Ok, got a question. After I dried the malt in the dryer, which worked great, and then tossed into my Ninja blender, i got my malt to the consistency of cracked corn (didn't want it to be fine like corn meal and more difficult to strain). So at this point can I just toss it into 150F water and let it do its magic or since the corn has been dried after malting do I need to do some kind of pre-soak to soften it up? Still kind of a noob at this lol!
Jason, that's an excellent question. I treat it the same as any other malted grain. You won't need to gelatinize the corn since it's malted and the starches are much more soluble at lower temps and much more available than they were in the raw form. So you're are good to go with with a standard mash temp of 150F. That's what I'll be doing when I brew my Kentucky Common tomorrow. Finally have time for brew day:-) BTW, cracked corn grind was a great idea since meal grind is a huge pain to sparge. Good luck on brew day!
I'm curious, can you go ahead and crack the corn without the little sprouts removed??? What might happen if you did crack the dried corn with the sprouts still attached, the use it immediately in a mash??
I'm from germany and actually study brew and beveragetecnolegy in bavaria, and from a semi professional standpoint you explained the process very accurat and good
yo George is here, another of my personal heroes ;) even if he confused me a lot with his stills...it seemed to be so easy before i watched his videos on the different kinds of stilling :D :D
I completed my first malted corn run. Very good system beard. 8 hour soak 8 hour rest 4 times and 36 hour and turning every 4-5 hours with in that period rest before the box fan works superb.
@@BeardedBored it's become a very efficient. The only drawback is you got to do smaller batches. This was a 2 pound batch. How does 4lb work for you. Any pointers
@@davidwillis292 I've done 4-5 pounds at a time in trays. Works fine, just need a few more trays to spread out the batch. In my malt tumbler video I'm able to do 10 pounds using my tumbler.
Mr. Bearded, first time commenting, but have been watching your videos pretty much non stop the last few months (along with from the dudes in your crew..!). Man, I just want to say HUGE THANKS! Watching your videos gets my mind going on all sorts of projects now that I have everything all set up. Lately I've been finding myself looking around at the store going.... "i bet i can ferment that". Anyway, thanks again for all the info, you are truly a gem.
You know you're hooked on this hobby when you can't walk through the grocery store without spotting the potential fermentables. Glad you're enjoying the vids. Have fun:-)
Hey Bearded and Bored, @06:55, MUCH easier method for removing chaff from the malt. You'll need a box fan, which you already own, and two large bowls or buckets (and a broom). After you've tumbled the corn in the dryer to knock off the chaff, stand the box fan upright on a table or workbench and pour the corn from one container to the other in the path of the fan. Wish I could take credit for it, but I'm pretty sure the ancient Sumerians thought of tossing grain into the breeze a few thousand years before me... All in all, took me less than a minute to separate the chaff from the malt, and another 4-5 to sweep up the mess.
For 500 kg , is there an easier way to knock off the chaff. I am building a kiln to to dry 500 kg batches, what ideal temperature I should maintain and for how long to get right moisture content, am assuming bout 5% without denaturing
To stop germination I built a screen rack with vfc a 4" wood frame, set my gas oven at dehydrate which is 125 degree convection for about 6 hours +/-, then set the rack on a fan and let it sit at room temp for 48 hours....yes getting the roots off is a pain, will try the pillow case method...happy home brewing.❤
Here in the Great Southern Land, we can, legally, distill spirits, but from there it gets a little weird. We can make wine and beer at home and it won't attract any sort of taxation, but for some strange reason, if we're distilling spirits at home, we have to pay a tax on every bottle we produce. I went into an Australian distillers' forum and read a thread where a bloke had contacted the Taxation Dept. about his obligations in this area and the woman he spoke to basically told him they really weren't all that interested in what he did, as long as he didn't start selling the stuff. WE can also buy commercially made home distillery kits which attract a pretty hefty sales tax. However you can get around this by buying half of the kit, which attracts no tax because half of a distillery kit isn't a complete distillery. Then you wait a while and go back and buy the other half! Nobody ever said that the thought processes of politicians and public servants had to have anything to do with logic or common sense!
Yeah, it's pretty similar here. There is a decent industry of still manufacturers. They have to sell them labeled as water distillers, and are required to keep purchaser information for 3 years in case the government needs to use it in a case against someone. But they really only go after people who try to sell their hooch. Hopefully we can get the law changed someday to get distilling on the same status as home brewing like they did in NZ.
Another fine, fine video full of fun information. I soon plan to try my hand at malting some corn I have coming. Really looking forward to it now that I have the backing of your knowledge. Thank you ever so much for sharing. Have a great day and a better week. Bye.
I've run some batches through the dryer 4 times just because the roots and shoots were so tough that they wouldn't come off without hours of tumbling, but two hours is usually plenty. If you feel like the corn is dry enough from your dehydrator, then you can tumble it without any heat at all until the chaff comes off, or take small handfuls of the malt and rub roughly it in your hands to get the chaff loose. Takes longer, but it works:-)
Great little series - if you aren't a teacher by trade, maybe you missed your profession. Though I've not malted corn, I've malted barley for decades; I use a double bucket system for malting.I drilled hundreds of holes in bottom of the top bucket and put a drain valve in the bottom bucket and do my soaking routine there, then spread the grains in trays to let the acrospire and rootlets develop (I use the same system of buckets for my sparging). I can then put those trays into an electric smoker I bought for various projects and dry it there. Early on I tried the dryer method: one burst pillow case convinced me to find another method of drying. The smoker also works well for decarboxylizing my weed and drying produce to put down in the fall.
I think you should check out the Grain Bench channel. He's a fantastic maltster with lots of cool exotic grains he's doing, plus a smoke box and drying box:-)
Bearded & Bored, I get a lot of good info from your videos... Thanks so much for your time and effort! I'm on soak #3 right now, can't wait to see how it turns out!
@@BeardedBored Your instructions are right on target. I started mine 4 days ago, was finished soaking and draining 2 days ago, so I've been about 2 days of just raking it and turning it over every 8 hours and I already have sprouts between 1/2 inch to 3/4 inch long. Your instructions call for the majority of corn to have sprouts between 1 inch and 1 1/2 inches before drying to stop the sprouting process, so I would guess I have another day or two to go before I have sprouts that are packed with the amylase enzyme. Looks like I need to go to the feed store and buy some cracked corn soon so I can be ready to start cooking! What a great hobby to keep from being bored!.... It's also nice to be sipping on some of that hard cider I learned how to make by watching your videos while experimenting with learning these new things! I've surprised myself with how much I've enjoyed making the cider and making malted corn.... I'm already thinking about and wondering what my next project will be! I think I might order myself a hand crank corn grinder and after I'm certain my malted corn is completely dry start grinding it up to vacuum seal and store for future projects.
@@jackwiggins961 Nice! Glad you're having so much success and having fun. I'm drying out 12 pounds of malted corn right now and working on another beer I made with it. I need to get one of those grinders. My food processor hates me;-)
Bearded & Bored, DO NOT buy this corn grinder... It broke the very first time I tried to use it. I'm sending it back. I just used a small coffee bean grinder to grind my malt corn and it worked great.
@@BeardedBored Please remove the link I posted for the corn grinder... It broke the very first time I used it before I could even grind a half pound of malted corn. I'm sending it back! I used a small coffee grinder to grind up my malted corn and it worked great!
You can set it on screen and dry it in the sun, or set a fan under the screens to blow air through for a few days with a small heater nearby. It's slower, but it works very well.
@@sassinesarkis8472 There is a variety called "red wheat", so maybe it's that variety? It could also be fungus. If there is no bad smell, then it is probably fine.
