During the malting process, grains such as corn or barley will begin to germinate and sprout. This process releases enzymes that interact with yeast in the process of distillation and brewing. When these seeds sprout, they are dried and stored until they are used as mashed corn for alcohol. Corn malting can be done at home for a week or two, while you can't do it for wheat and rye.
Step
Part 1 of 4: Weighing Your Ingredients
Step 1. Purchase white corn for the process
Yellow corn contains too much oil.
Step 2. Purchase 5 to 20 pounds (2.3 to 9 kg) of white corn
Most distilleries suggest 20 pounds (9 kg) at a time so you'll have enough corn to fill a batch of mashed corn. However, how much you choose to malt should depend on your facility and how much drying area you can find.
Step 3. Purchase a five-gallon (19 l) food-grade bucket for every 5 pounds (2.3 kg) of corn you wish to malt
Step 4. Take some sterilizing liquid to clean your bucket well before use
Part 2 of 4: Performing the Germination Process
Step 1. Fill your bucket with water that is between 63 and 86 degrees Fahrenheit (17 to 30 degrees Celsius)
You can use hot tap water. Use a thermometer to measure the temperature.
Step 2. Pour 5 pounds (2.3 kg) of white corn into the bucket
Drown everything. Let it soak for 24 hours.
Step 3. Remove all the water
Discard corn that floats to the top while soaking.
Step 4. Refill the bucket with hot tap water
Soak for another 18 to 24 hours.
Step 5. Remove the water from the bucket
Part 3 of 4: Growing Corn
Step 1. Spread the corn on a large baking sheet
Leave in a thin layer, between 0.8 and 2 inches (two to five cm) thick. Keep the room temperature between 63 and 86 degrees Fahrenheit (17 to 30 degrees Celsius)
Step 2. Line a damp paper towel on a large baking sheet filled with corn
Step 3. Spray a paper towel with hot tap water to keep it wet so the corn will sprout
Step 4. Remove the paper towels and stir the corn every 8 hours
Step 5. Continue for 5 to 10 days, or until nearly all of the corn has sprouts 0.2 inches (five mm) long
Part 4 of 4: Drying Malt
Step 1. Discard the paper towels
Spread the corn out as thinly as you can.
Step 2. Set a fan to dry the corn
For the first two or three hours, you shouldn't let the temperature go above 122 degrees Fahrenheit (50 degrees Celsius). Corn should not be heated too quickly, or you will destroy the enzymes you created during the malting process.
Step 3. Raise the room or oven temperature to 130 degrees Fahrenheit (55 degrees Celsius) the next hour
Continue venting the corn with a fan.
Step 4. Raise the room temperature to 150 degrees Fahrenheit (66 Celsius) the next hour
Step 5. Put the corn in the sack after it dries
Hit it on a hard surface to crush the shoots.
Step 6. Shake and strain to remove the buds
Store in a cool, dry place for up to 2 months before use.
