So in this recipe, https://www.homebrewtalk.com/f67/reapers-mild-1st-place-2011-hbt-competition-239228/
this is said,
if I don't have Maris Otter, I use 4.5 lbs of 2-row and a pound of victory malt to approximate the MO, don't have victory? Just toast a pound of your 2-row at 350 degrees for 16 minutes and let it sit in a bag for a week prior to brewing.
What does the toasting accomplish?
Why wait a week after toasting?
Should the grain be in a paper bag for the week or back in plastic after it cools?
So then toast roughly 20% of 2-row @ 350 for 16 min. to simulate MO?
I have almost a full sack of Caramel 30.
Can this be toasted to turn it in to some of the higher number Caramel malts?
If so, what would be the time , and temp needed to convert it into the different varieties?
Thx
this is said,
if I don't have Maris Otter, I use 4.5 lbs of 2-row and a pound of victory malt to approximate the MO, don't have victory? Just toast a pound of your 2-row at 350 degrees for 16 minutes and let it sit in a bag for a week prior to brewing.
What does the toasting accomplish?
Why wait a week after toasting?
Should the grain be in a paper bag for the week or back in plastic after it cools?
So then toast roughly 20% of 2-row @ 350 for 16 min. to simulate MO?
I have almost a full sack of Caramel 30.
Can this be toasted to turn it in to some of the higher number Caramel malts?
If so, what would be the time , and temp needed to convert it into the different varieties?
Thx