Anybody have any experience with toasting Maris Otter? I was thinking about toasting some for a Northern English Brown I'm planning. Anybody have any experiences with toasted malt? I am wondering if I should use half regular Maris Otter and half toasted Maris Otter? Or should I just toast it all? I am planning on doing a partial mash with about 2 lbs of base grains. I am nearing the end of my first year in home brewing. My first brew was a Nut Brown Ale extract kit from NB. I would like to challenge myself a bit and see how much I have learned in the first year.
Edit: Excuse the spelling in the thread title
Edit: Excuse the spelling in the thread title