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Old 06-21-2010, 11:33 PM   #1
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Default Info. on how to kiln, dry, and roast specialty malts at home?

I was just wondering if anyone knew of a source that could tell me a little more about how breweries produce specialty malts? I am trying to produce them at home, but i need to know more about the process of ventelation, temperatures, and roasting times.

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Old 06-22-2010, 01:16 AM   #2
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Commercial breweries don't typically make their own specialty malts, thats usually done by the maltings, however, since some of us like to do everything ourselves, here are some links:

Scroll to step 5 here: http://www.bodensatz.com/upage/index...brewer_malting

Lots of info here, although it's basically advertisements for each malting company, might have to look around a bit: http://brewingtechniques.com/bmg/beeston.html

Palmer is always a good source: http://www.howtobrew.com/section4/chapter20-4.html

If you don't see what you need here, give us specifics of what you want to do and I'm sure someone can help. Crystal/caramalt is a little different, basically it is "mashed" whole after malting, then dried and kilned to different degrees/times for different lovibonds.

Keep on brewing my friends

Edit: I guess Bodensatz got theirs from Palmer, I have more links on my laptop, but I left it at home, I'll post if needed.
Edit2: I've done a little here (page 12): http://www.homebrewtalk.com/f51/happ...9/index12.html


Last edited by COLObrewer; 06-22-2010 at 01:35 AM.
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