You could also roast the grain, or at least a portion of it.
When you say "roast" - I have been thinking about oven toasting my grain, I have 2 pounds set aside to do such a thing just haven't done it yet...
Are we talking about the same thing?
The easiest way to create a deeper color and melanoidin flavors from MO is to take a portion of the first runnings (higher gravity runnings) and reduce that in a high boil while boiling the rest of your wort. I usually reduce mine to about 1/4 of original volume and add it back into the rest of the wort boil at flame out for my scottish ales.
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