Originally Posted by Grimsawyer
How hot and long do you bake your grains for? And Donasay, that smoking sounds good too. Want to try that sometime but I think I'll do it with a porter. Although, nice oak pellets in my traeger would make any beer taste better.......
I baked the 3# for 50 minutes at 350...tossing the grains every 15 minutes or so.
Bake them before you crush them (might be stating the obvious here).
The toasted malt should give you the equivalent of about a 25 SRM so plan accordingly.