I'm going to try one of the Fat Tire clone type recipes from the old posts on the forum. I've seen a few of them that mention using ~2lbs of 2-row, amber malt, Belgian malt, etc. in the mash.
Do you toast the grain and then run it through the mill? Is it toasted whole and then added to the mash? Or, do you crack the grain and then toast it? Is this part of the total base grain bill in the mash, or added additionally? TIA. I can't find this detail in any of the old posts.