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Old 04-21-2009, 04:18 PM   #31
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Originally Posted by flyangler18 View Post
Followed some guidelines in the Durden Park Circle book on homeroasting brown malt

30 minutes @ 200° to dry the malt
30 minutes @ 300°
30 minutes @ 350°

Stir every ten minutes at 350° to prevent scorching. I made 1000g of brown malt for the Whitbread Porter recipe listed above.

Cool! You started with MO? Any chance you could post a side-by-side pic? I need to try home roasting...I imagine it makes the house smell wonderful.


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Old 04-21-2009, 04:26 PM   #32
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Originally Posted by SpanishCastleAle View Post
Cool! You started with MO? Any chance you could post a side-by-side pic? I need to try home roasting...I imagine it makes the house smell wonderful.
I did start with MO, and I'll try and snap a picture later for a comparison. According to the Durden Park book, the interior of a kernel brought to brown malt specification should be a pale brown 'like light packaging paper'.

The malt became more nutty as it was being toasted and the color of the husk deepened a bit.


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