Crystal malts are a staple in almost every beer recipe. Light crystal malt, is used in pale ales, while darker varieties can be used in stouts, porters, Ambers and every other style in between. However they can cost three times as much (or more) compared to a regular base malt.
You may have noticed that Crystal/Caramel malts taste sweet unlike any other malts. That's the result of a micro mash process happening inside the grain kernel at the time of kilning at higher temperatures. This process converts starches inside the grain to malto-dextrines which are a type of sugar. Glassy sugar crystals are visible if you cut open a grain. The reason why they are called "Crystal" malts.
The Glassy Innards of a Crystal Malt
The good news is, anyone can make this fabulously versatile malt at home. All it takes is an OTG oven (not microwave) or access to a terrace or balcony with at least 6 hours of direct sunlight + a base malt.
Malt options are -
1. Two-row malt. Even dirt cheap 6-row malt can produce crystal malt but use 25% extra due to it having less amount of starch compared to 2-row.
2. Pilsner Malt
3. Pale Ale Malt
The process takes about a day, but it requires very little supervision. Newly made crystal malt tends to be a bit astringent, so it will need to age for a few weeks before you use it in a homebrew recipe. Commercial versions are typically aged about six weeks before distribution. For the home made version, plan on waiting two weeks for light crystal and six weeks for darker versions.
THE PROCESS
Soaking base malt overnight in "just enough" water
1. Soaking:
Take 1kg of malt of your choice and soak it over night in a bowl with water just enough to cover the surface.
2.1 Heating: With Oven
Preheat oven to 50°C for 15 minutes. Spread an even thick layer of grains in a deeper oven tray you have got. Even Regular ones will do. Just don't spread it too thinly or it will dry before the conversion happens.
Set temperature to 80°C to 90°C and cook for 2 hours. Leave the door 2 cm ajar to let the grain dry slowly.
2.2 Heating: On Terrace
Take a black cauldron or large darkest iron pot you have got and fill it with our overnight soaked malts.
Cover it with a lid and leave it under direct sunlight for a day. The harsh Indian summer sun works the best. In Winter months the process can take 2 days.
3.1 Drying & Roasting: With Oven
Preheat the oven to 130°C. Add grains thinly spreaded in a couple of trays. Heat for about 2 hours.
For caramelization to happen, raise the temperature to 180°C for 10minutes to produce light crystal malt. 20 minutes for amber malt and upto 60 minutes for darker versions of crystal malt. Keep the door slightly ajar.
3.2 Drying & Roasting: On Terrace & Chulha or Stove
Spread the grain on a plastic sheet and cover with a thin cloth or mosquito net(macchardani). Dry for a day.
Transfer the grains to a pot on chulha or stove and cook on low flame for 10, 20 or upto 60 minutes as required. Do not forget to mix and flip the grain regularly to avoid scorching them.
That's it! Try chewing on a couple of grains. Can you taste sugar like sweetness? Can you detect caramel/nutty/cookie like aroma and flavours? If yes, well done! You have just made your own batch of specialty malt.
We will try and cover a few other varieties of malt you can prepare yourself at home in future episodes.
Happy Homebrewing!
Hi Chinmay
Thanks for the detailed clarification.
@ Rajeev
Just to clear the confusion we are using base malts and not plain barley. :-) These are already germinated, kilned and dried. The steps we take here convert base malts into Crystal/caramel malts. Scientifically speaking, malts go through saccharification inside the grain and a complex biochemical process called "maillard reaction"; developing nutty, chocolaty, caramelly aroma and flavors.
Yes exactly! Pick either Oven method or Sun Drying method.
2-raw barley isn't grown in India so we have no local name for it. 2-raw barley has fat grains with higher amount of carbohydrates and less amount of protein compared to 6-raw. 6-raw is thinner and smaller. 2-row and 6-row names are based on the types of cluster the plant seeds…
@Shreevalsan Glad to share the info! :)
Thanks for this crystal-malt 'DIY in India' recipe! Few queries:
So, no germination required?
wHat i understood is: If using OTG, then do the steps 2.1 and 3.1 only. And if doing the sun method, then do the steps 2.2 and 3.2 only. It is either OTG-only or Sun-only. No mixing of these two separate options. Am I right?
Is 2-row barley available in usual Indian market? How can one differentiate between 2-row and 6-row? Are there separate nomenclature/names for these?
Many thanks for the malt recipe.