The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Making Red Rye Malt

dabrownman's picture
dabrownman

Making Red Rye Malt

I took 60 g of rye berries and soaked them for 5 hours in water.  Then, taking a metal sheet tray, I moistened a paper towel and placed it on the tray and spread the berries over the paper towel.  I then took two paper towels, moistened them, placed them over the berries, covered the sheet pan with plastic wrap and covered the whole shebang with a kitchen towel.. Every day I would move the berries around and spray the top of the paper towels a little water to keep them moist - not wet.  After 96 hours from start to finish the berries were ready to dry and looked like this.

The tray looked like this.

I then dried the berries in my table top Cuisinart convection oven.  The berries were stirred and the pan was rotated 18o degrees every 15 minutes.  I used a drying schedule of 30 minutes each at 175 F (convection), 225 F, 275 F and then 20 minutes at 325 F and they were done. Here are pictures at the end of each time and temperature.

175 F

225 F

275 F

325 F

After grinding the original 60 g of berries, it made 32 G of Red Rye Malt Powder.  The powder looked like this.

 

Comments

mwilson's picture
mwilson

Seriously cool!

Nice guide of the individual steps. This is one of those things I'd like to do but probably won't get round to it.

Thanks for sharing.

Michael

dabrownman's picture
dabrownman

I think it is 'seriously cool' too - because you can distill rye whiskey after you ferment these rye berries if you don't like rye bread :-)

varda's picture
varda

and timely.   DA  I was about to try again.   Now I will follow your step by step plan.   Great documentation!  -Varda

dabrownman's picture
dabrownman

I used your temp and schedule to base mine on along with my much, much greater experience at doing Barley Malt for beer.  You had said that you would go for lower temps and I think you were very right about that and it is the key.  I also wanted to speed up the process by increasing the temp faster while never going over 325 F.   Lower temps allow for better color control and not burn the berries.  I stopped when the berries got to the final color that codruta posted on your blog.  It is also nice to be able to document with decent pictures now too !

Janetcook's picture
Janetcook

Dabrownman

Great job showing how this should look step by step during the entire process.  So nice to have it all in one place AND the pictures are GREAT!  It really helps to see what the different stages should look like for those of us who are reading 'challenged'  :-/

Take Care,

Janet

dabrownman's picture
dabrownman

all work at getting the process and product better - while keeping it together in one place.  This rye malt makes all the difference to so many breads.  I love my new old camera.  Once I figure it out it will be awesome!  I've already heard from eliabel that red rye malt was fermented in Russia and may not have had anything to do with the color.  Now we need to find out how it was fermented, for how long and who knows what else :-)   This quest sounds like it is right up your alley and likely to be fun!

eliabel's picture
eliabel

Dabrownman

Thank you for sharing. Your post is inspiring for me, because these days I think a lot about the red malt. Nevertheless, I have a doubt: I read in the Russian sources that the making of the RED rye malt in contrast to the WHITE rye malt includes the fermentation of the sprouted rye berries. Only after the fermentation, they are dried.

Obviously, your malt looks red.  I wonder if in the Russian term "krasnyj rzhanoi solod" the word "krasnyj" (red) really means the colour or not. The bread-making terms in Russian based on an very old vocabulary and in the past in Russian the word "red" could mean a range of different things. It could have the meaning, for example, of "good" or "beautiful".

dabrownman's picture
dabrownman

bread making and beer making go hand in hand.  I know that if you malt barley and ferment it by adding water and yeast (natural or no) to it you get beer.  If you do this with rye, you have the basis of rye beer or,  as George Washington knew (being the largest Rye brewer and distiller in the USA at the time), you have the fermented mash for making rye whiskey.

I have no idea if Russians fermented their rye before drying or not but if they went through the effort of fermenting rye like GW did they must have made Rye Whiskey from it but alas, all I remember from Russia is vodka distilling.

It was also my understanding that Rus, as in Russia, also means red and is derived from the Vikings who came down the river to Odessa and conquered it like they did many of the major cities in Europe of the age.  They called the Vikings Rus because of their red hair.  The Vikings spread their red hair color throughout Europe and are the reason the Irish, (and everyone else in Europe) have red hair and the Jews from Odessa, my wife's relatives,  have red hair even though they are so far apart from the Irish in every way.   They both have red hair because of the Vikings, their common ancestors, and the reason Russia got its name too. 

