526 grams of two row barley Rinse / wash with water a few times Quick a lot floating ,~ 60g>>> some grains just time to absorb water. After 1 hour or so, most sink to bottom. So no need to throw away so early. Rootlets start appear after one and half hour After 6 hours, some rootlets appear drain for 10 min. Steep/soak again for another 6 hours , ie 12 hours total Only ~ half have rootlets. But bite test it's chewy. Anyways proceed to drain and transfer to tray. Cover with moist cloth. How to make malt at home YouTube Turn/mix after 12 hours Repeat another 12 hours After 36 hours, malt smell change to slight grass
Corrected input data for calcium( 11 instead if 1.1 ppm) Based on Australian sparkling ale recipe, water requirements: Ca ≥ 50 ppm, Mg ≤ 10 ppm, Na ≤ 10 ppm, SO4 ≈ 75 ppm, Cl ≈ 50 ppm, HCO3 ≤ 10 ppm if no salt addition, delta is as below: Water recipe with salts added, based on 3L mash: Overall report: The delta Gypsum and calcium chloride correct calcium quite well This combination is not perfect, but quite close Slaked limeCa(OH)2熟石灰 more stable and soluble than chalk CaCO3生石灰 CaCl 苦鹵, 鹵碱,鹽丹(做豆製品用) Conclusion: From bruhlosophy exBeeriment , not everyone can taste the difference. So major reason seems to adjust pH for yeast to ferment.