20190404 Great news about homemade red rye malt
Rus Brot's blog post [1] about red rye malt, and Rus Brot's Youtube instructions [2]
Did you ever wonder why the black bread you made was brownish and not black? Did you know crystal rye malt has only 10% of the required flavor of the red malt, and it's much, much lighter in color than what red malt should be? Did you know the formulae shown on the U.S. sites for making red rye malt are wrong?
Thanks to Rus, now we can make authentic red rye malt at home❗️❗️❗️
Procedures as follows:
1) Sprout rye berries for 4-5 days, increase the temperature on the last day to 50C.
If using rye malt, rehydrate it with water 1:1 by weight for 12-16 hours in a cold place (18C). Stir occasionally.
2) Cover the rehydrated malt and ferment for 48 hours at 65C. Stir occasionally.
3) Dry it for 36-48 hours at 80-85C.
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Before and after
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