Fruits like mango, banana and raw honey contain amylase. Is it recommendable to use in a wash or mash? I understand it's not enough to change all the starch in sugars but is it a way to convert more starch? And what would it do to the flavour?
I've never tried it so I'm not sure. My only concern would be that it's a slower process with a dehydrator and you could get some continued growth. My suggestion, just to make sure you're successful, is to use the box fan method for the first stage of drying to get germination to stop quickly, then shift over to the food dehydrator. You could even use the dehydrator trays for the fan drying. Just stack them on the fan and rotate them ever few hours for at least 1 day, then go to the dehydrator to drive off the rest of the moisture. I curious to know how it'll work out so let us all know when you're done:-)>
This is my question exactly, im doing two pounds of corn for some shine. Im using the rounded kernels that are mainly for popcorn. I wanted to use deer corn but i was worried the additives would affect my product. Did the dehydrator workout for you?
Yes, I agree the distilling law is past its propose. Back in the roaring 20s people were making anything to sell. Lots of unscrupulous people were using car radiators as a condenser and other dangerous things. Today, People are making distilled spirits primarily for their own consumption and enjoyment of aa hobby. That is why I do it. Question on the malting corn - why do you use popcorn? Is there a reason why you don't use the corn for feed?
Is there any reason that you can not leave the sprouts on the corn and bypass the tumbling stage. I ask as I thought I might dry using the smoker on real low and this might add more Smokey flavour when distilling not for beer
The shoots can add a grassy flavor that follows through into a brew and distillate. The way around that is to boil the wort for 20 minutes to kill that flavor. Tried it in my "Grocery Store Beer" vid with fresh green malt.
What about the roots you knocked off the grain? Doesn't that constitute a lot of sugar, since the malting process creates them? Why not leave em in?? I know there's a reason, I just wanna know what that reason is. I may be an idiot, but I'm an idiot of reason.
You're not an idiot. That's a great question that I had too. I did a full explanation of the roots and shoot in another video. Check out my grocery store beer video. Too much to type out, LoL:-)
After doing all this .and grinding it down and putting it in 150 degree water do you still have to use a amylase enzyme convert to sugar I'm new to all this grain what can you use barley to convert it
Malted corn has a very low diastatic power (enzyme power to convert starch to sugar). It can convert itself, but will not have enough enzyme left over to convert any additional grain. So I usually use this as an adjunct grain in a larger grain bill that has malted barley. You can do 100% malted corn and it will probably convert all of the corn starch present, but it doesn't hurt to add some 6-row malted barley (about 20% of your total grain bill will be enough to convert anything) or you can use commercially produced amylase enzymes. I sent some to a fellow RUclipsr to test against regular corn. Here's the vid. ruclips.net/video/_6mBD8py9gs/видео.html
Great video! After u put in dryer to knock of the roots and the other thing, what do u do with the leftover corn? Do u ONLY put in the Roots, ect., into the mash to convert? The leftover corn, do u ferment it? After reading the comments, WHICH part of the grain do u use to cinvert with, the Chafe or the Kernel?
I did a video on a grocery store beer that uses green fresh malted corn. There are a few considerations to using green malt, so I recommend you check out that video:-)
Hey brother..as far as laws on distilling in the states...It's Bulls#@t...my family has made shine around here (Clarksville TN) since 1796.it's all about the govt not gettin their tax $$$..of the likker..R.I.P Popcorn we'll carry on..
You can use it wet, but you need to boil the finished mash for 20 minutes to kill off the grassy flavor. Check out this video for more details on green malt - ruclips.net/video/YI9pd7n1G2k/видео.html
Adding to Jason Hoeflich's questions, could you take the malted corn, grind it up and use it as an amylase? Meaning if I boiled up eight pounds of unmalted ground corn, then added, I don't know 1/2 pound of malted corn at 155 degrees, will that work the same as adding amylase?
Unfortunately no. Malted corn has a very low diastatic power, meaning it doesn't have enough amylase to convert anything other than itself. So that half pound of malted corn would convert, but the 8 pounds of unmalted corn would not convert.
@@BeardedBored Cool thank you. Can you contribute to your channel on a one time basis? Your worth the money but I really can't afford a monthly reoccurring amount.
@@stevevet3652 I'm just grateful for your views and comments. You can also share my videos on facebook if you have friends that like this kind of content. That helps A LOT:-) Thanks so much brother!
LOL I was laughing so loud I had to rewind several times :-) because I missed what you said next. Thumbs up to the corn pimp ! Give e'm a good blow ! I did say to put plastic in them to keep the water in. Live and learn, next year will be so much better ! And remember to have fun while doing it !! Cheers, I'll go keg some pilsner an stout. :-)
Ok, to be honest I almost dismissed the idea as impossible because seeds and grains are very different. But then I started thinking about it. You can germinate seeds just like grains, but they don't have much starch content compared to grains. That means that once the enzyme action converts the starch to sugar, there wouldn't be very much to sugar to ferment. Seeds also have a higher protein and oil content to them, which can complicate a brew. I'm not saying not to try it, but I think you'd have to use them as an addition to a much larger grain bill. Like adding a specialty malt to a beer recipe. It would be for color and flavor, rather than the single source of sugar. With all that said, I love experimenting so I'm tempted give it a shot:-) Maybe malt a pound of seeds, then make 2 small batch beers with the same recipe, except one has the seeds and the other is straight. Also, once the seeds are malted I can try toasting a few of them to see how the flavor changes from untoasted malted seeds, etc. Lot's to test since I have no idea what to expect. I've got some thinking and research to do, but this might be something I try for the fall season. Thanks so much for suggesting something I'd never considered!
Right Sir that is as easy as it gets, I'm going to do a batch asap...one Q how can I work out the diastatic power of the corn malt so I can add some adjuncts for mouth feel...like smoked barley or oats and be sure that the corn will have enough extra power to convert their starches to sugars?. Thanks inadvance mate. :)
Corn has very low diastatic power, around 30 Lintner, so it will NOT convert adjunct grains unfortunately, so you'll need some regular malted barley. But that's only tru for dried corn malt. Green malt has more diastatic power, around 100L. Check out my "Grocery Store Beer" video to see how to use green malt if you're interested:-)
I like this video i was actually tryn to make a combination of ripe banana juice and i wanned to ur barley to mix with it to get a color and a different taste. Will it give a positive result?
I'm not sure. I've never tried it, but it sounds like a very interesting experiment. I would do lots of research on homebrewing beer so you can make a nice beer base with barley to add the banana juice to, then ferment it and bottle it like a beer. Really cool idea! Let me know how it turns out:-)
Thanks for the videos! Im making a Zulu Beer (UMQOMBOTHI) and the recipe called for 2kg Maize Malt... Couldn't find it anywhere in The US! Thanks to your help I'm now in the process of making it myself. And I've had a great time doing it! Thanks for making this whole quarantine thing a little more fun!
Glad I could help pass the time:-) I've seen several recipes for Umqombothi that also have sorghum malt in them. Were you able to get sorghum? If so, did it malt the same as corn? I haven't worked with it yet.
Unfortunately the diastatic power is pretty low in malted corn once it's dried. Somewhere around 40L if dried, but a surprising 200L while it's still fresh and wet. Since we usually need it dried for flavor and storage, it really only has enough diastatic power to convert itself. So it's always a good idea to add pale malted barley (2-row or 6-row) to your recipe for any other starch conversion. Great question! Let me know if you have any others. Thanks for watching:-)>
What if one freeze dries the corn? The roots will be so dedicated the wild pulverize and fall off with a minimum of force. Placing the malt in a ziplock bag with a couple of desiccant packets should remove any remaining moisture if any.
