I know that 2-row can be oven-toasted, and I'm looking at doing that for a couple of recipes. Can one still do it if the grain has been pre-crushed, or does it have to be the whole grain? I don't yet have a barley mill...
Most toast whole grain...not sure I would toast crushed grain...but you could try it. I have one in the fermenter now...I presoaked the grain w/ water...warmed it in the oven for an hour or so at mash temps...and then dranked the heat to toast it up. Smelled nice...we shall see.
I'd toast it pre-crushed. When I toast vienna, it's 275 for 30 turning at 15.
You won't be using more than a # or two in a recipe, so you could self-crush that amount if you're inclined.
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Toasting 2-row/palt malt
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