How do I make roasted barley?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

gkeusch

Well-Known Member
Joined
Nov 23, 2007
Messages
166
Reaction score
8
I just love this forum! Better than all my books and cheaper, too!

I have a recipe for oatmeal stout that calls for roasted barley (1 lb.). Can I make that myself at home from regular pale malt (presumably in the oven but hey, if I have to build a fire in the living room those are the breaks)? Can anyone give me a procedure for making a pound of it?

Thanks again.
 
probably a lot easier to buy a pound at the LHBS.

I'm not against toasting your own grains, but I feel like it should only be done to fill a gap, when a commercial grain doesn't exist or is just too hard to get.
 
budbo said:
Yea... If you can't afford the $1.60 to just buy it.. you have the wrong hobby

gkeusch said:
Unfortunately for me my local HBSC doesn't have it.

So you have the right hobby...but the wrong HBS. I have never heard of ANY HBS...even the smallest hole-in-the-wall-only-open-2-days-a-week variety...that didn't have roasted barley. They should not get a dime of your money; the internet is your new best friend.

http://www.austinhomebrew.com/
http://www.midwestsupplies.com/
http://www.northernbrewer.com/

to name a few of the more popular choices.
 
Yeah, I wouldn't attempt to 'roast' malt in the oven to get roasted malt. I have tried to increase the color of pale ale and rye malt with very limited success. If you have to order it online, like the others, I would suggest doing that instead of roasting.
 
Years ago, one of my "beer in a box" kits came with plain barley. The instructions said to "place in oven until dark brown. Remove, and crush with rolling pin".

Not my best beer, but I did find the process kind of interesting. But toasting malt would produce black/chocholate malt, not roasted barley? That might be OK if you are going for a london-style stout, verses an irish-style stout?

nick
 
Back
Top