Fifty Meter Beer Project – Making Lager Malt
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!
Overview of Making Lager Malt:
- Determine your grains starting moisture level.
- Hydrate to 41% moisture, using 8-12 hour soaks and 12-14 hour air rests.
- 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.
- Dry the malt at 35C/95F for 12 hours, then raise the temperature to 38C/100F and dry for an additional 12 hours.
- Reduce the moisture level below 10% with a 12 hour drying period at 48C (115F).
- Kiln the malt for 3.5 hours at 75C (167 F).
- Remove the rootlets and let the malt rest for a few weeks before brewing.