Malting occurs year round.
Grain is moved from our silos to the malting area by our intricate elvator and auger design.
The malting process:
steeping - soaking the grain at a specific temperature for a specific time until a moisture content around 42%
germinating - specific temperature, grain depth and turning of the grain procedure until well-modified
kilning - specific temperature, grain depth and turning of the grain procedure until a moisture conent of 3-4%
cleaning - rootlets are removed from malted grain
packaging - 50 pound sacks
Malt information (Inquire about a specific malt data sheet.):
2-row barley: SRM 2 - low in protein; a light clean and smooth flavor; a well modified base malt for all styles;
wheat: SRM 3 - a doughy, bready flavor and aroma; adds body and head retention to your beer
rye: SRM 4 - adds a spicy flavor to your beer
milo: data soon - use for a gluten free beer
Silos storing barley, wheat, and rye.
Quality control. Monitoring the modification.