One thing I noticed is, that after 4 days of sprouting, the wild yeast on the rye berries, had started to ferment the grain slightly while it was sprouting because you could smell a tinge of alcohol, just like you can in rye sour mash or starter.  I'm guessing it naturally ferments and there is no way to stop it - until you dry it.

eliabel's picture
eliabel

I think you're right. The red rye malt is used for the kvas, a drink with low spirit content (2-3%). In that sense kvas is like a very mild beer, thought the taste is different: kvas is sweeter, more like a soft drink.

By contrast, a good vodka should be made from wheat and,  I believe, the Russian sources began to speak about vodka only from the beginning of the XVII century. Before other alcoholic drink were popular, like medovukha, made from honey.

I will try to translate the fragment from the Russian source I found abouth the making of the red rye malt into my imperfect English and will post it here, if you allow to do so and if it seems interesting to you.

dabrownman's picture
dabrownman

your findings here.  Knowing exactly how Russians from long ago made red rye malt would be great news.  How was it was fermented, for how long and how it was dried are all important facts the bread makers at TFL would love to know.

Thanks so much for your help.

varda's picture
varda

I believe that this is a current thing in Russia - I have found various posts on different sites by a Ron - I linked to one in one of my blog posts, but the link was removed.    I found another link here http://www.danlepard.com/forum/viewtopic.php?f=1&t=3059  where he refers to fermenting malted rye.   This involves getting it moldy.   Eek.   Not something I would like to try at home.   I have also tried to find red malt for sale online or locally, but so far no luck.   I called a Russian store in the area, and they have Kvas which I hope to buy soon and try it in a Borodinsky.  

dabrownman's picture
dabrownman

of info varda!  So real fermented Russian rye malt would be green because of the mold and not red? Just the thought of that is pretty funny.  I'm guessing that the mold makes for a different flavor mostly and drying it in a hot oven would kill anything bad anyway.  It has now turned into an 8 day process though due to the 4 extra day for mold growth.  I'll get some started and see  what happens.  I wanted to make some diastatic malt anyway.

Thanks varda.

Janetcook's picture
Janetcook

You are a brave man to grow and then eat mold!  I know, I know - it is what makes cheese taste so good but somehow I still am leary of growing it in my own kitchen....not being in CONTROL of exactly what molds are inhabiting the grains.....

I will eagerly await your results :-)

Take Care,

Janet

varda's picture
varda

is you don't eat the mold.   The mold grows on top and something magical happens in the middle.    Still won't do it.    Don't want to die.

dabrownman's picture
dabrownman

You have Lucy, my German baking assistant who tastes all of my food for poison or foul taste, thinking this Russian rye malt project is really a commie plot to finally do her in :-)

So does anyone know how these Russians, who are apparently impossible to kill with rye mold it seems,  remove the attached mold that is growing inside as well as outside the rye seed?  I'm guessing they wash it as best they can and then kill everything alive, including the moldy seed, in the heat of the oven.  My guess is that mold just doesn't sit on the surface of food stuffs waiting to washed off - it eats its way inside too. 

I have to make sure my life insurance is paid up too.

Janetcook's picture
Janetcook

Methinks you better stop while your ahead. If not for your sake then for Lucy's.....If she is as loyal as she looks it would be cruel and unjust punishment for such a loyal and trusting assistant!

Janet

(P.S.  I now nominate you into the CBS crowd.....It is for those of us who suffer from Compulsive Baking Syndrome..as coined by Khalid.)

dabrownman's picture
dabrownman

some of us, I'm not saying who exactly but there are more than a few, went way past compulsive and are now addicted - to baking compulsively :-)

Thankfully, Lucy has a fine, if larger sized and oddly shaped, nose that can usually tell her (as if noses could talk) what not to eat - if she hasn't killed it herself.   If she kills it herself - it is gone in a flash - and she hasn't died from any of those,  many of which, were way worse than than rye mold if you ask me.

eliabel's picture
eliabel

Varda, I've found some Russian shop selling the red rye malt. The price is more than affordable: a few euros for a kg. On Monday I will write them asking if they can ship abroad, to Belgium and to the US. As soon as I hear news, I will let you know.

