Old Time Floor Malting Spirits and Beer

By John Maier

I’ve been writing a lot about the Rogue Farmstead Malt House in Tygh Valley. Floor malting, micro malting, we do both here.

Eric and Barbara sent in some photos of what’s going on. Very Rogue-like. Lots of hard work and nothing fancy about it. This is how the old timers did it until about two centuries ago.

Posting the photos so you can see for yourself how Rogue creates DIY Pilsner floor malt and micro malt.

Inside the Farmstead Malt House with Eric Hyatt and Doc McAllister. Pretty basic. Eric finished building the malt floor about a week ago.

Inside the Farmstead Malt House  Jan 2013web

Eric’s first batch on the floor.

Floor malt_web

He flips the malting barley with a shovel to control the speed of germination. How often depends on outdoor temps, indoor temps, time of day, season of the year. Lots of variables to consider.

Flipping the floor malt

What it looks like when it’s done. Little chits and acrospires sticking out.

Chitted Grain crop

Place it in the kiln to bake and then screen sift it by hand to remove the chits and acrospires.

sifting table_crop_web

Bagged and ready to go to Newport. I’ll mash it or brew it. Might smoke or roast it, too.

bagged malt rogue spirits

Tomorrow I’ll show you how micro malting works.



Categories: Farmstead Malting

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