My second attempt at this seems to have worked beautifully, except my it smells like dirt/corn and a tiny bit of mildew,very little. I'll intend to mash it,reckon its okay?
Yeah, should be fine. You can rinse it really well and drain it to get any funk off if you catch it early enough. Not a true soaking, just a quick rinse and thorough draining.
@@BeardedBored right,its not completely dried yet,the dryer it gets ,the less pungent the smell. I very much appreciate your answering my every little question. I know they may seem unimportant but you've no idea how much trial and error you've saved me,your a great teacher
@@adammitchell3462 Yes. Corn has a really low diastatic power, barely enough to convert itself, so it's a good idea to have extra enzymes, either from barley malt or commercial enzymes.
if you have malted grain, with the enzymes, can you add that to a larger amount of unmalted but ground corn and get it all to turn to sugars in a mash? or does it All have to be malted?
Well there's a hitch with corn. It usually doesn't have enough diastatic power to convert the starches beyond those it contains. If you want to convert unmalted corn along with the malted, it's best to add some 2-row or 6-row barely malt or some amylase enzyme powder or liquid to convert all the starch. I'll probably do a fully malted corn mash at some point. The idea of it seems like it would come out tasting good.
Once it's dried and bagged up I just put it on a shelf in my kitchen pantry until I need it. In the past I have stored some like that for a year without any problems.
Great videos. I am enjoying my way through all of them. I do have one question oh, I malted some corn and now I need to grind it. What type of grinder do you use or recommend 4 small batch 8 pound ish at a time?
Corn is very difficult to grind with a standard grain mill for home brewing because the kernels are often too big or to hard to go through the rollers of a barley mill. Since I don't even have a grain mill, I just use my food processor and do small batches, 1 pound at a time. That may sound tedious, but 1 pound takes about 30 seconds to crush in the food processor, so 15 to 20 minutes is all you need to do 30+ pounds of corn. If you'd rather buy a dedicated mill, you'll need to get a table top corn mill from ebay or amazon for coarse grinding. Then a regular home brewing grain mill if you want to do a finer grind like corn meal or corn flour.
I am very new to this whole process and I am in learning/watching/reading mode. You mention getting amylase from the corn, but I was under the impression that corn does not contain any amylase. Is that true?
@@BeardedBored thanks! Follow up question....if you use a malted barley and/or add your own separate amylase enzyme to your corn based mash, would it be correct that you do not need to malt the corn too? The amylase from the barley or additive would convert the starch in the corn to fermentable sugar?
@@davidhoughton2115 Yeah, as long as your grain bill is about 20% malted barley, you can have 80% unmalted grain. Barley has a very high diastatic power, so it can convert everything else, where corn has a very low diastatic power and can't convert anything other than itself when malted.
Thanks for adding... Only one issue I would have liked to have seen in your process... it was the removable of the sprouts, that can be a major issue. I would have liked to see how you ended up with those two nice sacks. E$
I did show it, but it's probably too quick. I should have given it more time. Skip to 5:24 where I talk about putting the corn into pillow cases, then tossing that in the clothes dryer on low for 2 hours. The smashing around in the dryer actually knocks all the sprouts and roots off the corn kernels, and dries it out more. Then you just have to shake the corn in a wire mesh strainer over the trash to get the chaff out. That leaves you with nice clean corn. Hope that helps:-)
In the video I set it on window screens to dry over a fan for the first drying step, but if you take that outside to sit in the sun it will dry much faster. If you can do that for at least 2 days in a row it will probably dry it out enough for storage. Make sure the corn is covered by screen, otherwise birds may come to eat all the corn:-)>
It has a very low diastatic power compared to barley, so it's not good at converting starches in other grains. To me, malted corn tastes better, but it's subtle. On the industrial scale, there is no benefit and only extra cost to malting corn when barley will do the job.
That is way too hot and will denature (destroy) the enzymes in the malt that you need to convert the starches into fermentable sugars. 130F to be safe. If your oven doesn't go that low, turn it on to it's lowest setting, usually "warm" or "proof", let it heat up then turn it OFF and put the corn on cookie sheets in the oven with the door wedged partially open so it doesn't get too hot. You may have to do this several times. If the corn gets too hot, you'll need some malted barley or commercial amylase enzyme to convert the starches to sugars in your mash. Let me know if you have any questions:-)
very good video is just what I need since I want to make a 100% corn beer, i just have one question, what happen if i dried the corn in the oven to 155ºF?the starches will turn into fermentable sugars or that happens only in water¿?
I would not dry it that hot. Maybe 135F. The risk of ruining the enzymes is too high at 155F. Some conversion will happen in the oven, but the risk is too high for me. Better to mash in water so you can have even heating and better control.
@@felixleal6422 It helps the beer to be more clear. For protein rest you bring the temperature to 129F and let it sit for 30 minutes, then increase the temperature to regular mashing temps. Also, instead of 155F, try 145F to get even better conversion of starch to sugar:-)
How could one use this to make Malting Powder like used for malted milkshakes and malted milk balls? The stuff at the store has too many chemicals and sugar added.
Wow! Great question! I have to admit you completely stumped me and I had to do some googling. I've never thought about making my own malt powder for food. Turns out that malted milkshakes use a malt powder that is a simple mixture or malted barley flour, wheat flour, milk powder, salt and sometimes sugar. I found one recipe that looks pretty straight forward. Here's the link ---> www.foodiewithfamily.com/homemade-ovaltine-malted-milk-powder-chocolate-and-plain/ I guess you could try it with the malted corn, but the flavor will likely be different. I recommend getting some malted barley powder in the link in the article for your initial experimenting. If you like the results you can malt your own barley or corn and go from there. If you give it a try let us all know how it turns out. Thanks again for the great question:-)>
You could try it, but there is so much moisture in the corn that I have to idea how long it would take. My guess is at least 8 to 10 hours in the dryer, but I've never tried it so I don't know. I'd be worried it would break my dryer;-)
@@BeardedBored I should give you some of the data I collected so that you get a better picture of what I did. I started with only a pound of corn (857g). The wet malt mass was 1098g. After drying for 3.5 hours on low, the mass was 851g. I put it in a ziploc bag while it was still warm and left it overnight. I did NOT observe any condensation. I decided to 'toast' the corn for the recipe in which I intend to use it. The mass after 'toasting' it for an hour at 176F was 814g. So, perhaps it could have used some more dryer time but who knows. It might be smart to put some of those silica gel moisture absorbers in the bag when you store your corn.
Very interesting videos! If I want to use corn malt, do I need to adjust my malt mill to a different grain size? Or can I just go with my standard setting that I use for barley and wheat?
Corn has a much larger kernel size, so you'll need to go for the widest setting. Most standard mills won't handle corn very well since it's so big and tough, but once it's malted it seems to do a lot better since the grains are broken down a lot in the malting process. Still, you may have to run it twice.
It doesn't. I've heard that too, but it's based on faulty assumptions. Without knowing what was really going on at a microscopic level, old timers would rely on wild yeast present on the corn or drifting in from the environment to inoculate the wash. Since they didn't directly add yeast, they wrongly concluded that the malt was somehow responsible for the the spontaneous fermentation. Today since we understand that fermentation needs yeast (and in some cases bacteria), it's more common to use commercial yeast strains since they are more reliable and can have much higher alcohol tolerances. If you want a guaranteed solid and complete fermentation go with commercial yeast:-)
suppose you want to use them right away,can you forgoe the drying and simply just crush them up or grind them? wont this also kill them and stop them from sprouting more?