varda's picture
varda

for looking into this, and look forward to knowing what you find out.  -Varda

eliabel's picture
eliabel

The explanation was too difficult for my English. I've tried to make more understandable a Google translation:

At preparation of red malt languor, or a fermentation is carried out. The purpose of process is the subsequent accumulation in grain of amino acids and the sugars which give a specific taste, aroma and color of red rye malt. Process of a fermentation proceeds in the heaps called Cargo. Cargo has a prism form with roundish top or very high bed hill in height 70-90 see. The fermentation, or languor, green malt lasts about four days. For the first 72 hours grain remains on a place and in its thickness there are physical and biochemical changes. In two days in a heap of grain four layers are observed:

• top, mouldy, thickness to 15 cm;

• main, with brown-red color of grain and very pleasant grain smell, thickness to 25 cm;

• intermediate, thickness of 35 cm;

• bottom, thickness 15-20 see.

In 72 hours after the conclusion of green malt in cargo, it is turned upside down, so  the first and bottom layers of cargo changed places with the second (main) layer.

The resulting fresh malt (it call "green") needs to be dried…

From here: http://recepthleba.ru/malt.html

The fermentation, or languor, green malt lasts about four days. During the first 72 hours grain remains on a place and in its thickness there are physical and biochemical changes. In two days in a heap of grain four layers are observed: 1) top, mouldy, thickness to 15 cm; 2) solving, differing brown-red color of grain and very pleasant grain smell the in thickness to 25 cm; 3) intermediate, thickness of 35 cm; 4) bottom, thickness 15 — 20 see.

The physical and biochemical changes causing quality of red rye malt, occur in the second and partially in the third layer of cargo. The temperature in the top layer reaches 50 °, and in the second 60 °. For the purpose of temperature fall in the second layer in 56 hours after a dump of cargo it is made подрезка, i.e. the loosening of the top layer to avoid excessive warming of cargo.

In 72 hours after laying of green malt in cargo, the partition of the last with that calculation that the first and bottom layers of cargo traded places with the second (solving) layer is made.

24 hours later malt arrives in drying.

Drying of malt is made in special dryers. There are more out-of-date dryers in which malt directly adjoins to furnace gases — smoke and koksovy dryers. More advanced are air dryers where drying is made by warmed-up air. Air is warmed up passing in fire chambers on heating pipes. Even more perfect dryers — drum-type. Dryers are equipped with two lattices, located one over another more often. The moisture formed at drying is removed through a special vent pipe; artificial draft is arranged also.

When drying red rye malt should be met the following conditions:

1) drying is carried out on a grid, and the thickness of a layer of malt shouldn't exceed 12 — 13 cm;

2) shoveling of malt should take place later 6 hours after malt loading in the dryer and be made further every two hours before the completion of drying;

3) drying comes to an end at achievement by malt of 8 — 10 % - ache humidity;

4) drying is made so that the temperature of a layer of malt rose gradually and in 12 hours was about 70 °;

5) gradual heating of malt is necessary in order that formation of chromaticity and aroma of malt occurred at considerable humidity, 20 — 30 %.

(…) Grinding. Before a grinding malt is cooled previously within one days. Then it is sifted, sprouts thus are removed.

Red rye malt is ground on usual millstones.  

Caramelized malt rest within one month for achievement of optimum flavoring properties.

From here: http://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=8003.0

dabrownman's picture
dabrownman

for all your hard work in sorting this Red Rye Malt Saga.

Here is what I understand about your description.  It calls for a fermenting bed nearly 3' high in a prism shape that is rounded on the top.  This bed  is turned after 72 hours top to bottom.  Additional opening of the top may be required to keep the cargo at 50 C or less.  After 96 hours the grain is moved to the dryer in 5" high piles and dried over 12 hours at 25% humidity up to a temperature of 70 C.  Then the  malt is milled after sifting to remove sprouts.   The ground red rye malt should rest for 30 days to develop its best flavor.

I think you have solved the mystery eliable.  Sadly, I don't think any home bakers can accomplish it - but maybe we can get closer than one thinks. 

