Malting Building

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. 








                                                                                  Malting building                                                      

                                                                                  

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Quality control. Monitoring the modification. 


Farm Boy Farms           Rucker Strasse, LLC              www.farmboybrewery.com           919.696.7850