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Assuming we're dealing with just basic malted wheat, and plain ol' 2-row malted barley... Your malted barley has a clean smooth lightly malted flavor. It has enough diastic power to convert itself and other adjuncts, up to 10% of it's own weight. It is relatively low in protein, and easy to mash with a single infusion. Barley can be used for 100% of a mash. ...

Crop yields vary vastly depending on soil conditions, amount of rainfall, fertilization, pest control, etc. On my family's farm, there are places where the wheat grows tall and thick, and less than 10 feet away, plants are so thin and sparse that it would almost be better to let that area go fallow. In any case, crop yields for barley tend to range between ...

Since the process before distilling is basically the same as beer making, here is what happens: You mill the barley and make your 'barley soup', the mash You then drain the liquid from the soup (wort) and put that to ferment Back on your soup kettle (mash tun) you are left with the barley kernels and husks. During the mash you extracted a (hopefully) ...

If you're looking for a more technical description, you want to look into the process of "mashing". Beer mashing and spirits mashing operate on essentially the same principles. For a typical barley malt, roughly 80% of the mash by weight will be converted into sugars. In other words, if you mash with 10 pounds of malt, roughly 8 pounds will end up dissolved ...

Homebrew legend Dan Listermann has written about his barley growing experience in Ohio. He harvested 10% as much as he planted! Keep in mind that if you grow barley, you have to malt it. It's not too hard to make crappy malt, but it's really hard to make good malt. If someone is thinking of growing and malting their own barley, they should do it for the ...