FLOOR MALTING

With support from a WSDA processing & infrastructure grant, Chimacum Valley Grainery is working to construct a traditional floor malting facility. Malting is the process of steeping, germinating and drying grain to convert it into malt, which we will use for sprouted grain baked goods and for brewing locally grown beer.

Traditional floor malting germinates grains in a thin layer on a solid floor, and the grain is manually raked and turned to keep the grains loose and aerated. By malting the grain, enzymes are developed that do some pre-digestion of the grains and make interesting and more delicious things possible.

Sprouted breads contain the whole, sprouted grain of various seeds. Whole grain breads include the bran, germ, and endosperm, therefore providing more naturally occurring fiber, vitamins and proteins. We will primarily be malting our locally grown, organic barley for brewing and a range of whole grains like wheat, spelt and rye for sprouted flour baking.