How to Malt grain.

For cooking or beer making, many recipes call for malted grain. this is grain that has been sprouted so that the natural starches inside are converted to sugars. this is used in the brewing process to allow the yeast to eat the sugar. this allows the bread to rise and the beer to ferment.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• grain
• household colander

1. 

   First you need to soak your grain in water overnight. This gets the grain ready to sprout. Just put it in a pot full of water. The next day you need to strain it out and put it in a household colander, like the kind used to drain pasta.

2. Wow just rinse water threw the grain once or twice a day. The grain only needs a little water to sprout and the colander gives it good airflow to allow it get oxygen, needed to grow. in 3 days to a week it will have sprouted. when the sprouts are about twice the length of the grain it is usually ready.

3. Get out a malted grain and chew it. If it tastes sweet they are done. Rinse them out one more time real good and lay them out on a towel in a sunny spot to dry. Bring your malted grain inside at night to prevent the dew from re-wetting them. After about 3 days in the sun you can put them in a bag to store. Storage in the refrigerator is best but if they are dry enough you can just store them in the pantry.

Tips & Warnings

• don't soak more than about 12 hours or you may kill the grain.

[AutumnLeavz]

on 7/11/2008 Great information!