How to make wheat m alt at home: cooking rules

M alt is a germinated cereal grain in which starch is transformed under the influence of enzymes into sugar, which is needed to produce alcohol. In dry raw materials, minimal life activity occurs. However, when moisture enters, special enzymes are activated that trigger the growth and breakdown of starch. M alt is used to make many alcoholic beverages. Therefore, many are interested in how to make m alt from wheat at home.

Features

Wheat m alt is a germinated cereal grain. In the process of its preparation, starch under the influence of enzymes is converted into sugar.It is required for a full-fledged fermentation process and a significant increase in the yield of the finished alcoholic product. To get quality m alt, you need to use only germinating grains that can germinate.

How to make wheat m alt at home

Production of a product from wheat has a number of features. To get a quality composition, you need to follow the basic rules.

Selection and disinfection

First you need to select raw materials. A batch of grain should be checked for germination parameters and the presence of toxins. Sprouted grains infected with a fungus will produce low-quality and even dangerous m alt.

To check the quality of the beans, 100 pieces need to be soaked in water for several days. Seeds that immediately surfaced should be discarded. They are empty and have no sprouts. If the germination of the remaining batch is up to 90%, this indicates its low quality.

Selected grains should be cleaned of contaminants and pathogens. To do this, it is recommended to do the following:

Pour raw materials into a large container and pour water. It should be 6-7 centimeters higher than the grains. The water should be warm.
After a few minutes, mix everything and collect the debris that floated to the surface, and drain the water.
Then pour the grain with cold water and leave for 1-1.5 hours. Again, remove the debris and drain the water. These actions should be performed until the pollution stops rising to the surface.
Take a portion of fresh water and add disinfectant to it. For 10 liters, you can use 2-3 grams of potassium permanganate or 30 drops of iodine. Grains need to be kept in solution for 3 hours. The water can then be drained.

Due to disinfection, it is possible to protect raw materials from mold. However, this step is not considered mandatory.

Soaking

The sorted wheat needs to be soaked. This helps eliminate another 40% of fungal spores. For maximum cleansing during soaking, the water needs to be changed several times. Wheat grains are the most susceptible to fungi. Infected kernels become shriveled and take on a gray-brown hue.

To soak the beans, it is recommended to do the following:

Pour the sifted and sorted grain with water and mix. Then remove all pop-up fragments and leave for half an hour.
At the next step, drain the water and leave for 10 minutes without water.
Repeat the soak and dry cycle several times.
After the second cycle, take water at room temperature, add 25 drops of iodine for every 5 liters and pour wheat for 2 hours.
Drain liquid again and fill with cold water for 8 hours.
Then drain the water and leave the wheat to dry for 8 hours.
Do 4 more such cycles in total.

It is recommended to process grains within 3-4 days. This is done until the sprouts appear.

During the soaking procedure, it is important not to overexpose the grains in water. If a white liquid is visible inside when cutting the seed, this indicates that the raw material is not suitable for making m alt.

Wheat sprouting

Wheat germination occurs at a temperature of +15 degrees. It is important to maintain a stable temperature. To do this, the layer of grains needs to be stirred every 12 hours.It should be either thicker or thinner. As a result, you need to get grains of a sweetish taste with a crunch when biting and a cucumber smell. The sprout should be equal in length to the grain itself.

Drying, cleaning and aging

Kernels need to be dried by gradually increasing the temperature to the point where the process stops. This point depends on the type of m alt. The higher the temperature settings, the darker the beer will be.

Dried m alt can be stored for at least 1 year. This is done in glass jars, textile bags or paper bags. Before drying, the m alt must be disinfected. The most harmless option is the use of potassium permanganate. To do this, you need to take 2-3 grams of a disinfectant for 10 liters of water. In the resulting solution, you need to hold the m alt for 15 minutes.

For self-drying of the product, the following methods are recommended:

Place in an attic or balcony that is well ventilated. It takes 4 days to dry raw materials in this way.
Place under a room fan. This drying will take 3 days.
Lay out near the stove or battery. The mass will dry for 3-4 days.
Place in the vegetable dryer. The process will take approximately 40 hours.
Put in the oven on a baking sheet. In this case, the grains must be stirred every 3 hours. It takes up to 30 hours to dry m alt in this way.

Understand that the m alt has dried up, the following signs will help:

grains have decreased in volume;
feel dry and hard;
sprouts and roots are easily separated;
feels sweet when biting;
humidity parameters are 3-3.5%.

The dried mass is called diafarin. After drying, the m alt is rubbed with hands. It can also be done in a linen bag. Then the mass is sifted from sprouts and roots. This is the most suitable way to purify raw materials.

Mill grinding

Before using the m alt, it must be properly ground. Grains are not recommended to grind to the state of flour. This will lead to big problems during the mash filtration and reduce the efficiency of the wort preparation.

The best option is to use a special mill. It helps to properly process the m alt without damaging its shell. This is of particular importance for the complete extraction of substances. In addition, special mills are highly efficient.Even ordinary mechanical products allow you to get up to 5 kilograms of crushed m alt within an hour.

Further application

Roasted caramelized m alt is used to make homemade beer. It can also be used to make whiskey. To obtain the desired result, it is recommended to crush the raw materials first. Ideally, it should be combined with other m alts.

White m alt is not suitable for making alcohol. It contains active enzymes. Therefore, this substance is used for the so-called m alting. 1 kilogram of the product helps to saccharify up to 5 kilograms of starchy raw materials - flour or grain.

Making m alt with your own hands is considered a fairly simple process, but it takes a lot of time. To get a high-quality and natural product, it is important to pay special attention to the choice of raw materials and strictly adhere to the technology of its processing.