Richard P Grant and his BioLOG (biolog); the wee blog, weblog, or web blog; things not necessarily biology related. The anti-blogger.

BioLOG
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20 November 2007

One bourbon, one scotch, one blog – Part III

Two days later, this is germination:

Germinated wheat

And here’s how I’m going to dry it:

roastme.jpg

Next stage is to incubate at around 40°C for 24 hours, to drive off the moisture and make crystal malt. The inside of the kettle reached 52°C this afternoon, which is a little bit warm, but rain is forecast tomorrow and I’ll leave the vents open.

The trick is to dry the grain, not to cook it (which kills the enzymes). Even if it does get that hot, I’m not too worried because the actual mash step (when the maltase converts the starch to sugar) is supposed to be at around 55°C, and the grains already taste sweet. This means that even now the malt has a fair sugar content. If it wasn’t forecast to rain, and if I wasn’t worried about rats and possums (spit. Bastards) I’d just leave the lid off to sun-dry them.

Filed under: beer — Tags: , , — rpg @ 20:34

2 responses to “One bourbon, one scotch, one blog – Part III”

  1. CK says:

    So how precisely are you going to use your barbecue for the purpose for which it was intended?

  2. rpg says:

    With the fire warnings as they are? Are you mad, man?

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