Did you already roast your malt?

In the last months I have been acquiring only the malt Pilsner:
- Gravity Potential: ~1.038
- SRM color: ~1.60
In some recipes, when I want a little more of color or sweetness, I put a part of this malt in the oven. Put the half of the malt.
I usually leave 2 hs to 100 °C or 130 °C, after this period I observe that this drier, crispier and with a darker color (SRM 3-6).
The times an increment in the temperature, for instance 170 °C for 10 minutes, brings a good configuration too, in this case the door of the oven is a little open because of the smoke.
I have been obtaining good results in the flavor and color of the beer.
When I make a Stout or Porter this has been increasing the result a lot.
If somebody makes something similar and wants to divide I thank, it will be great to test new ideas.

Two references for roasting & toasting grains that you might find useful.

http://www.howtobrew.com/section4/chapter20-4.html

http://oz.craftbrewer.org/Library/Methods/Sanders/roasting.shtml

Thank you David,
Be sure that I will read with a lot of attention your indications.
This is a practice that use frequently and the results are great, I want with certainty an improvement.
Cheers.