I spent the last 2 days roasting/toasting my grains in preparation for brew day this weekend. Thought I'd share the process and results with you all.
Oats- Toasted at 350° F for about 30-40 minutes
Chocolate Malt-made from 2-row toasted for 90 minutes at 400° F
The instructions I found on line (Home Grain Roasting) said for up to an hour but I found I needed to go longer to get the chocolate color I was looking for. I would of roasted longer but I didn't want to over do it until I taste the first batch I brew with this.
I wanted to use up some specialty grains from my last brew. Here you have .25 lbs Melanoidin Malt,.5 lbs Carapils (bought for this purpose), .25 lbs Belgian. The color of these malts are all different (24,2,18 respectively) so I should end up with a multi color crystal malt.
Again I had to alter the on line instructions to get the desired color, I started out at 250° F for and hour and a half and then bumped up the temp to 275° F for a half hour and then 300° F for the last half hour. I'm pleased with the over all color and I feel I got a Medium color crystal to work with.
Just comparing the homemade chocolate malt to the crystal malt
Now the great debate that I've stumbled on to is: to let them sit or use right away. My schedule dictated getting them done in the beginning of the week, so I put them all in the old oatmeal container and put some wholes in the top to let the volatile compounds air out.
Any thoughts or comment are welcomed!
Oats- Toasted at 350° F for about 30-40 minutes
Chocolate Malt-made from 2-row toasted for 90 minutes at 400° F
The instructions I found on line (Home Grain Roasting) said for up to an hour but I found I needed to go longer to get the chocolate color I was looking for. I would of roasted longer but I didn't want to over do it until I taste the first batch I brew with this.
I wanted to use up some specialty grains from my last brew. Here you have .25 lbs Melanoidin Malt,.5 lbs Carapils (bought for this purpose), .25 lbs Belgian. The color of these malts are all different (24,2,18 respectively) so I should end up with a multi color crystal malt.
Again I had to alter the on line instructions to get the desired color, I started out at 250° F for and hour and a half and then bumped up the temp to 275° F for a half hour and then 300° F for the last half hour. I'm pleased with the over all color and I feel I got a Medium color crystal to work with.
Just comparing the homemade chocolate malt to the crystal malt
Now the great debate that I've stumbled on to is: to let them sit or use right away. My schedule dictated getting them done in the beginning of the week, so I put them all in the old oatmeal container and put some wholes in the top to let the volatile compounds air out.
Any thoughts or comment are welcomed!