You can use the malt green without drying, but from what I've read (haven't tried it yet) green malt can make the beer or distillate taste grassy. Not sure if that's true since I haven't tested it, but interestingly the green malt will have 2-3 times as much active enzyme as dry malt.
good to know,,interesting about that 2-3x trade off with the grassy taste,,,i would not think it would be a problem for distilling ,doubt the taste will make it through unless you are using all the malted corn ,,sure worth a try
From what I've read the grassy flavor will end up in distillate as well. Just means the vapor point for those flavor compounds are in the range for ethanol. Since I haven't tried it I don't know how strong it would be, but since it is not an industry practice to use green malt at the commercial level, it might not be a viable technique.
Nope. Using "wet malt" or "green malt" while it's still fresh actually gives you a much higher diastatic power to convert starches to sugars. Around 200 Lintner instead of 40 Lintner if it's dried. The only problem is the roots and shoots. Removing them from wet malt is a challenge. If you choose not to remove them the beer or distillate can have a pronounced grassy flavor.
Great question. You should dump out the water each time you drain the corn and use clean water for the next soak. That helps to minimize the risk of contaminating your grain with any bacteria, molds or fungus that may be trying to grow in your batch. You can use distilled, spring or purified water. I've even done it with tap water, though I've read that chlorine in tap water can effect your germination rate. I can't say I noticed any difference, but your mileage may vary. Some cities use more chlorine than others so it's safest to buy some jugged water to prevent anything from interfering with the germination process. Good luck!
It can be a little musty like wet grain, but it's not a bad smell. If it gets a bad smell, like rotten garbage or funky, it has an infection and should be discarded. If you are concerned about that you can check out my malt tumbler video here: ruclips.net/video/att7dAP13rY/видео.html It moves the grain around periodically so air flows enough to keep infections from happening.
Sadly, even the act of distilling, even for personal consumption is illegal at the Federal level in the US. If you're like me and think that's ridiculous and want to change it you can check out my video ruclips.net/video/_rVZ0TwyYD4/видео.html for info on how to contact your congressional representatives to get the law repealed. Also, if you want more info on distilling, check out the "Still It" channel. He's in New Zealand, the only country where home distilling is legal. Tons of great content there. Thanks for watching:-)>
Sure. I've used feed corn before, but the one thing keep in mind is to pick through the corn before you malt it. Feed corn usually has trash in it, rocks, sticks etc. Also you may find seeds that don't belong, like peas and beans etc. Give it a look through, then rinse it well before letting it soak:-)>
I made a video on that here - ruclips.net/video/_rVZOTwyYD4/видео.html Unfortunately the organization I mentioned in this video, the Hobby Distillers Association has shut down. But you can still take the advice I give in the video and write to your Congressional representative and Senators. Thanks.
That's a great question. You don't need to do a cereal mash with malted corn since it has been malted. There is no need to gelatinize the corn. You should only do a starch conversion mash at 148F to 150F (64C to 65.5C) for 1 hour. That's all you need to do, just like malted barley. Any hotter and you will destroy the enzymes in the corn. I hope that helps:-)>
Ok, got a question. After I dried the malt in the dryer, which worked great, and then tossed into my Ninja blender, i got my malt to the consistency of cracked corn (didn't want it to be fine like corn meal and more difficult to strain). So at this point can I just toss it into 150F water and let it do its magic or since the corn has been dried after malting do I need to do some kind of pre-soak to soften it up? Still kind of a noob at this lol!
Jason, that's an excellent question. I treat it the same as any other malted grain. You won't need to gelatinize the corn since it's malted and the starches are much more soluble at lower temps and much more available than they were in the raw form. So you're are good to go with with a standard mash temp of 150F. That's what I'll be doing when I brew my Kentucky Common tomorrow. Finally have time for brew day:-)
BTW, cracked corn grind was a great idea since meal grind is a huge pain to sparge.
Good luck on brew day!
Awesome! Thanks for the great info! Really appreciate your videos!
WOW
Can u blend it and make a mash as soon as the roots are big enough? without drying at all?
Great vid man, Cheers from the UK :)
I'm curious, can you go ahead and crack the corn without the little sprouts removed??? What might happen if you did crack the dried corn with the sprouts still attached, the use it immediately in a mash??
I'm from germany and actually study brew and beveragetecnolegy in bavaria, and from a semi professional standpoint you explained the process very accurat and good
Danke, Bruder:-)
yessssss !!!! Legalize home distilling.
Awesome job. Very interesting and especially the explanation of the process and what to avoid. I am looking forward to doing this soon.
George
Thanks George!
yo George is here, another of my personal heroes ;) even if he confused me a lot with his stills...it seemed to be so easy before i watched his videos on the different kinds of stilling :D :D
Thank you Bearded…I have learned very much from you and George. God bless you both. ✝️
I completed my first malted corn run. Very good system beard. 8 hour soak 8 hour rest 4 times and 36 hour and turning every 4-5 hours with in that period rest before the box fan works superb.
Great! So glad it worked for you:-)
@@BeardedBored it's become a very efficient. The only drawback is you got to do smaller batches. This was a 2 pound batch. How does 4lb work for you. Any pointers
@@davidwillis292 I've done 4-5 pounds at a time in trays. Works fine, just need a few more trays to spread out the batch. In my malt tumbler video I'm able to do 10 pounds using my tumbler.
Mr. Bearded, first time commenting, but have been watching your videos pretty much non stop the last few months (along with from the dudes in your crew..!). Man, I just want to say HUGE THANKS! Watching your videos gets my mind going on all sorts of projects now that I have everything all set up. Lately I've been finding myself looking around at the store going.... "i bet i can ferment that". Anyway, thanks again for all the info, you are truly a gem.
You know you're hooked on this hobby when you can't walk through the grocery store without spotting the potential fermentables. Glad you're enjoying the vids. Have fun:-)
Ty bud I love your info I'm from Tennessee and I'm a 3rd generation moonshiner and I'm chasing the craft ....keep up the good Info
Thanks!
Hey Bearded and Bored, @06:55, MUCH easier method for removing chaff from the malt.
You'll need a box fan, which you already own, and two large bowls or buckets (and a broom).
After you've tumbled the corn in the dryer to knock off the chaff, stand the box fan upright on a table or workbench and pour the corn from one container to the other in the path of the fan. Wish I could take credit for it, but I'm pretty sure the ancient Sumerians thought of tossing grain into the breeze a few thousand years before me...
All in all, took me less than a minute to separate the chaff from the malt, and another 4-5 to sweep up the mess.
Ahh those clever Sumerians. Great idea! I'll give it a try on my next batch:-)>
For 500 kg , is there an easier way to knock off the chaff. I am building a kiln to to dry 500 kg batches, what ideal temperature I should maintain and for how long to get right moisture content, am assuming bout 5% without denaturing
To stop germination I built a screen rack with vfc a 4" wood frame, set my gas oven at dehydrate which is 125 degree convection for about 6 hours +/-, then set the rack on a fan and let it sit at room temp for 48 hours....yes getting the roots off is a pain, will try the pillow case method...happy home brewing.❤
man this really helped me for my exams thanks
Here in the Great Southern Land, we can, legally, distill spirits, but from there it gets a little weird. We can make wine and beer at home and it won't attract any sort of taxation, but for some strange reason, if we're distilling spirits at home, we have to pay a tax on every bottle we produce. I went into an Australian distillers' forum and read a thread where a bloke had contacted the Taxation Dept. about his obligations in this area and the woman he spoke to basically told him they really weren't all that interested in what he did, as long as he didn't start selling the stuff.
