Making Lager Malt - Fifty Meter Beer Project Year 2, Episode 5

Happy new year everyone! I've finished the first batch of malt for this years FMBP brewday, and in this video I take you through the entire process from start-to-finish, tutorial-style!

Chapters:
0:00 - Intro
0:57 - High-Level Overview of Home Malting
1:34 - Determining Your Pre-Malting Moisture Level
3:00 - Hydrating the Grain & Air-Rests
4:45 - Floor Malting Process
6:00 - Managing & Turning Malt on the Floor
6:54 - Measuring Malt Modification
8:40 - The Challenge with Lager Malt
10:08 - Drying & Kilning Malt
10:50 - Air Drying Excess Malt
12:05 - Temperature Steps During Kilning
15:02 - Finishing the Malt
16:05 - A Hint of What's Next
16:40 - Outro

Overview of Making Lager Malt:
1) Determine your grains starting moisture level.
2) Hydrate to 41% moisture, using 8-12 hour soaks and 12-14 hour air rests.
3) Floor malt at 14C until the grain acrospires are 75-100% the length of the barley kernel. Turn the grain 2-3 times daily during this process, and spray with water if needed.
4) Dry the malt at 35C/95F for 12 hours, then raise the temperature to 38C/100F and dry for an additional 12 hours.
5) Reduce the moisture level below 10% with a 12 hour drying period at 48C (115F).
6) Kiln the malt for 3.5 hours at 75C (167 F).
7) Remove the rootlets and let the malt rest for a few weeks before brewing.