At the end of last year, when I was getting ready for a move, I decided to make a beer using as little money as possible (we were buying a house, so I wanted to have any "necessary" funds on hand rather than spending on brew ingredients). I had hops and base malt on hand, so only bought the yeast.
I used the
Palmer method, with the 1 hour wet-toasted malt, in the below recipe for a hoppy blond ale. I let it sit afterwards for 2 weeks before brewing.
I definitely think it added a nice layer to the beer that I wouldn't have gotten without toasting it, and followed up a different beer with some dry-toasted malt, although that was a more complex grain bill so I don't think its flavor contribution was as significant.
I mashed at 155, so it wasn't insanely fermentable, but it dried out nicely with the US-05. I don't think it needed any other malt additions, but a SMALL amount of a light crystal probably would have been tasty in there as well.
My recipe:
Recipe Specifications
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Batch Size: 10.00 gal
Boil Size: 11.45 gal
Estimated OG: 1.052 SG
Estimated Color: 6.1 SRM
Estimated IBU: 35.0 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
18.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 92.50 %
1.50 lb Toasted Malt (27.0 SRM) Grain 7.50 %
1.25 oz Magnum [14.00 %] (60 min) Hops 31.4 IBU
2.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 3.6 IBU
2 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale