Hey Ian, sorry I didn't see this a bit sooner! Anyway, IMO, one can only approximate what the L would be on the grains that you produce yourself. For me, I use 34L for Amber malt and 60L for Brown malt, not sure, but I think those numbers are in Promash already. Anyway, that is the best I can come up with right now. I think Mosher has info in "Radical Brewing" about toasting grain and so does an old Zymurgy magazine. They have slightly different proceedures and err on the side of caution in somecases, but it's still good info, and if I'm not mistaken, supply a color chart for what you can expect to achieve with different lengths of toasting and what temps to use to get them. Hope that helps!!