I'm planning to do a porter using only home roasted malts. I'm going for a malty and full flavor with some toasty and roasted notes. This is an experiment so the batch size will be around 2,5 gallons.
I outllined the recipe as something like:
70% Pale malt
15% Amber malt ~35L, 30 minutes at 350 degrees F
10% Brown malt ~175L, 50 minutes at 400 degrees F
5% Black malt ~1000L, HOW DO I DO THIS?
Mashed at a higher temperature to get a maltier profile, maybe 154 F?
Hops 60 min for ~25 IBU
The link where i got the roasting times for amber and brown malt is:
http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/
But my big question is how to make the black malt. I read somewhere a while ago that soaking the malt for an hour and then roasting it on a hot frying pan should do the trick. Are there any other methods and how do I make the black malt safely (without burning the malt and ruining my beer)?
Comments and advice on anything with the project is extremely welcome!
I outllined the recipe as something like:
70% Pale malt
15% Amber malt ~35L, 30 minutes at 350 degrees F
10% Brown malt ~175L, 50 minutes at 400 degrees F
5% Black malt ~1000L, HOW DO I DO THIS?
Mashed at a higher temperature to get a maltier profile, maybe 154 F?
Hops 60 min for ~25 IBU
The link where i got the roasting times for amber and brown malt is:
http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/
But my big question is how to make the black malt. I read somewhere a while ago that soaking the malt for an hour and then roasting it on a hot frying pan should do the trick. Are there any other methods and how do I make the black malt safely (without burning the malt and ruining my beer)?
Comments and advice on anything with the project is extremely welcome!
