baking your base malt?

What happens if i bake some pale 2 row a little? Burnt tasting beer? or caramel? coffee? Isnt that what some of the specialty grains are? just roasted more.

Add some Fleishmann's and you might have a decent cornbread.

Tommy1858 said:

What happens if i bake some pale 2 row a little? Burnt tasting beer? or caramel? coffee? Isnt that what some of the specialty grains are? just roasted more.

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IT EXPLODES!!!

Actually you can roast some base malt to varying degrees for a wide variety of roasty, toasty flavors.

http://www.brewery.org/library/roastmaltGC.html

In Randy Moshers "radical brewing"he tells you the relative temps and time for certain flavors, from toasty/nutty to roasted/acrid. One thing to consider is that you probably would want to give the grains 2 to 3 weeks to mellow after toasting.

thats all i do. buy a big bag of pale malt and make all my own "stuff" from nutty, to roasted, to black, then if you steep it in cold water for 12 hours and then roast it.......crystal 10 up to what ever you want!!!!

DannyD said:

thats all i do. buy a big bag of pale malt and make all my own "stuff" from nutty, to roasted, to black, then if you steep it in cold water for 12 hours and then roast it.......crystal 10 up to what ever you want!!!!

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Wow Danny give us more info!!

Here is a previous thread, I post the question, got some interesting replies? but it is actualy easy, just make good notes to replicate results

I just started roasting my own malts using THIS guide. He even shows how to make crystals and special b, by partially starting the conversion process and then roasting the grain with the sugars present.

I did two batches of beer last thursday with home roasted malt. I did a medium amber, and darker amber and even toasted up a pound of instant oats.

This was medium amber roasted iirc 30 minutes at 350 degrees.



The second beer got it's color from only the toasted malt,

8.0 oz Home Toasted Dark Amber (65.0 SRM)
8.0 oz Home Toasted Light Amber (35.0 SRM)

The color of the beer was just amazing...

The first runnings-


Second runnings-


The final color after 2 rounds of sparging-

Great stuff Thanks

Just roasted 1 pound of 2 row. Don't know what you would classify it as it it looks good to me and is going Into my first SMaSH next weekend

I would say "toasted" or "Biscuit"