Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Nicely toasted

Reply
 
LinkBack Thread Tools
Old 02-11-2008, 09:53 PM   #1
TheCrane
Feedback Score: 0 reviews
 
TheCrane's Avatar
Recipes 
 
Join Date: Nov 2007
Location: MQT da U.P.
Posts: 135
Liked 1 Times on 1 Posts

Default Nicely toasted

I've decided to experiment with toasting my own malt. I have toasted small portions (1-2 lbs) of the grain bill previously with decent results. This time I am considering toasting a large portion (perhaps all) of the base malt in order to achieve something that better approximates traditional Scottish malt for use in scottish and scotch ales. My concern is that this procedure (temps >300 F) may denature some/all of the amylases necessary for mashing. I've read Palmer's (how to brew)and Mosher's (radical brewing) chapters on this topic but have not found a conclusive answer in either. Does anyone have experience with this. Is there an effect, and if so can it be countered by a longer/thicker mash?

__________________
TheCrane is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2008, 10:17 PM   #2
cheezydemon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: The "Ville"
Posts: 1,921
Liked 3 Times on 3 Posts

Default

Unsure. I do know that the only way to get "brown" malt is pretty much to kiln it yourself.

You could probably research the temps at which conversions occur, and scale it back. My gut is that your temps are too high.

__________________
BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout
cheezydemon is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2008, 10:31 PM   #3
Poindexter
Feedback Score: 0 reviews
 
Poindexter's Avatar
Recipes 
 
Join Date: Oct 2007
Location: interior Alaska
Posts: 1,210
Liked 4 Times on 4 Posts

Default

My read of the Mosher on base grains is 48 hours @112°F max to dehydrate,

followed by five hours at 176°F for pale malt.

or followed by five hours @230°F for darker malt.

OR darker colors with destroyed enzymes can be kilned at higher temps.

My take anyway.

__________________
Poindexter is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2008, 10:33 PM   #4
Kai
Feedback Score: 0 reviews
 
Kai's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Halifax, Canada
Posts: 641
Liked 7 Times on 3 Posts

Default

I don't know the times that are involved, but it seems likely to me (knowing zero biochem) that if the malt is getting that much hotter than the wet-denaturing temperature the enzymes'll probably fall apart anyway.

You could try toasting ~a pound, then running a tiny mash to test for conversion in the toasted malt. I'd be reluctant to do it to a whole grain bill if I was unsure of the results.

__________________
Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Conditioning:Greenwall Lambic
Kegged: Christmas Ale
Bottle Conditioning:
Drinking: Saison Bâtard

The Green Wall Nanobrewery
tibi non nolis
Kai is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2008, 10:38 PM   #5
TheCrane
Feedback Score: 0 reviews
 
TheCrane's Avatar
Recipes 
 
Join Date: Nov 2007
Location: MQT da U.P.
Posts: 135
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Poindexter
My read of the Mosher on base grains is 48 hours @112°F max to dehydrate,

followed by five hours at 176°F for pale malt.

or followed by five hours @230°F for darker malt.

OR darker colors with destroyed enzymes can be kilned at higher temps.

My take anyway.
Thanks. I didn't have Mosher handy (loaned it out) so I was going from memory on that and looking at Palmer's numbers. This looks a lot gentler.
__________________
TheCrane is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
No head, Nicely carbonated... dwf137 Beginners Beer Brewing Forum 20 01-22-2009 10:31 PM
Toasted 2 row = toasted enzymes? Pete08 All Grain & Partial Mash Brewing 4 01-01-2009 04:18 PM
Second batch carbonated nicely Zappa42 Beginners Beer Brewing Forum 3 07-02-2008 03:13 PM
First 2 coming along nicely tooomanycolors Mead Forum 3 12-03-2007 05:40 PM
First batch coming along nicely....a few ??? though Desert_Sky Beginners Beer Brewing Forum 9 03-27-2006 06:47 PM