So I tried my hand at roasting my Rahr 2-row into something for my stout--chocolate malt. My results were mixed.
I roasted 1.5 lb in a glass loaf pan in the oven at 400 degrees. I started the grain in a cold oven. Stirred every 10 minutes or so until past the 40 minute mark, then kept stirring every minute or so. I heard the chaff/husk popping off the grains like popcorn. Odd thing is in the oven, the husk didn't change color but the inner grain turned almost black. A bit of smoke, but man the grain tastes good!
I then tried my hand in a cast iron pan over high heat (33.5Mbh) on the gas cooktop. Stirred constantly, this method produced a darkened husk very rapidly. Eight or so minutes into the process I pulled half the grains out (after grinding, this appears the same as the oven-roasted malt). I let the rest go for another 5 minutes or so until it smoked heavily. I stirred the whole time it was cooling down, too.
What I can tell is that the grain from the oven didn't taste as good as the 8-minute cooktop version, but the 13-minute cooktop version had a heavy roasted/almost burned flavor (think espresso roast instead of city roast).
So what did I make? Chocolate malt? Black patent? Pile of crap I need to throw in the trash? Pile of stuff I need to mash and ferment?
Any criticism on the process? I think I'll try the cooktop version again on lower heat, but I'm not sure if browning the husk will help the flavor.