WE can also buy commercially made home distillery kits which attract a pretty hefty sales tax. However you can get around this by buying half of the kit, which attracts no tax because half of a distillery kit isn't a complete distillery. Then you wait a while and go back and buy the other half!
Nobody ever said that the thought processes of politicians and public servants had to have anything to do with logic or common sense!
Yeah, it's pretty similar here. There is a decent industry of still manufacturers. They have to sell them labeled as water distillers, and are required to keep purchaser information for 3 years in case the government needs to use it in a case against someone. But they really only go after people who try to sell their hooch. Hopefully we can get the law changed someday to get distilling on the same status as home brewing like they did in NZ.
Another fine, fine video full of fun information. I soon plan to try my hand at malting some corn I have coming. Really looking forward to it now that I have the backing of your knowledge. Thank you ever so much for sharing. Have a great day and a better week. Bye.
I am growing a beared man, by the time it matches yours, i will be drinking my own homemade beer. Kudos
Beards make the beer taste better:-)
I enjoyed your channel. I live in Mo where it's legal to make spirits for your own consumption. I plan to take advantage of that
You're a lucky guy! If you haven't already, check out the "Still It" channel and "Barley and Hops Brewing" channels for detailed info on distilling:-)
Feds will put you in jail regardless of the MO law. I live in MO also and the law is so state and local do not bother you or have a right to search.
I don’t have screens but I do have a dehydrator... if you do that would you only tumble it in the dryer for an hour or still do the full 2 hours?
I've run some batches through the dryer 4 times just because the roots and shoots were so tough that they wouldn't come off without hours of tumbling, but two hours is usually plenty. If you feel like the corn is dry enough from your dehydrator, then you can tumble it without any heat at all until the chaff comes off, or take small handfuls of the malt and rub roughly it in your hands to get the chaff loose. Takes longer, but it works:-)
Great work am a small farmer in rural Kenya East Africa .. trying out my first batch
Awesome! Let me know if you have any questions. Good luck!
My wife, hey honey where did our window screens go??? Dang thunderstorm winds!!! thanks for taking the time to do this.
Thanks for the video .
Just started and watching on malted corn thx
Great little series - if you aren't a teacher by trade, maybe you missed your profession. Though I've not malted corn, I've malted barley for decades; I use a double bucket system for malting.I drilled hundreds of holes in bottom of the top bucket and put a drain valve in the bottom bucket and do my soaking routine there, then spread the grains in trays to let the acrospire and rootlets develop (I use the same system of buckets for my sparging). I can then put those trays into an electric smoker I bought for various projects and dry it there. Early on I tried the dryer method: one burst pillow case convinced me to find another method of drying. The smoker also works well for decarboxylizing my weed and drying produce to put down in the fall.
I think you should check out the Grain Bench channel. He's a fantastic maltster with lots of cool exotic grains he's doing, plus a smoke box and drying box:-)
I like this method. Looking to make a corn whiskey using malted corn, and not using malted barley for the enzymes. Great videos!
Bearded & Bored, I get a lot of good info from your videos... Thanks so much for your time and effort! I'm on soak #3 right now, can't wait to see how it turns out!
Good luck on the sprouting Jack!
@@BeardedBored Your instructions are right on target. I started mine 4 days ago, was finished soaking and draining 2 days ago, so I've been about 2 days of just raking it and turning it over every 8 hours and I already have sprouts between 1/2 inch to 3/4 inch long. Your instructions call for the majority of corn to have sprouts between 1 inch and 1 1/2 inches before drying to stop the sprouting process, so I would guess I have another day or two to go before I have sprouts that are packed with the amylase enzyme. Looks like I need to go to the feed store and buy some cracked corn soon so I can be ready to start cooking! What a great hobby to keep from being bored!.... It's also nice to be sipping on some of that hard cider I learned how to make by watching your videos while experimenting with learning these new things! I've surprised myself with how much I've enjoyed making the cider and making malted corn.... I'm already thinking about and wondering what my next project will be! I think I might order myself a hand crank corn grinder and after I'm certain my malted corn is completely dry start grinding it up to vacuum seal and store for future projects.
@@jackwiggins961 Nice! Glad you're having so much success and having fun. I'm drying out 12 pounds of malted corn right now and working on another beer I made with it. I need to get one of those grinders. My food processor hates me;-)
Bearded & Bored, DO NOT buy this corn grinder... It broke the very first time I tried to use it. I'm sending it back. I just used a small coffee bean grinder to grind my malt corn and it worked great.
@@BeardedBored Please remove the link I posted for the corn grinder... It broke the very first time I used it before I could even grind a half pound of malted corn. I'm sending it back! I used a small coffee grinder to grind up my malted corn and it worked great!
You could use a raffle drum if the holes are to big wrap in screen I would say could modify to use your rotisserie motor to turn it
Great job. Very effective process
Thanks!
The Alton Brown of home malting, thanks!
Wow, Thanks! He's one of my heroes:-)>
@@BeardedBored: yep, same here!
what do u think about using a home dehumidifier for dring corn.
Never used one. It would have to be fast, maybe 24 to 36 hours to get it dry enough to prevent any mold growth.
i'm not sure if you have it there, but I found a bread thats made from malted grains at my local store. I'm going to it a try
I've had sprouted grain bread. It's pretty good:-)
Thank u for sharing I think I will try to make malted corn whisky.... Soon.
Good luck on your batch:-)
Will this method work for feed corn?
Absolutely.
Can you use a dehydrator to dry the grains instead of a dryer?
Sure:-)
Great video man.
I would like to ask you if there is any other method to kilning and remove the residuals?since i don’t own a dryer
You can set it on screen and dry it in the sun, or set a fan under the screens to blow air through for a few days with a small heater nearby. It's slower, but it works very well.
@@BeardedBored some of my wheat grain turn reddish. Have you face such an issue or so you know whats behind this red color?
@@sassinesarkis8472 There is a variety called "red wheat", so maybe it's that variety? It could also be fungus. If there is no bad smell, then it is probably fine.
@@BeardedBored its a normal wheat. The red color appeared in the 4th day of the germination phase and there is no bad smell for now.
@@sassinesarkis8472 Hmm. I'm not sure. Take some close up pictures and send me an email.
Fruits like mango, banana and raw honey contain amylase. Is it recommendable to use in a wash or mash? I understand it's not enough to change all the starch in sugars but is it a way to convert more starch? And what would it do to the flavour?
I haven't even considered doing that, so your guess is as good as mine. If you test it, let me know:-)
Great video, thank you. Is it possible to dry the corn in a food dehydrator, like the round multi layer type?
I've never tried it so I'm not sure. My only concern would be that it's a slower process with a dehydrator and you could get some continued growth. My suggestion, just to make sure you're successful, is to use the box fan method for the first stage of drying to get germination to stop quickly, then shift over to the food dehydrator. You could even use the dehydrator trays for the fan drying. Just stack them on the fan and rotate them ever few hours for at least 1 day, then go to the dehydrator to drive off the rest of the moisture. I curious to know how it'll work out so let us all know when you're done:-)>
This is my question exactly, im doing two pounds of corn for some shine. Im using the rounded kernels that are mainly for popcorn. I wanted to use deer corn but i was worried the additives would affect my product. Did the dehydrator workout for you?
Very cool I'm thinking of doing this for ethanol thank😝
Yes, I agree the distilling law is past its propose. Back in the roaring 20s people were making anything to sell. Lots of unscrupulous people were using car radiators as a condenser and other dangerous things. Today, People are making distilled spirits primarily for their own consumption and enjoyment of aa hobby. That is why I do it. Question on the malting corn - why do you use popcorn? Is there a reason why you don't use the corn for feed?
