|I keep 10 different kinds of grain on hand, mostly malted barley but also some malted wheat.
||Measuring things out carefully is important
||This is is one batch of stout. Very few dark grains are actually required. - about two pounds out of 13
||This is the grain mill that I use. I bought an inexpensive pasta mill and marred the rollers until they were rough enough to pull the grain through.
|Here is the whole contraption, except for the drill that drives it.
||After I'm done, the grain has almost been crushed to powder. This leads to extracting more sugar out of the grain. The husks act as a filter.
||I converted a cooler into a mash tun. A stainless steel braid helps with filtering. The mash only loses a degree or two during an hour long mash.
||Mashing the grain here. I add hot water to bring the temperature of the grain to about 150-155 degrees farenheit, and hold it for an hour. This allows the enzymes in the grain to convert the starches into sugars.|