bottlebomber

Recipes 

I have tried it, but what I think works better is carmelizing a portion of the runnings, such as 2.5 gallons down to about a quart. You can use more sparge water that way and get great efficiency as well.

Franc103

Recipes 

Perhaps a mashout decoction?

Toasting seems like too much work and time. From what I've read, you need to wait a week for the flavor to stabilize in the toasted malt.

__________________
Dr. François

"We are what we pretend to be, so we must be careful about what we pretend to be."
--Kurt Vonnegut

bottlebomber

Recipes 

Depends on how dark you go. I've toasted MO to about 60L and used it the next day, it was great. Anything much past that, and you're right.