Is there any reason that you can not leave the sprouts on the corn and bypass the tumbling stage. I ask as I thought I might dry using the smoker on real low and this might add more Smokey flavour when distilling not for beer
The shoots can add a grassy flavor that follows through into a brew and distillate. The way around that is to boil the wort for 20 minutes to kill that flavor. Tried it in my "Grocery Store Beer" vid with fresh green malt.
What about the roots you knocked off the grain? Doesn't that constitute a lot of sugar, since the malting process creates them? Why not leave em in?? I know there's a reason, I just wanna know what that reason is. I may be an idiot, but I'm an idiot of reason.
You're not an idiot. That's a great question that I had too. I did a full explanation of the roots and shoot in another video. Check out my grocery store beer video. Too much to type out, LoL:-)
@@BeardedBored THANKS!!!
could you smoke the corn to dry it like with oak or mesquite wood? would the flavor impart to the beverage?
You would have to cold smoke it so you don't destroy the enzymes.
That would be awesome i suppose
thanks for the video I thought it was awesome and very well done
Thanks man:-)>
After doing all this .and grinding it down and putting it in 150 degree water do you still have to use a amylase enzyme convert to sugar I'm new to all this grain what can you use barley to convert it
Malted corn has a very low diastatic power (enzyme power to convert starch to sugar). It can convert itself, but will not have enough enzyme left over to convert any additional grain. So I usually use this as an adjunct grain in a larger grain bill that has malted barley. You can do 100% malted corn and it will probably convert all of the corn starch present, but it doesn't hurt to add some 6-row malted barley (about 20% of your total grain bill will be enough to convert anything) or you can use commercially produced amylase enzymes. I sent some to a fellow RUclipsr to test against regular corn. Here's the vid. ruclips.net/video/_6mBD8py9gs/видео.html
Great video!
After u put in dryer to knock of the roots and the other thing, what do u do with the leftover corn?
Do u ONLY put in the Roots, ect., into the mash to convert?
The leftover corn, do u ferment it?
After reading the comments, WHICH part of the grain do u use to cinvert with, the Chafe or the Kernel?
Do you have to dry out the malted corn if you use it right away ?
I did a video on a grocery store beer that uses green fresh malted corn. There are a few considerations to using green malt, so I recommend you check out that video:-)
Hey brother..as far as laws on distilling in the states...It's Bulls#@t...my family has made shine around here (Clarksville TN) since 1796.it's all about the govt not gettin their tax $$$..of the likker..R.I.P Popcorn we'll carry on..
I agree with you on them just wanting there taxes.
it's not just the government but a lot more the big distillers putting funds in the pockets your congress call, email your congress.
@@jamesbrittain1978 that's the real government
Can you use malted corn while it is still wet? Or do you have to dry it thanks Ronnie
You can use it wet, but you need to boil the finished mash for 20 minutes to kill off the grassy flavor. Check out this video for more details on green malt - ruclips.net/video/YI9pd7n1G2k/видео.html
@@BeardedBored Thanks
Do u use the Corn Kernel or do u use the Chafe from the Corn to add into your fermentation?
This by far the best video I've seen, great casual approach. I'm going to do this tomorrow! Sub'd
Thanks so much! I'm working on a new method for malting and hope to have the video out in January:-)>
Thank you so much for helping me with this bud
Happy to help:-)
Adding to Jason Hoeflich's questions, could you take the malted corn, grind it up and use it as an amylase? Meaning if I boiled up eight pounds of unmalted ground corn, then added, I don't know 1/2 pound of malted corn at 155 degrees, will that work the same as adding amylase?
Unfortunately no. Malted corn has a very low diastatic power, meaning it doesn't have enough amylase to convert anything other than itself. So that half pound of malted corn would convert, but the 8 pounds of unmalted corn would not convert.
@@BeardedBored Cool thank you. Can you contribute to your channel on a one time basis? Your worth the money but I really can't afford a monthly reoccurring amount.
@@stevevet3652 I'm just grateful for your views and comments. You can also share my videos on facebook if you have friends that like this kind of content. That helps A LOT:-) Thanks so much brother!
Love to hear your take on home distillation in the US!
LOL I was laughing so loud I had to rewind several times :-) because I missed what you said next. Thumbs up to the corn pimp ! Give e'm a good blow ! I did say to put plastic in them to keep the water in. Live and learn, next year will be so much better ! And remember to have fun while doing it !! Cheers, I'll go keg some pilsner an stout. :-)
Haha, found your misplace comment Mulen:-)
Thanks for the video ;)
and greets from Austria
Grüße vom Amerikaner!Danke für das Aufpassen:-)>
p.s. I used Google Translate, so I hope that says what it's supposed to;-)
Can you do this for deer corn from a feed store?
Yes:-)
can you try your hand at malting some pumpkin seeds?? cant find this anywhere!!
Ok, to be honest I almost dismissed the idea as impossible because seeds and grains are very different. But then I started thinking about it.
You can germinate seeds just like grains, but they don't have much starch content compared to grains. That means that once the enzyme action converts the starch to sugar, there wouldn't be very much to sugar to ferment. Seeds also have a higher protein and oil content to them, which can complicate a brew. I'm not saying not to try it, but I think you'd have to use them as an addition to a much larger grain bill. Like adding a specialty malt to a beer recipe. It would be for color and flavor, rather than the single source of sugar.
With all that said, I love experimenting so I'm tempted give it a shot:-) Maybe malt a pound of seeds, then make 2 small batch beers with the same recipe, except one has the seeds and the other is straight. Also, once the seeds are malted I can try toasting a few of them to see how the flavor changes from untoasted malted seeds, etc. Lot's to test since I have no idea what to expect.
I've got some thinking and research to do, but this might be something I try for the fall season. Thanks so much for suggesting something I'd never considered!
Hey dude. I just posted a beer video based on your suggestion:-) Thanks for the idea!
ooh buy the you have the best malting video yet every help full
Thanks. I'm glad it was helpful.
thank you
Right Sir that is as easy as it gets, I'm going to do a batch asap...one Q how can I work out the diastatic power of the corn malt so I can add some adjuncts for mouth feel...like smoked barley or oats and be sure that the corn will have enough extra power to convert their starches to sugars?. Thanks inadvance mate. :)
Corn has very low diastatic power, around 30 Lintner, so it will NOT convert adjunct grains unfortunately, so you'll need some regular malted barley. But that's only tru for dried corn malt. Green malt has more diastatic power, around 100L. Check out my "Grocery Store Beer" video to see how to use green malt if you're interested:-)
@@BeardedBored thanks mate...I'm on it! (Y)
I was looking for a good malted corn recipe. :)
How hot would you dry it in a dehydrator as I don’t have a dryer
110F-120F would be ideal.
@@BeardedBored cheers mate
@@andy1982222 No problem, brother.
Great job
I like this video i was actually tryn to make a combination of ripe banana juice and i wanned to ur barley to mix with it to get a color and a different taste. Will it give a positive result?
I'm not sure. I've never tried it, but it sounds like a very interesting experiment. I would do lots of research on homebrewing beer so you can make a nice beer base with barley to add the banana juice to, then ferment it and bottle it like a beer. Really cool idea! Let me know how it turns out:-)
I'll let you know.
I believe in wat ur saying great vid, love to c u make some shine I made my own homemade in Canada lol
Just wondering if you could put pillow cased corn malt into a rice bucket to dry it
That might take too long and allow the malt to over grow, or for a bacterial infection to start. Better to air dry.
