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-   -   How many of us roast our own grains? (http://www.homebrewtalk.com/f13/how-many-us-roast-our-own-grains-402635/)

philber 04-03-2013 11:18 PM

How many of us roast our own grains?
I keep seeing posts about, I can't find Caramel 10L and CaraPils 50L.

I have been self roasting for 6 months now and I am not heading back to my LHBS.

Who else roasts their own?

Here is my inspiration:


Chefboubou 04-04-2013 12:10 AM

I never did but by reading the blog, I think I will start once I'm done with the grains I have! Thanks for the link!

IslandLizard 04-04-2013 12:22 AM

That link is a great inspiration. I'd say the freshness and control of the toast/roast makes it extra special.

As usual, the lower, more delicate crystal malts are the hardest to do yourself. Any error or overshoot is easily detectable.

shelly_belly 04-04-2013 12:46 AM

I have been roasting malt ever since I toasted some for Dude's Lake Walk Pale Ale. I've made Golden and Amber malt and some crystal malts so far. I've tried to make carapils a few times but each time they came out around crystal 10-15.

amandabab 04-04-2013 04:46 AM

I don't roast grain, malt grain or grow hops.

For me that's the point where it stops being fun and becomes work.

runningweird 04-04-2013 04:53 AM

I have done it a few times, but only when I didn't have a grain I was supposed to have for a recipe. I could never get much consistency but I enjoyed doing it.

I really like the biscuit smell you get from roasting two row, such a nice aroma. My grain bills are really simple now so i use very few special malts

Pastorken 04-04-2013 05:05 AM

Thanks for sharing that! I've already been toasting my own malts per some of Papazian's recipes, but this will be fun. Something to keep me out of trouble in between brew days!

philber 04-04-2013 05:33 PM


Originally Posted by amandabab (Post 5074370)
I don't roast grain, malt grain or grow hops.

For me that's the point where it stops being fun and becomes work.

It is really not much work, I do it while I brew. throw the grains in some water. By the time I am ready to boil the wort it is time to put the grains in the oven. One or two hours later I take out the grains. It is really easy.

Chocolate roast and Black Patent are a lot of work, but still worth it.

aryoung1980 04-04-2013 05:41 PM

This is definitely something I want to try in the near future. My thought process, correct me if I'm wrong, is that I can buy domestic 2-row cheap and roast it to make my specialty grains. My LHBS sells 50 pound sacks of Rahr for $35 and if I can roast this, all the better. I'm constantly trying to reduce costs.

Jmarsh544 04-05-2013 05:11 AM

I have been using home roasted Malta for the last 10 or so batches and have been very happy with the results.... In my opinion it is worth the small effort it takes

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