If you do decide to grow your own forget malting it your self. Here is how to use raw grains that have not already been malted, flaked or torrified require a cereal mash step to gelatinize the starches before they can be broken down in the conversion step. Therefore a cereal mash uses at least two phases – one for “gelatinizing” the unmalted grains (called the cereal mash) and one for conversion of the sugars (i.e. the regular mash).Add about 20% of your total malted barley grains (i.e. Pale or Pilsner malt) to the cereal adjuncts. This malted barley will provide the enzymes needed to aid in converting and breaking down the sugars, as many cereal adjuncts don’t have sufficient enzymes by themselves.
Here are some common gelainization temperature ranges: 20 minute rest at the tempture below for what ever grain your using
Unmalted Barley: 140-150 F (60-65C)Wheat: 136-147 F (58-64 C)Rye: 135-158 F (57-70 C)Oats: 127-138 F (53-59 C)Corn (Maize): 143-165 F (62-74 C)Rice: 154-172 F (68-78 C)