I'm planning on making a smoked porter tomorrow, and my recipe calls for 3.75 lbs of homemade amber, and 3.75 lbs of homemade brown, along with 2.5 lbs of dry extract.
so, i've read that in roasting the grains at home, it converts the sugars to a more complex one that the enzymes cannot break down. first question, is this true?
if so, if i toast ALL of my grains (half amber/half brown), will i only have complex sugars, aside from whats in the dry extract? is this a problem? should i leave some of my grain untoasted? if anyone has any experience with this, a breif explanation of whats going on is greatly appreciated.