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Old 06-25-2013, 12:08 AM   #1
Delaney
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Default Home Roasting Malts

Hey,

I just went overboard and bought >150lbs of 2-row from a local brewery. I was interested in home roasting my own malts but found a very serious lack of info in my searches...Does anybody have some good, free literature on home roasting grains?

I just made some Gold Malt following these instructions:
http://barleypopmaker.info/2009/12/0...ng-your-malts/

I wasn't sure whether to leave the grains on the trays to cool, or cool em as quickly as possible. I just chucked em in the freezer.

~Delaney

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Old 06-25-2013, 12:57 AM   #2
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I have no idea how but its unclear what you're trying to do. Your 2-row is already malted or is it raw?

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Old 06-25-2013, 01:20 AM   #3
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Quote:
Originally Posted by wgaylord
I have no idea how but its unclear what you're trying to do. Your 2-row is already malted or is it raw?
He wants to roast his malt so he can have different degrees of lovibond.

As per the OP's question, I do not know of any free literature. I bought the eBook for my Kindle from the same website you were reading. I made some crystal following his procedures for a pale ale. It's currently carbing up in the keg.
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Old 06-25-2013, 01:24 AM   #4
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Quote:
Originally Posted by Delaney

I wasn't sure whether to leave the grains on the trays to cool, or cool em as quickly as possible. I just chucked em in the freezer.

~Delaney
I forgot to answer this part. I made 1lb of crystal and after roasting I put in a paper grocery bag for 3 weeks before using it.
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Old 06-25-2013, 01:40 AM   #5
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I put it in a plastic bag...think there is any difference?

My question related more so to the rate of cooling; should the grain be removed from the hot tray to cool, or allowed to cool in the tray. I assume that it would get roasted a bit more by staying on the hot tray.

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Old 06-25-2013, 03:01 AM   #6
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I use directions from the same blog and let them cool in the tray. I would store them in a breathable container (paper bag) so they can off-gas while they mellow for a few weeks after toasting.

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Old 06-25-2013, 03:50 AM   #7
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I use Palmers how to brew directions here..Check it out..

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Old 06-25-2013, 05:59 AM   #8
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Barlypopmaker.com is some awesome info, I always reference his site when homeroasting grain. I will sit my grain in a stainless bowl and stick it infront of a fan to cool the grain.

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Old 06-26-2013, 12:09 AM   #9
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http://barleypopmaker.info/ It is dot-info instead of dot-com. Not criticizing, just some people might get frustrated trying to view it.

Yes, I roasted some Maris Otter for a SMaSH with East Kent Golding hops. About 300F for 20 to 30 minutes. It looked like Crystal 60 when it was done. Then I let it sit for 2 weeks before mashing. It definitely tasted more bitter before it was aged. I mashed a 2.5 gallon batch, 4 lbs MO with 1 lb roasted MO, and it was a little darker wort with some toastyness. It is fermenting now with 2nd generation Safale 04 yeast. -- edit -- The OG was spot on (1.044) with the prediction made by a brewing program, substituting Crystal 60 for my home roasted 2-row. So I think you can use Crystal N to represent your home made stuff.

Making crystal malt is not the same as simply roasting malt. Seriouseats.com describes how to create crystal malt from malted and dried 2-row. This thread, post 4, describes how crystal malt differs from pseudo-crystal malt you make from already dried 2- or 6-row malt. It may not be true crystal, but it is fun and interesting to do. And that is the point of the hobby.

paper bag - good idea - much simpler than Mason jars covered with paper.
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Old 06-26-2013, 12:20 AM   #10
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Quote:
Originally Posted by Epimetheus

Making crystal malt is not the same as simply roasting malt. Seriouseats.com describes how to create crystal malt.
No one said crystal malts were the same as roasted malts. That's certainly not what I meant to imply either. I used the book from that same website for how to make the crystal malt. It involved an oven mash, drying, then roasting.
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