Thank you so much for your effort. 

eliabel's picture
eliabel

Glad it was useful. I've yet got response from the Russia, but if somebody is interested in the kvas extract or kvas concetrate (which  has as the main ingredient the red rye malt) in the US you can order it from here, as a friend told me:

http://russianfooddirect.com/store/44/food/beverage/water-kvas/concentrate-kvassa_item1440.html

dabrownman's picture
dabrownman

surprised when I found out Whole Foods doesn't carry it - although their beer and wine expert knew all about kvas and wished they did carry it.  I am glad they carry buckwheat groats though :-)

Ogi the Yogi's picture
Ogi the Yogi

I was wondering if Russian fermented "red" rye malt is diastatic? Russian recipes use it for making kvass and bread all the time. 

dabrownman's picture
dabrownman

60 C and then the drying process denatures the malt.  So it is there for , aroma, flavor and color only.

dabrownman's picture
dabrownman

Do your Russiaian sources talk about how they fermented the rye berries, for how long before they were dried?

Isand66's picture
Isand66

So what does the final product taste like?  Is it very strong flavored?

What did you use to grind them up?

Nice photos by the way!

dabrownman's picture
dabrownman

roasted, dry, rye but it is much deeper, rich and drier than that.  It also has a sort of lingering, nutty bitterness.  It reminds me of Armadillo Nectar of all things :-)  Can't wait to use it on my Multi-grain Challah, some Borodinski and possibly some Tzitzel - still working on a recipe for that though.  I ground them up in my spice/ coffee/ grain mill.  Works great for small batches.

I really like that new old camera.

hanseata's picture
hanseata

And thanks for the detailled description of the process. Is this malt diastatic? Or just used for flavor?

Maybe I'll give it a try. I bet my husband would be delighted having another strange baking ingredient stored in our refrigerator - crowding out his impressive condiment selection. :)

Karin

dabrownman's picture
dabrownman

malt since I raised the temperature over 220 degrees and killed off the enzyme that converts starch to sugar.  Had I kept the temperature between 120 and 200 F, I would have made diastatic malted rye.  If I had used barley then the low temperature would have made for fine malted barley for beer making.  The higher temperatures make for darker beer up to 220 F max.  My rye malt went to 325 F so it is non diastatic.

Bakers use both diastatic and non diastatic malt for different reasons.

From recipetips.com comes the below 

Diastatic malt, which contains active enzymes from the sprouting grain, is used to break down the starch in dough and convert it to sugar (maltose) so that the yeast can feed on the sugar enabling the dough to rise, especially in breads such as sourdough that require a longer time for preparation and fermentation to occur. This malt provides more nutrition, an enhanced flavor, a finer texture in the bread crumb, a fresher tasting product, and a browner crust appearance, all without excessive lengths of baking.

Non-diastatic malt, which does not contain the active enzymes, is most often used as a sweetener to give baked goods and cereals more flavor, a glossier appearance and a softer more consistent crumb. Bagels, breads, granola, cookies, salty crackers or snacks, gravies, and sauces are all products that commonly use non-diastatic malt.

ananda's picture
ananda

Hi dabrownman,

I managed to find this thread on Dan Lepard's Forum, here:

http://www.danlepard.com/forum/viewtopic.php?t=2676

The final comment, found on the second page of the thread is the most insightful.

After sprouting, grain for “red malt” is fermented (subjected to spontaneous heating in a thick layer of malt for 4-5 days). Sometimes artificial heating is used. During fermentation, the grain heats up to 50-55 C. At this temperature, a complex oxidation occurs between the reducing sugars (maltose, glucose) and the products of the hydrolysis of the proteins. As a result of this reaction, dark colored and aromatic substances are produced.

It seems the colour produced in the finished Red Rye Malt is obtained from 4-5 days of fermentation and that there is no roasting involved.   My understanding is that this traditional process is becoming rare, and that roasting the grain is considered an acceptable alternative.

Many thanks for posting on this

Best wishes

Andy

dabrownman's picture
dabrownman

I think I know exactly what they are doing  now.   It sounds like they are doing exactly what  beer and spirit brewers do with barley malt - they just use rye instead.  The thick layer of malted grains that brewers create after 4-6 days of sprouting is allowed to ferment for a few days.  The thick layer of malt has to be turned over and re-dispersed so that the increasing temperature, caused by the fermented grain, does  not go over 50 C to be safe.  This temperature control keeps the enzymes created by malting the grain - alive.    This is distatic malt.  These enzymes cause the starch and carbohydrates in the grain to be converted to sugar (maltose) that the yeast can eat to make alcohol and CO2 in the fermentation tank later.  

