First, notice that fully comply with the necessary conditions, which are used in the production of malt, in the home difficult. However, the malt will retain the necessary quality and home cooking, what I learned when growing leavening and baking of bread with malt. Just need to try to get closer to the original recipe. Take a grain of wheat or rye for sprouting (you can also make malt from barley, for beer).

Fall asleep in a bowl, fill with water half an hour to came out of the water air and surfaced the good grain.

Then drained and surfaced to the top of the lightweight debris and defective seeds. Again wash well.

Put grain into the dishes for germination layer not higher than 2 cm. the seeds Pour clean boiled water (I filtered, infused with mountain quartz and chert) above the level of beans, 1-2 cm and leave to swell. Optimal for the soaking water temperature is 12-14 OS. At this temperature, the barley is soaked for 2 days, rye and wheat - 1 day. If the water temperature is higher, time is shortened to 5-8 hours.

Well swollen grain wash, the water is drained, I leave very little water on the bottom (it is convenient to control through the bottom of a glass dish), cover with a clean damp cotton cloth. First I covered the gauze in several layers, but it was uncomfortable in cheesecloth grow sprouts. Now I use old kitchen towels in 2-4 layers. Favorable for physiological processes of germination temperature in the range of 12-18 OS. To obtain unfermented light barley malt germinated grain, usually 7-8 days, light rye - 5-6 days. If the temperature is higher, as it was for me, the process is much faster, 2-3 days. Rye grows faster than wheat.

Put grain dishes in a dark place with close to the ideal temperature. Now we need sometimes to check the degree of germination of seeds, rinse it, stir and watch that the covering fabric was wet.

It shows how much faster grows the rye, soaked simultaneously with the wheat.

Rye on the last day of germination not hydrated. About the length of sprouts sprouted grains read in Internet a lot of different versions. For example, such: "Germination can be considered finished, when the bulk of the grain has a length of sprouts, the length of the grain, and does not exceed half the length of the grain." "Coming up you can finish in 3-4 days when the length the roots will reach 0.75 size of the grain." "As soon as the sprouts (they should be long grain 2-3 times)." "With longer increment the enzymatic activity of the malt rises." I am guided because of signs of readiness that indicate many sources: normal ready malt smells like fresh cucumbers, crispy when you bite and has no musty smell.

In the mass ready-made malt with a long sprouting roots interwoven in one mass. The resulting malt can be stored for 2-3 days in the fridge.

For long term storage malt is dried, sure podvyalivayut in the air. After drying may be delayed, and if not, all the same, if the green malt directly placed on the pan, until the grains will evaporate the moisture, at high temperature, it will rot. As a result of the diastasis will lose activity, and starch into a paste, will not be able to develop further into sugar. The grain is spread on trays in a thin layer, woven into a single mass, the grain share and constantly stir. Then dried at a temperature of 60-70 degrees for about 24 hours in the oven. Turn off the oven when the roots and sprouts without effort, miserably broken fingers. Before grinding, the malt is pre-cooled within one day. Then remove the sprouts, rubbing grain in the hands, as the sprouts have a bitter taste and degrade the quality of the malt. I'm doing this, sifting grain through a stainless sieve, as seen in the photo.

Refined grains milled in a coffee grinder into flour in small portions, with breaks, never mind a grinder. Malt may be stored in the form of grains and milled. To improve the quality of the malt is subjected to atlike 4-5 weeks. Store in a fabric grocery bags or tightly closed jars.