How to Malt Corn

Step-by-Step Guide

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   Step 1: Purchase white corn for the process.

   Yellow corn has too much oil content., Most distillers suggest doing 20 pounds at once so that you will have enough for a full batch of corn mash.
   
   However, the amount you choose to malt should depending upon your facilities and how much drying space you can find. ,,, Use a thermometer to measure the temperature. , Submerge it completely.
   
   Let it soak for 24 hours. , Discard any corn that floats to the top when it soaks. , Soak it for 18 to 24 additional hours. ,, Keep it in a thin layer, between
   0.8 and 2 inches (two to five cm) deep.
   
   Keep the room temperature between 63 and 86 degrees Fahrenheit (17 to 30 degrees Celsius) ,,,,, Spread the corn out as thin as you can. , For the first two to three hours you should not let the temperature exceed 122 degrees Fahrenheit (50 degrees Celsius).
   
   You don’t want to heat the corn too quickly, or you will destroy the enzymes you created during the malting process. , Continue moving air across the corn with a fan. ,, Bang it against a hard surface to knock off the sprouts. , Store it in a cool and dry place for up to two months before using.
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   Step 2: Buy 5 to 20 pounds (2.3 to 9kg) of white corn.

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   Step 3: Buy one food-grade five gallon (19l) bucket for every five pounds (2.3kg) of corn you want to malt.

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   Step 4: Pick up some sterilizing solution to clean your buckets adequately before beginning.

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   Step 5: Fill your five-gallon buckets with water that is between 63 and 86 degrees Fahrenheit (17 to 30 degrees Celsius).You can use hot tap water.

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   Step 6: Dump five pounds of white corn into each bucket.

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   Step 7: Drain the water off completely.

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   Step 8: Refill the buckets with hot tap water again.

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   Step 9: Drain the buckets.

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    Step 10: Spread the corn out on large baking trays.

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    Step 11: Layer damp paper towels over the top of the baking trays filled with corn.

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    Step 12: Spray the paper towels with hot tap water to keep them moist

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    Step 13: so the corn will sprout.

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    Step 14: Peel the paper towels back and stir the corn every eight hours.

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    Step 15: Continue for 5 to 10 days

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    Step 16: or until most of the corn has sprouts that are 0.2 inches (five mm) long.

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    Step 17: Remove the paper towels.

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    Step 18: Set fans to dry the grain.

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    Step 19: Raise the room or oven temperature to 130 degrees Fahrenheit (55 degrees Celsius) the following hour.

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    Step 20: Raise the room temperature to 150 degrees Fahrenheit (66 Celsius) the following hour.

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    Step 21: Place the corn in sacks once it is dry.

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    Step 22: Shake it and sieve it to remove the sprouts completely.

Detailed Guide

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