Production of micro-malt and floor malt continued at a steady pace this week at the Rogue Farmstead Malt House in Tygh Valley, Oregon.
Eric steeped, flipped, kilned and bagged one batch (2000#) of pilsner micro-malt, and moved one batch (2000#) of pilsner floor malt into the kiln. Turn around time between batches has been reduced to five days.
For those of you who think a ton a barley sounds big, it’s only .00571 of a typical run at a commercial malt house. Besides, creating malt in small batches allows us to touch, smell and look at the barley every step along the way from ground to glass.
Categories: Farmstead Malting