[MKOB] malting grain

[hank]

 HBD was discussing this today and here is my personal experience from a few months ago.
     I have homemalted wheat and it is a major PITA but like a lot other things in life I am a better person for having tried it.My efficiency was 75% of what a commercial wheat would produce (75% of the usual 80%) rather than half as efficient as others have reported so i consider it a success.
   I put  the washed grain (separate the chaff from it up front) in a bucket filled 3" over grain level and soaked X 7 hours drained X 7 hours then soaked X 7 hours then placed in a large plastic tray which had been lined with paper towels.When the rootlets (mutiple tiny hairlike fibers)  pop out one is close to full modification and needs to examine every hour.When the TIP of the root begins to uncap (about 1/16" tip) the opposite end of the seed from the rootlets then it is fully modified.U could also slice a seed every hour lengthwise and also be able to see when it is about to "crown".Don't wait for the root to come completely out.
  I then put the seeds in a big collander with a SS screen and rubbed the seeds against the bottom and the rootlets fell off.
   I had weighed the dry grain and after it was malted  it was 50% heavier.I placed it in the legs of some cotton scrub pants and I ran it in the dryer on delicate X 15 " a few times weighing it after each cycle and when it was 8% heavier than the raw grain,I stopped.
i crushed it and brewed the next day.
Thanks
Hank
Thanks
Hank
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