{"id":3609,"date":"2025-10-19T09:31:51","date_gmt":"2025-10-19T14:31:51","guid":{"rendered":"https:\/\/suigenerisbrewing.com\/?p=3609"},"modified":"2025-10-19T09:31:51","modified_gmt":"2025-10-19T14:31:51","slug":"fmbp-wind-malt","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2025\/10\/19\/fmbp-wind-malt\/","title":{"rendered":"Fifty Meter Beer Project – Wind Malt"},"content":{"rendered":"\n

Welcome to the fourth (and likely penultimate) FMBP video of 2025<\/a>. In this video I discuss the malt I made this year, what makes it special, and what I’m going to brew with it. Central to this years project is wind malt – a historical malt that is not often seen today, but which dominated Belgian, Scandinavian, and other brewing regions for centuries. I only discuss it a bit in the video – I’d strongly recommend the article by Joe Strang in Beer & Brewing<\/a> for an in-depth dive into this fascinating and unusual malt.<\/p>\n\n\n\n

For anyone wishing to replicate this malt, the process is very easy – by far the easiest malt I have made.<\/p>\n\n\n\n

Wind Malt<\/h3>\n\n\n\n
    \n
  1. Pre-treat your malting water to remove any chlorine\/chloramine.<\/li>\n\n\n\n
  2. Wash the grain well.<\/li>\n\n\n\n
  3. Using a cycle of 12 hour soaks + 12 hour air-rests, bring the malt to 42-46% humidity<\/li>\n\n\n\n
  4. Germinate the malt by spreading the malt on the floor about 25 mm (1″) deep. Try to use a room below 16C (60F), and turn the malt 1-2 times daily.<\/li>\n\n\n\n
  5. Germination is complete once the large majority acrospires are between 75% and 100% the length of the grain. <\/li>\n\n\n\n
  6. Transfer the malt to a dry and well ventilated area to dry. This could be outside in the sun if the weather is good, in some sort of dedicated drying box, or in a food dehydrator running below 36C (97F).<\/li>\n\n\n\n
  7. Dry until the moisture level is below 10%.<\/li>\n\n\n\n
  8. Let cure\/rest at least 7 days before use.<\/li>\n<\/ol>\n\n\n\n
    \n