Home roasting expert needed! - Page 12

MacBruver · 11-23-2009, 05:05 PM

Wow, that sounds awesome. A lot of the really big belgian beers like rochefort 10 have those rasiny or plum flavors... I bet it'd be great for a clone of something like that.

How did you do 160 for three hours? does your oven go that low? Unfortunately mine only goes down to 170.

Teacher · 11-23-2009, 05:08 PM

Quote:

Originally Posted by MacBruver

Wow, that sounds awesome. A lot of the really big belgian beers like rochefort 10 have those rasiny or plum flavors... I bet it'd be great for a clone of something like that.

How did you do 160 for three hours? does your oven go that low? Unfortunately mine only goes down to 170.

Cheating! I had it on 170 for about 45 minutes, then turned it on and off for the remainder of the time. It's unscientific, but it obviously worked. Before going to 350, that stuff was sticky as hell.

Soybomb · 12-13-2009, 07:03 PM

Has anyone tried any other grains that aren't barley based? Millet? Buckwheat? Quinoa? Rice? I know people toast grains like that for color, but how about conversion of starches to sugars for a more crystal like grain? Would any of them work with an amlyse supplement?

beefeater · 12-20-2009, 07:24 PM

Wow, there's some great info in this tread!

I got inspired, and yesterday I soaked about three pounds of Pale Malt (T.Fawcett Golden Promise) and today, while brewing, I've been following dontmans recipe on page one in this tread and created some amzing smells and some crystal malt that I think will be a keeper!!

I discovered that hhere are huge differences between oven setting temperatures and actual temperatures, but I think I was able to pull it off quite nice. The conversion part went along good, but my temps were a bit high when they were supposed to be around 220 to make the 10-20L stuff. When the grains were dry and crisp they were darker than that. I sprayed some water on them and continued for an hour or so at about 300 and ended up with this:

Thomas Fawcett Crystal Malt (150 EBC, 76SRM on the left and my own on the right:

I'm quite happy with the result!
Then I crushed 3 grams of each and added some hot water to check the colour and have a taste:

Mine's still on the right. Just a touch darker and it is sweeter!
Can't wait to brew with this, thank you so much dontman for that recipe!

**rocketman768** · 01-09-2010, 05:02 AM

Crap. I was planning on doing this tomorrow morning in about 10 hours. Do you think a 10-hour soak will be enough (instead of the recommended 24)?

Teacher · 05-13-2010, 08:49 PM

Quote:

Originally Posted by Teacher

HOLY COW! I decided to try my hand at making a very dark crystal and so followed the original recipe, with a significant change. I stewed the grains at 160-ish for three hours (with foil on the pan), but then after spreading the grains over two pans, I immediately cranked the oven to 350 for one hour. I then lowered it to 250 to dry, which took quite a while. The result is the sweetest (VERY raisiny), darkest crystal malt I've evern encountered. It's way darker than the Special B I have on hand. Since I wanted something darker than Special B, that's fine by me. I'm no expert, but I'd guess this stuff to be 200L+. I can't wait to mellow it out and give it a shot!

BELATED UPDATE: It took me a little while to get around to using this, and only now are the two beers I used it in ready to drink. This stuff tastes so good, but it's very strong. I made a honey porter with 4 ounces, and while I like the flavor, next time I'll try 2 ounces (I may wind up at 3 in the end). A little goes a long way! I call this stuff "midnight crystal."

Conesus_Kid · 02-05-2011, 04:01 AM

I soaked 2 lbs. of Maris Otter for 24 hours, and it's currently in the oven. I used filtered, unchlorinated tap water, but I really don't care for the smell of the wetted malt in the oven. It kind of stinks!

Also, it's taking quite a while for this malt to get up to temperature. I'm hoping that I didn't screw things up somehow...

Behemoth · 04-29-2011, 05:22 AM

I have to say this thread has been very informative and entertaining as well. I myself have pondered the possibilty of home roasting my own crystal and roasted malts from my base malts, with the end result being equal to or possibly rival the best commercial malts out there (I think the latter has already been proven)

I also searched the net for some Malt roasting info and came across this site http://www.murphyandson.co.uk/BrewingArticles/MaltingProcess.htm .

They explain the process for a well known Maltster, Thomas Fawcett & Sons. Deff some good reference material here, but take note of the very last paragraph on this page.
I am sure the information given is for large Malting operations but better safe than sorry. If roasting indoors Be Safe and make sure your home is well ventilated.

happyvdubber · 06-13-2011, 01:35 PM

I'm (very) new to brewing, I've never bought any grain other than domestic 2-row. I roasted some yesterday using Mosher's guideline as reference. I am hoping you fine folks can help identify what type of roasted malt I've (roughly) produced?

Domestic 2-Row, dry roasted in the oven @ 350F for 30 minutes: