Originally Posted by ponderingsage
Has any one tried roasting millet wet vs. dry, and noticed a difference in character? John Palmer in his book speaks of roasting grains and notes differences in barley but not any GF grains.
I haven't done any comparisons for character (and I don't think there would be much without the effect of an amylase containing grain), however, I decided to try a side by side comparison of soaked and unsoaked grains for toasting.
The closest thing I had locally available is bob's red mill mighty tasty gluten free cereal (contains brown rice, corn, white sorghum, buckwheat). I poured half the bag in a bowl filled with water and let it soak for 30-45 minutes, and then poured the two halves on a cookies sheet. I started it at 225 and increased the oven temp 25 degrees every 30 minutes or so. I make it to about the 4 hour mark before I had enough of the smoke and pulled the pan from the oven. Talk about a difference in color.
I repeated the test with a bag of old creamy buckwheat cereal (from when it was gluten free) and the results were equally clear. The soaked grains can be toasted to a much much darker color than the dry ones.
Now obviously my hands were somewhat tied with having only pretty finely crushed cereal available and they both probably need to be toasted separately to be sure one grain isn't the one doing too much smoking. I sure plan to research it more though. My initial guess is that the unsoaked grains might be better for flavoring additions and the soaked grains will be great for color.
I just made a porter that seems to have about the right color. I steeped 4 oz soaked and toasted creamy buckwheat, 6oz soaked and toasted mighty tasty gf cereal, 4 oz unsoaked mighty tasty, 2 oz unsoaked buckwheat, 4 oz gf rolled oats, .5# d2 syrup, and boiled a small soup pan of wort down til the bubbles started stacking on a separate burner during the main boil. I can't speak to the taste yet but colorwise I think I might have hit porter.