I seem to remember reading somewhere (perhaps it was Papazian's or Palmer's book, but I don't have those at work) that you can Roast your own barley at home.
I'm ordering supplies to make a Stout, and I'd like to try roasting my own barley, if possible. Does anybody have any experience with this? Is there a reference for temperature/timings for various degrees of colors?
Thanks!
I'm ordering supplies to make a Stout, and I'd like to try roasting my own barley, if possible. Does anybody have any experience with this? Is there a reference for temperature/timings for various degrees of colors?
Thanks!
