Looking for some advice on keeping grain.
1. How long will base malt last if I keep it in a sealed ale pale?
2. If you could only choose say 3 or 4 malts to keep on hand what would you choose?
Thanks
I usually only have pale and wheat on hand.
It's kind of a pain for me to get out to the LHBS, so I'll roast my own specialty malts, using this info:
http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/
I'll use that to make a dark crystal malt, like a C-120, and I'll roast some dry in a cast iron skillet to make black or chocolate malt. You'd be surprised how evenly you can roast the grains in a heavy pan. The dark malts I've made myself were way more uniform than any I've bought.
I have 100lbs of Pale on its way and was trying to find out how to make my own specialty grains from it. This is exactly what I was looking. Thanks Nateo!
make your own caramunich! it's delightful.
i did about two pounds, split between 4 small cookie sheets for the drying/roasting portion and ended up with 2 different levels of toastyness somewhat similar to a caramunich I and II. they taste great.
Great idea on the food saver... I can basically male my own "house kits" that will be ready for the malt mill at anytime!
Recipe please
When you roast the grains yourself, they seem to get darker on the inside than the husk. It's a good idea to grind up a small amount in a mortar and pestle and steep in hot water as you're roasting to get a feel for how dark they're getting.
Do you mill then roast? Or roast then mill?
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