Toasting 2-Row Pale Questions.

**EdWort** · 05-23-2008, 12:09 PM

I've got 5 lbs of 2-Row Pale on two cookie sheets in the oven right now at 325 degrees.

How often should I stir it? I plan to swap racks at 15 minutes.

Any other tips on toasting malt? This is in prep for Dude's Lake Wake Pale Ale this weekend.

jdoiv · 05-23-2008, 12:53 PM

Depends on how thick it is on the sheets I guess. I usually put mine in a deep roasting pan and will open up the oven and shake it around maybe twice in twenty minutes. I do this on my IPA and it comes out really nice.

**the_bird** · 05-23-2008, 01:04 PM

Read the book, n00b!

Too late now, but as per Palmer, you should let the toasted malt rest for a week or two before using it to let some volatile compounds dissipate.

Quote:

The malt should be stored in a paper bag for 2 weeks prior to use. This will allow time for the harsher aromatics to escape. Commercial toasted malts are often aged for 6 weeks before sale. This aging is more important for the highly toasted malts, toasted for more than a half hour (dry) or 1 hour (wet).

Personally, I wouldn't be afraid to stir pretty frequently; you don't want it burn, this ain't a stout you're making.

**EdWort** · 05-23-2008, 01:08 PM

I read the book, but as usual, with something I've never tried, I thought I would ask from folks who actually have experience. Yuri toasted his and used it right away, but I'm not brewing till Sunday, so this 5 lbs. is sitting in a brown paper bag right now.

The house has a wonderful aroma now.

brewt00l · 05-23-2008, 01:15 PM

I toasted for around 30 mins, shook the tray a few times during and used it later that day. Nothing untold in the flavor profile. I sampled it around the 20 minute mark and continued toasting until I hit the flavor I was looking for.

**the_bird** · 05-23-2008, 01:21 PM

Just givin' you crap, Ed.

When I toasted some malt for a brown ale, I think I toasted for around 20 minutes and let it sit in a bag for a couple days. Stirred enough to keep stuff from burning and to ensure that the toast was pretty uniform.

**BierMuncher** · 05-24-2008, 11:17 PM

Quote:

Originally Posted by the_bird

...Just givin' you crap, Ed....

Hey...ya gotta go with your strengths...

I toasted 4# yesterday for my Redhook ESB clone.

Toasted at 2:00, mashed in at 3:30.

You're right...the house smells like a bakery.

I had a deep pan and turned it every 10-15 minutes with a total toast time of around 50 minutes at 350.

**EdWort** · 05-25-2008, 12:13 AM

Well, I gotta cut up a downed tree tomorrow, so brew days is postponed till the brush is on the burn pile. I'll be increasing my carbon footprint tomorrow. It was a big dead tree, so it should burn pretty nicely.

Next Sunday is brew day. I'm going to toast a few more pounds just for kicks and add them to the paper bag for venting.

Aubie Stout · 06-16-2008, 02:42 PM

I assume it is better to do this uncrushed? I don't have a mill yet and was wondering if I could get by with toasting the crushed grain.

Thanks,

**EdWort** · 06-16-2008, 04:11 PM

I have heard some toast crushed as well. I toasted uncrushed.