Over the past week I made the first batch of malt for my Fifty Meter Beer Project brewday. There is still a second batch to prepare, but in this video I go over the process I used to convert the barley I grew this summer into a well modified and flavourful (I hope) base malt. <\/p>\n\n\n\n
I didn’t include any of the math into the video, or put up key numbers on the screen, so I’ll put a couple of critical numbers and equations below. Chapter markers follow those equations. Note that for all of these equations you need the starting % moisture of your barley, which I show how to determine in Episode 14. The equations below have example calculations for a test bag that starts with 100 g of grain.<\/p>\n\n\n\n