今日は瓶詰めがあるので詳しくは書けず 現在朝の時点で水分量は16％ まずは目標は１０％以下なのでまだまだ なかなか乾燥が進まない 今の実験環境は高温の糖化タンクにモルトを入れてファンを掛ける感じ ロータリードラムに熱風だときっと早いんだろうなぁと思う コーヒー豆用のミニロータリードラムはあるのでそちらの実験環境構築が必要かもしれない モルトの判断の目安に香りがあって やはり温度帯によってダイナミックに変化する 完成したモルトは本当に良い匂い 現在はまだ籾くささがあるのでもう少し温度を上げてみようと思う 難しいけれど楽しい 美味しいビールまでにまだまだ先は長いです Today, I can't provide detailed information because we have bottling to do. Currently, the moisture content is 16% as of the morning. Our goal is to achieve 10% or less, so we still have a long way to go. The drying process is progressing slowly. The current experimental setup involves putting the malt into a high-temperature saccharification tank and using a fan. I think using a hot air rotary drum would probably be faster. We have a mini rotary drum for coffee beans, so we may need to set up an experimental environment using that. A key indicator for judging the malt is its aroma, which dynamically changes depending on the temperature range. The finished malt has a really good smell. Currently, there is still a hint of grassiness, so I think I'll raise the temperature a bit more. It's challenging but enjoyable. There's still a long way to go until we have a delicious beer.
