Roasting specialty malt

[Brew Cat]

Anyone roast their own? I did this during the COVID pandemic but never kept detailed notes. The beer was very good but as far as color for recipes just a guess. I should have noted temperature and time at least for consistency. Anyone playing with this? Or is there a chart somewhere? Made the house smell awesome by the way

 

[Brew Cat]

Found my notes
Crystalized the soaked 2-row at 170° for 2 hours in the oven. Then 5 minutes in the popcorn popper got me close to a 60L. Used it in a ESB

 

[Donoroto]

Anyone roast their own? I did this during the COVID pandemic but never kept detailed notes. The beer was very good but as far as color for recipes just a guess. I should have noted temperature and time at least for consistency. Anyone playing with this? Or is there a chart somewhere? Made the house smell awesome by the way

@GFHomebrew has roasted his own malt. Indeed, for a time he was malting his own grain. Most of us are afraid to try, or have a LHBS, so no real need.

 

[Brew Cat]

@GFHomebrew has roasted his own malt. Indeed, for a time he was malting his own grain. Most of us are afraid to try, or have a LHBS, so no real need.

I went back and renewed a discussion on another forum to refresh my process. It does make a difference although kind of like fresh roasted coffee. A little bit of time involved. Im always ordering stuff so easy to get. After the pandemic got busy but know I think to revisit for my next ESB. Which is probably the only time I,d bother. Something to do on a day when nothing is going on and then I will have something to post on the "what did you do in homebrewing today" thread

 

[Zambi]

I did, for one of the quarterly brews.
But I'm unsure if I actually used it.
I used a stainless steel skillet on the stove

 

[Brew Cat]

I did, for one of the quarterly brews.
But I'm unsure if I actually used it.
I used a stainless steel skillet on the stove

Did you dry mash it first? Or just roast it

 

[Zambi]

If I remember correctly, I just dry roasted the malted barley. Prob pale ale malt.
But...
I am not sure if I used the experiment as I got in comms with someone who sold commercialy roasted/toasted malt

 

[Brew Cat]

Well that's roasted malt to make crystal malt you soak the grain for couple hours then dry mash at 160 - 170 to convert the sugar then roast ot to get the color. At least that's how i learned from a forum member. Like using fresh roasted coffee beans for your coffee

 

[Zambi]

You're probably absolutely right.
When I did this I was not hindered by any knowledge