 30 ° C

Use a thermometer to be sure.

Step 2. Dip 2.3kg of white corn into each bucket so that it remains completely submerged

Leave it to soak for 24 hours.

Step 3. Drain the water completely and discard all the grains that float to the surface

Step 4. Refill the buckets with tap water

Wait another 18-24 hours.

Step 5. Drain the buckets

Part 3 of 4: Sprouting the Corn

Step 1. Arrange the corn in large baking sheets

Roll out a thin layer, between 2 and 5 cm. Keep it at room temperature (17-30 ° C).

Step 2. Place a layer of wet kitchen paper on top of the corn

Step 3. Spray the paper with hot water to keep it moist so the corn will sprout

Step 4. Every eight hours remove the paper and mix the beans

Step 5. Continue this process for 5-10 days or until most of the kernels show buds that are 5mm long

Part 4 of 4: Drying the Malt

Step 1. Remove the damp paper and arrange the beans in a very thin layer

Step 2. Direct fans towards the sprouts

For the first 2-3 hours the temperature should not exceed 50 ° C. You don't have to heat the corn too quickly, or you will destroy the enzymes that have developed in the process.

Step 3. Raise the room or oven temperature to 55 ° C

Continue to circulate the air with a fan.

Step 4. Bring the temperature to 66 ° C in the next hour

Step 5. Once the malt is dry, store it in bags

Beat the bags against a hard surface to detach the sprouts.

Step 6. Shake the kernels and sift them to completely eliminate the sprouts

Store the malt in a cool, dry place for two months before using it.

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