toasted some 2 row in the oven

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beerhound28

beerhound28

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Hello yall
i toasted up a few pounds of 2 row..now they smell like peanuts..is that normal?..they made the house smell awesome though..im gonna add them to my next batch..anybody do this?
 
I just started roasting my own malts using THIS guide. He even shows how to make crystals and special b, by partially starting the conversion process and then roasting the grain with the sugars present.

I did two batches of beer last thursday with home roasted malt. I did a medium amber, and darker amber and even toasted up a pound of instant oats.

This was medium amber roasted iirc 30 minutes at 350 degrees.

431135_10150586213774067_620469066_9062771_2002253161_n.jpg


The second beer got it's color from only the toasted malt,

8.0 oz Home Toasted Dark Amber (65.0 SRM)
8.0 oz Home Toasted Light Amber (35.0 SRM)

The color of the beer was just amazing...

The first runnings-
430164_10150590062314067_620469066_9073990_400151487_n.jpg


Second runnings-
430483_10150590064979067_620469066_9073994_1874259511_n.jpg


The final color after 2 rounds of sparging-

419803_10150590315974067_620469066_9074639_1190458877_n.jpg
 
Revvy said:
I just started roasting my own malts using THIS guide. He even shows how to make crystals and special b, by partially starting the conversion process and then roasting the grain with the sugars present.

I did two batches of beer last thursday with home roasted malt. I did a medium amber, and darker amber and even toasted up a pound of instant oats.

This was medium amber roasted iirc 30 minutes at 350 degrees.

431135_10150586213774067_620469066_9062771_2002253161_n.jpg


The second beer got it's color from only the toasted malt,

8.0 oz Home Toasted Dark Amber (65.0 SRM)
8.0 oz Home Toasted Light Amber (35.0 SRM)

The color of the beer was just amazing...

The first runnings-
430164_10150590062314067_620469066_9073990_400151487_n.jpg


Second runnings-
430483_10150590064979067_620469066_9073994_1874259511_n.jpg


The final color after 2 rounds of sparging-

419803_10150590315974067_620469066_9074639_1190458877_n.jpg
Click to expand...
Thats awesome revvy i will try that method next time.. this time i just threw mine in the oven dry at 300* slowly raised to 350* for 20 mins..very lightly toasted..just slightly darker then untoasted 2 row..smells great
 
It's addicting once you start doing it, isn't it? The smell alone makes you want to. As soon as my bulk grain buy comes in, I'm going to take at least 10 pounds and do nothing but toast my own.
 
I tested this out about 3 months ago. Used 1 lb 2 row in a 350 oven for 45 minutes stirring ever 15 minutes. Then cooled for 24 hours and used it a brown ale. Wonderful nutty flavor brown ale best brown I have done. I am using it in an oatmeal stout now.
 
Im gonna make my own specialties from now on..its addicting for sure..my uncle was working outside when i was toasting..he got a waft and said whatever your cooking smells F$#%ing great..haha
 
Revvy,

Thanks for the link to Jason (Barleypopmaker's) blog. I am going to buy a 50 lb sack of base malt, and that is going to be my last purchase for awhile. (luckily I have a bunch of hops and also a lot of washed yeast). This post's timing was perfect for me. I was going to be limited to SMaSH'es (not so bad) but now I can brew many more styles in the upcoming months.
Albert
 
Made a pale mild today with 2 lbs of home toasted 2 row. Cooked at 325 for 30 minutes and it didn't LOOK a whole lot different, but the smell and taste were divine. Bicuity and slightly nutty with a bit of toastiness. Hopefully that transfers over into the flavor of the finished product and gives a nice body to it. Its my first mild and I'm pretty stoked. Getting a bit tired of being half in the bag by the time the wife gets home from work. :drunk:
 

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