Thanks for the videos! Im making a Zulu Beer (UMQOMBOTHI) and the recipe called for 2kg Maize Malt... Couldn't find it anywhere in The US! Thanks to your help I'm now in the process of making it myself. And I've had a great time doing it! Thanks for making this whole quarantine thing a little more fun!
Glad I could help pass the time:-) I've seen several recipes for Umqombothi that also have sorghum malt in them. Were you able to get sorghum? If so, did it malt the same as corn? I haven't worked with it yet.
How do you handle preservation. What is the shelf life of the beer
Great video. I have one question. After malted corn has converted its own starches to sugar does it have any extra enzymes to convert adjuncts?
Unfortunately the diastatic power is pretty low in malted corn once it's dried. Somewhere around 40L if dried, but a surprising 200L while it's still fresh and wet. Since we usually need it dried for flavor and storage, it really only has enough diastatic power to convert itself. So it's always a good idea to add pale malted barley (2-row or 6-row) to your recipe for any other starch conversion.
Great question! Let me know if you have any others. Thanks for watching:-)>
What if one freeze dries the corn? The roots will be so dedicated the wild pulverize and fall off with a minimum of force. Placing the malt in a ziplock bag with a couple of desiccant packets should remove any remaining moisture if any.
My second attempt at this seems to have worked beautifully, except my it smells like dirt/corn and a tiny bit of mildew,very little. I'll intend to mash it,reckon its okay?
Yeah, should be fine. You can rinse it really well and drain it to get any funk off if you catch it early enough. Not a true soaking, just a quick rinse and thorough draining.
@@BeardedBored right,its not completely dried yet,the dryer it gets ,the less pungent the smell. I very much appreciate your answering my every little question. I know they may seem unimportant but you've no idea how much trial and error you've saved me,your a great teacher
@@adammitchell3462 Happy to help. BTW, you should check out the "Grain Bench" channel. He is a malt wizard!
@@BeardedBored I sure will man,cause I've gotta get starch conversion perfected. Can I do it with commercial enzymes alone?
@@adammitchell3462 Yes. Corn has a really low diastatic power, barely enough to convert itself, so it's a good idea to have extra enzymes, either from barley malt or commercial enzymes.
How can we help together change the low let us know thanks Terry
if you have malted grain, with the enzymes, can you add that to a larger amount of unmalted but ground corn and get it all to turn to sugars in a mash? or does it All have to be malted?
Well there's a hitch with corn. It usually doesn't have enough diastatic power to convert the starches beyond those it contains. If you want to convert unmalted corn along with the malted, it's best to add some 2-row or 6-row barely malt or some amylase enzyme powder or liquid to convert all the starch.
I'll probably do a fully malted corn mash at some point. The idea of it seems like it would come out tasting good.
Wanna hear your thoughts on home distillery
How do you store the final product? Freeze, refrigerate, hot, cold, etc.?
Once it's dried and bagged up I just put it on a shelf in my kitchen pantry until I need it. In the past I have stored some like that for a year without any problems.
My question is how long is too long in the growing process?
About 2 inch shoots is the maximum. After that the enzymes start getting used up.
Question, why not use a dehydrator to stop sprouting and dry the corn out? Seems like one would have more precise control of moisture percentage.
I don't have one, so I went with what I had on hand:-)
Will the sun do the trick? I don't have drier.
Yes, sun dried malt is great stuff.
So what would you say is total time frame from original soaking to being able to brew with it. Week, 2 weeks?
7 to 10 days, depending on the environment. If it's not too cold to slow the sprouting and drying, a week is usually the norm.
Great videos. I am enjoying my way through all of them. I do have one question oh, I malted some corn and now I need to grind it. What type of grinder do you use or recommend 4 small batch 8 pound ish at a time?
Corn is very difficult to grind with a standard grain mill for home brewing because the kernels are often too big or to hard to go through the rollers of a barley mill. Since I don't even have a grain mill, I just use my food processor and do small batches, 1 pound at a time. That may sound tedious, but 1 pound takes about 30 seconds to crush in the food processor, so 15 to 20 minutes is all you need to do 30+ pounds of corn. If you'd rather buy a dedicated mill, you'll need to get a table top corn mill from ebay or amazon for coarse grinding. Then a regular home brewing grain mill if you want to do a finer grind like corn meal or corn flour.
I am very new to this whole process and I am in learning/watching/reading mode. You mention getting amylase from the corn, but I was under the impression that corn does not contain any amylase. Is that true?
As the seed grows during malting it produces the amylase enzyme. You have to malt it first to make the enzymes.
@@BeardedBored thanks! Follow up question....if you use a malted barley and/or add your own separate amylase enzyme to your corn based mash, would it be correct that you do not need to malt the corn too? The amylase from the barley or additive would convert the starch in the corn to fermentable sugar?
@@davidhoughton2115 Yeah, as long as your grain bill is about 20% malted barley, you can have 80% unmalted grain. Barley has a very high diastatic power, so it can convert everything else, where corn has a very low diastatic power and can't convert anything other than itself when malted.
Thanks for adding... Only one issue I would have liked to have seen in your process... it was the removable of the sprouts, that can be a major issue. I would have liked to see how you ended up with those two nice sacks. E$
I did show it, but it's probably too quick. I should have given it more time. Skip to 5:24 where I talk about putting the corn into pillow cases, then tossing that in the clothes dryer on low for 2 hours. The smashing around in the dryer actually knocks all the sprouts and roots off the corn kernels, and dries it out more. Then you just have to shake the corn in a wire mesh strainer over the trash to get the chaff out. That leaves you with nice clean corn. Hope that helps:-)
Bam! thanks good buddy :P
Can loading the corn into a concrete mixer work for removing the sprouts? Working with 500 kg malted corn so the dryer method may be too tedious
So,I've got my corn sat out. When its finished,can I just start mashing it? Rather than maticulessly dry and knock off the sprouts?
i don't have any dryer, will you gave me other method in drying up the corn malt expert for air drying?
In the video I set it on window screens to dry over a fan for the first drying step, but if you take that outside to sit in the sun it will dry much faster. If you can do that for at least 2 days in a row it will probably dry it out enough for storage. Make sure the corn is covered by screen, otherwise birds may come to eat all the corn:-)>
Hello. Why is corn malt rarely produced industrially? I am from europe and finding corn malt here is quite difficult. Why do you think this is so?
It has a very low diastatic power compared to barley, so it's not good at converting starches in other grains. To me, malted corn tastes better, but it's subtle. On the industrial scale, there is no benefit and only extra cost to malting corn when barley will do the job.
Would it be wrong to dry the corn in the oven at 170 Fahrenheit?
That is way too hot and will denature (destroy) the enzymes in the malt that you need to convert the starches into fermentable sugars. 130F to be safe. If your oven doesn't go that low, turn it on to it's lowest setting, usually "warm" or "proof", let it heat up then turn it OFF and put the corn on cookie sheets in the oven with the door wedged partially open so it doesn't get too hot. You may have to do this several times. If the corn gets too hot, you'll need some malted barley or commercial amylase enzyme to convert the starches to sugars in your mash. Let me know if you have any questions:-)
@@BeardedBored thank you. I'm going to try your method. I was just hoping to avoid a trip to home depot lol
@@bourboneeringpodcasts LoL!
very good video is just what I need since I want to make a 100% corn beer, i just have one question, what happen if i dried the corn in the oven to 155ºF?the starches will turn into fermentable sugars or that happens only in water¿?
