Cara Melakukan Malting Pada Jagung

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Selama proses malting (perendaman), biji-bijian seperti jagung atau jelai akan mulai berkecambah dan bertunas. Proses ini melepaskan enzim-enzim yang berinteraksi dengan ragi dalam proses distalasi dan pembuatan bir. Ketika biji ini bertunas, biji akan dikeringkan dan disimpan sampai digunakan sebagai jagung tumbuk untuk alkohol. Proses malting jagung dapat dilakukan di rumah selama satu atau dua minggu, sementara Anda tidak bisa melakukannya untuk gandum dan gandum hitam.

Bagian 1
Bagian 1 dari 4:

Menimbang Bahan-Bahan Anda

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    Jagung kuning mengandung terlalu banyak minyak. [1]
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    Kebanyakan penyulingan menyarankan 20 pound (9 kg) sekaligus jadi Anda akan mempunyai jagung yang cukup untuk memenuhi satu kumpulan jagung tumbuk. Akan tetapi, berapa banyak yang Anda pilih untuk di- malting harus bergantung pada fasilitas Anda dan berapa luas area pengeringan yang dapat Anda temukan.
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    Belilah satu ember berukuran lima galon (19 l) dengan food grade (aman untuk makanan) untuk setiap 5 pounds (2,3 kg) jagung yang ingin Anda malting .
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Bagian 2
Bagian 2 dari 4:

Melakukan Proses Germinasi

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    [2] Anda dapat menggunakan air keran yang panas. Gunakan termometer untuk mengukur temperatur.
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    Tenggelamkan semuanya. Biarkan terendam selama 24 jam.
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    Buang jagung yang mengapung ke atas saat direndam.
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    Rendam selama 18 sampai 24 jam lagi.
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    Iklan
Bagian 3
Bagian 3 dari 4:

Menunaskan Jagung

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    Biarkan dalam lapisan yang tipis, dengan ketebalan antara 0,8 dan 2 inci (dua sampai lima cm). Jagalah temperatur ruangan antara 63 dan 86 derajat Fahrenheit (17 sampai 30 derajat Celsius)
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Bagian 4
Bagian 4 dari 4:

Mengeringkan Malt

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    Sebarkan jagung setipis yang Anda bisa.
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    Selama dua atau tiga jam pertama, Anda tidak boleh membiarkan temperaturnya lebih dari 122 derajat Fahrenheit (50 derajat Celsius). Jagung tidak boleh dipanaskan terlalu cepat, atau Anda akan menghancurkan enzim yang Anda cipatakan selama proses malting .
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    Teruskan pengaliran udara pada jagung dengan kipas angin.
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    Benturkan pada pemukaan yang keras untuk menghancurkan tunasnya.
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    Simpan dalam tempat yang dingin dan kering hingga sampai 2 bulan sebelum digunakan.
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Hal yang Anda Butuhkan

  • Termometer memasak
  • Jagung putih
  • Air keran
  • Ember makanan seukuran lima galon (19 l)
  • Loyang kue
  • Kertas handuk
  • Botol semprot
  • Ruangan hangat/oven/sumber panas
  • Kipas angin
  • Karung berongga
  • Saringan

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Referensi

  1. ↑ http://www.stillcooker.com/malting-corn.php
  2. ↑ http://homedistiller.org/grain/wash-grain/malting

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