Making malt at home

Category: Sourdough bread
Making malt at home


Rye grain

Cooking method

I want to share with you a recipe for making malt at home. The husband found the technology of preparation on an industrial scale on the Internet, adjusted it for home production, and for more than a year we have had our own malt. Maybe someone will come in handy.

Grain preparation

Making malt at home
The quality of the malt depends largely on the grain. The grain must have at least 90% germination. You should not take freshly harvested grain that has insufficient germination ability. For even germination, the grain should be the same size, if possible. Weed and broken grain should be removed, as it is excess ballast and can cause contamination of malt with harmful microorganisms.


Making malt at home
The water used for soaking must be good drinking water and have a temperature of 8-10 °. I use a 3L cast iron pot. We fill in 1 liter of rye (we sell it in jars) and fill it with water in such a way that the grain absorbs water. Grains floating on the surface are also removed every 6 hours. the water is changed.
Making malt at home
At each water change, the grain is left without water for one hour to access oxygen, which is necessary for the grain to breathe.
Making malt at home
Care must be taken that the grain does not get wet, otherwise it will not germinate well.
Making malt at home
The end of the lock is determined as follows: the grain, placed by the end between the fingers, does not prick and bends under pressure without breaking; it is also easily pierced with a needle. The duration of soaking depends on the temperature of the water. Rye at low temperature, about 5-10 °, soaked for about 24 hours. and longer. Soaking grain at temperatures above 15 ° will result in uneven germination.


Making malt at home
Pour the grain into a tray (deep pan 35 * 25 * 8cm) (ideally made of wood, but this product will be disposable), cover the bottom and top with cotton cloth (it absorbs excess moisture and in which case it will not dry out the grain) ...
Making malt at home
The grain is shoveled twice a day for cooling and better air access. Tempera round during germination should not be higher than 12-15 ° and the room should be well ventilated. Germinating The washed grain is moistened daily with a spray of water. Rye on the last day of germination is not moistened. The grain is dried before languishing.
Making malt at home
Germination lasts five to six days. Germination should be considered complete when the bulk of the grain has a sprout length equal to the length of the grain and does not exceed one and a half grain length.

Simmering, or fermentation

Making malt at home
Due to the fact that the temperature does not rise naturally (as it happens in large piles), we take our tray, put it in a bag and put it on a battery (with an ideal temperature of 40-45 °),
Making malt at home
do not close the bag tightly, but leave an air outlet, with which we will regulate the humidity inside
When white mold appears, close the bag, when black (dark red) mold appears, open it and do additional mixing. Mold (and odor) is normal at the end of fermentation. We make sure that the surface does not dry out. The purpose of the process is further accumulation of amino acids and sugars in the grain, which during drying determine the specific taste, aroma and color of red rye malt. Fermentation, or simmering, of malt lasts about four days. During the first 72 hours. the grain remains in place and physical and biochemical changes take place in its thickness.After 72 hours after placing the malt in the load, a bulkhead is performed (we disassemble all the lumps with our hands). After 24 hours, the malt is dried.

Drying malt

For this business, email is ideal. oven. We spread the malt on a large baking sheet. During the first hour, we gradually raise the temperature to 70 °, every half hour we try to break the mass and mix. We turn off the oven when the roots and processes break without effort, with a bang under the fingers. It takes me about 10 hours.


Making malt at home
Before grinding, the malt is pre-cooled for one day. Then it is sifted, while the sprouts are removed (rub in our hands). Melim in a coffee grinder until flour
Making malt at home
To get the ideal taste, it is advisable to lie down for one month. Store in a jar without closing the lid tightly.


From 1 liter of rye comes out about 500-700 gram jar of malt.


Wheat germ flour (NataliARH)

Making malt at home

Making tea infusions from rye flour


Excellent and useful information!

And such a detailed description and photos - great!

Rusya, THANKS I carry THANKS!
Please decipher this part of those. process: "... Then it is sieved, while the sprouts are removed (rub in hands)" it is not entirely clear what exactly is happening? as I understand the sprouts after drying become thin and brittle. do they need to be removed from the total mass or left there but rubbed with your hands?
Thank you!
Quote: svetach

as I understand the sprouts after drying become thin and brittle. they need to be removed from the total mass

Quite right. You got it right. We rub the grains themselves with our hands, and the sprouts fall off at the same time, then all this must be winded (I don’t know whether it is clear or not?). If that ask.
yes, everything is clear, thank you! ))) only grain is used, everything else is removed in any way. how to "wind" had to see)))
thanks for the good recipe! Until today, I enjoyed cooking with it! But now the moment has come to get the malt out of the bag, and it is covered in white mold. what to do with it? Dry it too and then grind it?
Hleboeshka, I asked my husband, he is dealing with this issue, and so she says that it was necessary to give a little more access to air. But white mold is normal. Dry.
Thank you very much! I tasted the grains, but they are empty inside, what could I not do? Or are they what they should be? This is my first time germinating malt, so there are so many questions. And throw out the black mold?
Hleboeshka, forgive me for not answering right away, my husband returned from work very late. So, about the seeds, they should be empty inside, you did everything right. Pick the black mold and throw it away. Well, it happens. We, too, came to everything by the "scientific poke" method. From theory there was only "Making malt in an industrial environment", but in practice it was all done by ourselves.
Keep us posted. Tell me what happens. We keep our fists for you.
Rusya! Thanks a lot for your support! And then I already started looking in a search engine where you can buy wholesale malt, and not transfer rye to garbage. Now after this time I will try again and only thanks to you!
And today I have dried the malt at room temperature and put it in the electric oven at a rate of 70 degrees.
I still have a question: What layer thickness should be when languishing? Maybe really make a mini prism in a package ...! And then remove the top mold? I made a layer 1-2 cm thick and naturally my mold consumed all the grain. I think my mistake is that I didn't "shovel" her for 2 days. The smell is good so far.
And now an hour has passed since my writing to you ... The malt has been dried for only 1 hour, and the sprouts and roots have already dried up. What to do? Turn off the oven or try to make red malt?

Some time passed, the light was turned off and the question itself closed, whether to continue drying or not. I tasted it, it turned out delicious, but the taste is still incomprehensible on the tongue, maybe mold? Sometimes such a smack comes from poor-quality potatoes, you get one and spit and drink, nothing helps. !!!
I am waiting for your recommendations and with a new start to germinate rye, since it is of excellent quality!
Hleboeshka, we also did not have light, they just gave it. With my husband on the phone (I'm at the computer, he is at work), we will give you answers.
When languishing, it is better to make a layer of 5 cm, probably 1-2 cm will still not be enough. When white mold appears, start shoveling, and remove the black one immediately.
Further, we do not dry the finished malt at room temperature, but immediately go into the oven and gradually raise the temperature somewhere from 30 * to 70 * C. The fact that it dried out quickly suggests that the malt was not very wet.

At the expense of the taste, the husband says that the sprouts taste bitter and can give such a taste. So do not jump to conclusions, first you need to sift and get rid of the sprouts, and then grind and try.

P.S. To me on you.

For some reason, our last malt came out not very aromatic, the color is also not saturated. Maybe it depends on the raw material.
Is it possible to replace rye with oats?
Quote: Rusya
Mold (and odor) is normal at the end of fermentation.

Why did it happen???

Alexey 2019
If anyone is interested, I can give you a couple of tips for making "old moonshiner" malt.
tell me, I have purchased white malt of terrible quality, even with a small addition, the bread is low and dull. Can I make red malt out of it, I'm just running out?

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