I would not dry it that hot. Maybe 135F. The risk of ruining the enzymes is too high at 155F. Some conversion will happen in the oven, but the risk is too high for me. Better to mash in water so you can have even heating and better control.
@@BeardedBored ok man thanks a lot
@@BeardedBored how it work the protein rest? it is really nesesary or i can just put the corn malt to 155ºF?
@@felixleal6422 It helps the beer to be more clear. For protein rest you bring the temperature to 129F and let it sit for 30 minutes, then increase the temperature to regular mashing temps. Also, instead of 155F, try 145F to get even better conversion of starch to sugar:-)
How could one use this to make Malting Powder like used for malted milkshakes and malted milk balls? The stuff at the store has too many chemicals and sugar added.
Wow! Great question! I have to admit you completely stumped me and I had to do some googling. I've never thought about making my own malt powder for food. Turns out that malted milkshakes use a malt powder that is a simple mixture or malted barley flour, wheat flour, milk powder, salt and sometimes sugar. I found one recipe that looks pretty straight forward. Here's the link ---> www.foodiewithfamily.com/homemade-ovaltine-malted-milk-powder-chocolate-and-plain/
I guess you could try it with the malted corn, but the flavor will likely be different. I recommend getting some malted barley powder in the link in the article for your initial experimenting. If you like the results you can malt your own barley or corn and go from there. If you give it a try let us all know how it turns out. Thanks again for the great question:-)>
Since you are going to put the corn in the dryer could you not just skip the air drying stage and go straight to the dryer?
You could try it, but there is so much moisture in the corn that I have to idea how long it would take. My guess is at least 8 to 10 hours in the dryer, but I've never tried it so I don't know. I'd be worried it would break my dryer;-)
Bearded & Bored Sounds like another experiment I need to do. 😄
Bearded & Bored It worked! I had to increase the time to 3.5 hours but it worked.
@@blaylockr1 What?!?!?! That's all? Holy crap, that's awesome! I'll have to give that a try. Thanks for letting me know:-)
@@BeardedBored I should give you some of the data I collected so that you get a better picture of what I did. I started with only a pound of corn (857g). The wet malt mass was 1098g. After drying for 3.5 hours on low, the mass was 851g. I put it in a ziploc bag while it was still warm and left it overnight. I did NOT observe any condensation. I decided to 'toast' the corn for the recipe in which I intend to use it. The mass after 'toasting' it for an hour at 176F was 814g. So, perhaps it could have used some more dryer time but who knows. It might be smart to put some of those silica gel moisture absorbers in the bag when you store your corn.
ive heard good things about you man teacher teach and get us ready for the real world thx:)
Very interesting videos! If I want to use corn malt, do I need to adjust my malt mill to a different grain size? Or can I just go with my standard setting that I use for barley and wheat?
Corn has a much larger kernel size, so you'll need to go for the widest setting. Most standard mills won't handle corn very well since it's so big and tough, but once it's malted it seems to do a lot better since the grains are broken down a lot in the malting process. Still, you may have to run it twice.
I’ve heard that you don’t need to add yeast if your using malted corn. How does this work? Thanks
It doesn't. I've heard that too, but it's based on faulty assumptions. Without knowing what was really going on at a microscopic level, old timers would rely on wild yeast present on the corn or drifting in from the environment to inoculate the wash. Since they didn't directly add yeast, they wrongly concluded that the malt was somehow responsible for the the spontaneous fermentation. Today since we understand that fermentation needs yeast (and in some cases bacteria), it's more common to use commercial yeast strains since they are more reliable and can have much higher alcohol tolerances. If you want a guaranteed solid and complete fermentation go with commercial yeast:-)
Can't I dry it out by using smoke heat
As long as the temperature stays below about 100-120F. Any hotter and you risk destroying the enzymes.
suppose you want to use them right away,can you forgoe the drying and simply just crush them up or grind them? wont this also kill them and stop them from sprouting more?
You can use the malt green without drying, but from what I've read (haven't tried it yet) green malt can make the beer or distillate taste grassy. Not sure if that's true since I haven't tested it, but interestingly the green malt will have 2-3 times as much active enzyme as dry malt.
good to know,,interesting about that 2-3x trade off with the grassy taste,,,i would not think it would be a problem for distilling ,doubt the taste will make it through unless you are using all the malted corn ,,sure worth a try
From what I've read the grassy flavor will end up in distillate as well. Just means the vapor point for those flavor compounds are in the range for ethanol. Since I haven't tried it I don't know how strong it would be, but since it is not an industry practice to use green malt at the commercial level, it might not be a viable technique.
got it
Nice work dude
Hey, thanks!
Do you have to dry the malted corn if you plan on grinding it and using it right away?
Nope. Using "wet malt" or "green malt" while it's still fresh actually gives you a much higher diastatic power to convert starches to sugars. Around 200 Lintner instead of 40 Lintner if it's dried. The only problem is the roots and shoots. Removing them from wet malt is a challenge. If you choose not to remove them the beer or distillate can have a pronounced grassy flavor.
Do you change out the water each time or keep using the original water?
Also, purified or spring water?
Great question. You should dump out the water each time you drain the corn and use clean water for the next soak. That helps to minimize the risk of contaminating your grain with any bacteria, molds or fungus that may be trying to grow in your batch. You can use distilled, spring or purified water. I've even done it with tap water, though I've read that chlorine in tap water can effect your germination rate. I can't say I noticed any difference, but your mileage may vary. Some cities use more chlorine than others so it's safest to buy some jugged water to prevent anything from interfering with the germination process.
Good luck!
Hi, Great job. Can you help, I want a mini brewery for corn malt in my country.
Wondering how field corn would do to make beer instead of popcorn?
It would do great. I'm about to malt a big bag of field corn. I started with popcorn because it was easy to get at the grocery store:-)
does corn at germination produce any kind smell.
It can be a little musty like wet grain, but it's not a bad smell. If it gets a bad smell, like rotten garbage or funky, it has an infection and should be discarded. If you are concerned about that you can check out my malt tumbler video here: ruclips.net/video/att7dAP13rY/видео.html It moves the grain around periodically so air flows enough to keep infections from happening.
Yes, ld like to know more on distilling.
Sadly, even the act of distilling, even for personal consumption is illegal at the Federal level in the US. If you're like me and think that's ridiculous and want to change it you can check out my video ruclips.net/video/_rVZ0TwyYD4/видео.html for info on how to contact your congressional representatives to get the law repealed. Also, if you want more info on distilling, check out the "Still It" channel. He's in New Zealand, the only country where home distilling is legal. Tons of great content there. Thanks for watching:-)>
Are GMO feed corns any good for brewing
Sure. I've used feed corn before, but the one thing keep in mind is to pick through the corn before you malt it. Feed corn usually has trash in it, rocks, sticks etc. Also you may find seeds that don't belong, like peas and beans etc. Give it a look through, then rinse it well before letting it soak:-)>
please let's have more info on the legality of home distillation
I made a video on that here - ruclips.net/video/_rVZOTwyYD4/видео.html Unfortunately the organization I mentioned in this video, the Hobby Distillers Association has shut down. But you can still take the advice I give in the video and write to your Congressional representative and Senators. Thanks.
Hi! Are you try cereal mash with corn? It Works?
That's a great question. You don't need to do a cereal mash with malted corn since it has been malted. There is no need to gelatinize the corn. You should only do a starch conversion mash at 148F to 150F (64C to 65.5C) for 1 hour. That's all you need to do, just like malted barley. Any hotter and you will destroy the enzymes in the corn. I hope that helps:-)>
That was cool
Thanks!