At this temperature only diastatic malted grain is created but, the longer the fermentation takes place the darker the malt will become.  What makes a darker beer like stout is that the barley is malted longer - not at a higher temperature but the temperature must be raised to around 50 C after sprouting to mallow the malting process to take place .  Brewers do this by placing a think layer of sprouted grain on the malting floor and let the temperature increase spontaneously.  When the correct temperature is met the grains are then stirred and turned to ensure the 50 C temperature but no more is maintained until the increasing darker color desired.  The grains are then slowly dried.  Schotch whiskey makers use peat to dry and lightly smoke their malted barley which gives scotch its unique taste.  Once dries it is crushed for beer and spirit making with its enzymes intact.

It sounds like red rye malt used in Russia for bread is produced exactly the same way and it is diastatic malt made red by fermenting for a few days at 50 C.  Sadly, I don't think you can make a small amount of red rye malt this way because of the thick layer of sprouted grain required - about 8" and large area to create spontaneous heating.  But you should be able to do to by heating the sprouted grain to 50 C and keeping it moist for 4-5 days and letting it malt to a darker shade of red.  You would have to spritz it and keep it moist though. 

Those with large grain sacks could probably do something similar by filling a 50 pound sack with sprouted grain and placing a thermometer with temperature alarm in the middle.  No heating would be required.   When the spontaneous temperature got too high, you would just dump out the grain to cool it and then stuff it back in the bag - until the temp got too high again.

The diastatic properties of the red rye malt make sense to me because these enzymes would turn the starch and carbohydrates in the flour into maltose that the yeast can use to feed on and make the bread rise and keep longer - while providing  the qualities of flavor the red portion of the malting process provides. 

dabrownman's picture
dabrownman

that talks about how to make red rye malt:

Here is what I understand about her description.  After about 4 days of sprouting, it calls for a fermenting bed of sprouted seeds nearly 3' high in a prism shape that is rounded on the top. This bed is turned over after 72 hours top to bottom. Additional opening of the top may be required to keep the bed at 50 C or less. After 96 hours the grain is moved to the dryer in 5" high piles and dried over 12 hours at 25% humidity up to a temperature of 70 C.   After sifting to remove the sprouts the malt is milled. The ground red rye malt should rest for 30 days to develop its best flavor.

I think eliabel solved the mystery.  Sadly, I don't think any home bakers can accomplish it - but maybe we can get closer than one thinks.

Thank you all so much for effort and contributions.

eatalready's picture
eatalready

I have followed every step exactly, and my berries are now done roasting/drying, looking very much like your photos. In the 225F and 275F stages the house smelled absolutely stunning... Can't wait for them to cool off.  Will be grinding the malt in the morning and baking something totally awesome next day!  Thanks for your instructional post.

dabrownman's picture
dabrownman

some of the batch to dry at no more than 150 F to get white diastatic malt? I usually dry the whole batch at 150 F and then take half of the berries out when dry to make white malt and then take the temperatures up to finish off the rest of the berries red non-diasttic malt.  I love what both of them do for bread of all kinds.  Glad you liked the process.

abby777's picture
abby777

Help I'm totally confused. Today is my 2nd day on barley sprouts they look like the 3 sprouts shooting out.I don't know when to start drying these and also i put some in pan of water and the hulls don't float to top. I'm wanting to make malted flour for malted milk powder. When these are ready to dehydrate, will the hulls easily come loose soaking in water or is there a way to get the hulls separated? Or do U go by the length of sprout. They're already length of grain.

dabrownman's picture
dabrownman

is that it doesn't sprout at all well if the hull is removed and there is no way to separate it after sprouting for 4-5 days.  The reason it is used for beer making is that the entire malted grain will eventually be thrown away or sued for animal feed.  The 3 thin sprouts are the roots and not what you are looking for.   There will be a thicker, single sprout that will emerge and run down the length of the seed.  When it is as long as the seed the sprouting is done and it is time for drying - but I think you are stuck since the hull is still attached.  Or you could call it sprouted malt with extra fiber?,

bayleafbaker's picture
bayleafbaker

So, are you saying that homemade non-diastatic malt powder isn't possible with barley?
I also want to make my own non-diastatic malt powder from barley to use in a bagel recipe.
Would it make more sense to malt a different grain if barley is difficult?

dabrownman's picture
dabrownman

I was just maktng rye to make red rye malt for rye breads.  Malting barley is the grain of choisce for making white, diatatic malts used in  breads since barley has more diastatic power than other grins by a wide margin.  But when making red, non diastatic malt. the enzymes cultivated by malting are killed off with high heat so red malts are used to color and flavor bread not to release more enzymes that bread down starch into sugar.

