For my clean-up Pale Ale, which will be brewed from ingerdients I have lying around, I want to use some toased malt in order to give it a nice malty character w/o using munich malt (which I don't have). For this I toasted 700g (~1.6lb) of dry Pilsner Malt at 300F for 20min. The result was a lighly toasted malt (I cut open a few of the grains) that has a nice toasted aroma to it. It reminds me of someting I had before, but for 2 days I'm trying to figure out what it reminds me of whenever I sniff the paper bag with the malt .
So far I plan on using this grain bill for a 5.5gal batch:
7.00 lb Pilsner Malt
1.55 lb toased Pilsner (20min @ 300F)
0.5 lb Carmel 10L
0.5 lb Carmel 40L
I will be using WYeast 1056, since this is the only neutral ale yeast I have at home.
Would 1.5lb of toasted malt be to much? Or should its effect be similar to adding munich malt?