Can I make my own malt?
I don't see why not, it's the same process

Many commercial brewers make a barley and rye malt for beer (&lt; 10% rye). A good brewers supply shop should have rye malt too

Rye is around ~40% carbohydrate, while barley is ~45% carbohydrate, so rye is not as sweet, but has a more interesting taste (IMHO)

The differences for making malt rye over malt barley, assuming you have hulled rye:


Rye absorbs water faster, so steep for less time (~30% less)
Do not let it go mushy or it will not germinate
Rye is more fragile with no hull and a thin "skin". So must be handled more carefully once steeped. If it is damaged it wont germinate
Lower germination rate (due to above), so less conversion, so less sugars and flavour


Otherwise just follow the normal malt barley process, which is well documented