Since this is the case any grain f=can be malted and turned into red, diastatic malt depending on what colors and flavors you like your bread to have.

Happy malting

PugBread's picture
PugBread

Wheat, base malts tend to have higher diastatic power than barley.  US base barley malts will pretty much top off at about 140 degrees Lintner (with some exceptions), while US wheat malts will range from the 160-180 °L with red wheat malt falling at the higher end.  Rye malt is certainly lower at ~100 °L but still quite high in terms of the conversion ability is contains.  I'm certain, based on all of your posting, that you aware of most of what I say, but I just wanted to add this little tidbit.

As a side note, I have recently used very small amounts of Light Munich malt flour in a some very basic loaves and was surprised to have the kilned character of the malt come through.  I've recently been using Pilsner malt for loaves and it doesn't have the same carry-through that the Munich does.

flux's picture
flux

If all I have on hand is wheat and rye berries so long as I don't overheat the sprouts during the drying phase the malt will be diastic? Would a food dehydrator be too warm?

I made some already and noticed they taste similarly to Inka (a chicory drink) that's been roasted a little to long. I've never had red malt before, is that how it should taste?

 

There's a sourdough Panettone recipe begging to be made ...

dabrownman's picture
dabrownman

3.5 - 4 hours to dry the wet berries back down to their original weight when making white diastaic malt with wheat  and use the oven to get the temperature way up there to make red rye malt.

The diastatic power of wheat is nearly identical to barley so no big whoop in that regard.  Rye only has abuut half the diasatic power of wheat so I wouldn't use it to make white disatatic malt

Ogi the Yogi's picture
Ogi the Yogi

crappy gas oven right? 

You do each temperature for 30 minutes right? Except for the last 325 for 20 minutes?

Do you have to wait for the sprouted wheat berries to dry before putting them in the oven? 

dabrownman's picture
dabrownman

you can use the oven for red malt,  White diastaic malt requires the temperature not to ever exceed 136 - 138  F and drying a 105-115 F is best.

Ogi the Yogi's picture
Ogi the Yogi

this is my first attempt at making red rye malt so that I can make two things Borodinsky bread and KVAS :) 

dabrownman's picture
dabrownman

malt.  I usually sprout rye for days or so and then dry half at 105 F and the rest I bake to make red rye malt.  Might as well make both.

Ogi the Yogi's picture
Ogi the Yogi

recipe. I thought the first temperature was 175F for 30 minutes? 

I don't know if my oven has 105F setting, will it be ok if I skip the 105 step and start with 175? Hmmm this is exactly why I was nervous about pursuing this project. 

dabrownman's picture
dabrownman

start at 150 F like mine.  No worries there either.  Just turn on the fan and crack the door and the berries should say at 140 F or less which will not denature them.  You can do it in a toaster oven too....  that actually works better.  I have a convection Cuisinart toaster oven that works great for this and it also make great bread too!  A dehydrator works best of course.

I have made white and red malt many times in an oven where the lowest temp was 150 F

Ogi the Yogi's picture
Ogi the Yogi

it's my first time and I am now officially confused. Could you explain step by step the process after the rye berries are done sprouting. I don't have a fan, I have a very old gas oven and unfortunately no toaster oven or convection oven. 

1. After the berries are done sprouting put in oven for HOW LONG at 150 F? 

2. Afterwards I increase the temperature to 175F or would I be doing this the following day etc. 

I am really excited for this to work, as you can only make Kvas and Borodinsky with red rye malt, unfortunately no where to buy it in Austin, TX! 

dabrownman's picture
dabrownman

Weigh the berries before yo sprout them and then again aftetr you thnk they are dry .  If they weigh he same or close then they are dry.  Then you can up the heat every half hour or so until they are nice and red looking and if ou same half after drying you have have white malt too if you can keep the temperature low enough 

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