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How to Malt Corn

Thứ sáu - 26/04/2024 23:11

Malting is the process of partially germinating and then drying grain to preserve its enzymes. To malt your own corn, you'll need to first steep and germinate the kernels, and then dry, kiln, and clean them. By using the right tools and...

Table of contents

40 Recipe Ratings | Success Stories

Part 1

Part 1 of 4:

Steeping the Corn

Make sure each hole is smaller than the size of a corn kernel.^{[1] X Research source}

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Remove the lid of the urn so you can set the bucket inside. It’s OK if part of the bucket is sticking up out of the top of the urn.^{[2] X Research source}

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The corn kernels shouldn’t reach the top of the bucket as they will expand during the steeping process.^{[3] X Research source}

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You want the extra inch of water because a lot of the water will be absorbed into the corn during the steeping process.^{[4] X Research source}

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You want the water to remain this temperature during the entire steeping process.^{[5] X Research source}

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Check back after nine hours and lift the bucket of corn out of the urn. Let the water in the bucket drain into the urn through the drilled holes.^{[6] X Research source}

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The rest period, called an "air rest," will help get rid of CO2 and encourage the corn to take up more water during the steeping process. When it's finished resting, place it back in the urn so it fills up with water.^{[7] X Research source}

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Your steeping schedule should look like:

First steeping: nine hours.

First air rest: three hours.

Second steeping: nine hours.

Second air rest: three hours.

Third steeping: nine hours.

Third air rest: three hours.

Fourth steeping: nine hours.

Part 2

Part 2 of 4:

Germinating the Corn

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Let the water drain back into the urn so only the corn is left in the bucket.

Step 2 Pour the corn into an eight gallon (30 liter) tray.

You can make the tray yourself out of wood or buy an aluminum tray at the store. Make sure the sides of the tray are tall enough to keep in all of the corn.^{[8] X Research source}

Step 3 Place a thermometer in the tray to monitor the temperature.

You want the temperature to be between 72 and 82 degrees Fahrenheit (22 and 28 degrees Celsius) while the corn is germinating.^{[9] X Research source}

If the thermometer reads too high of a temperature, move the tray to a darker, cooler place.
If the thermometer reads too low of a temperature, place a portable heater or small heat fan that allows you to adjust the temperature near the tray. Check the thermometer regularly to make sure the tray isn't overheating.^{[10] X Research source}