Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > An attempt at making chocolate malt
Reply
 
Thread Tools
Old 04-23-2009, 10:21 PM   #1
jkpq45
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 279
Liked 1 Times on 1 Posts

Default An attempt at making chocolate malt

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.


jkpq45 is offline
 
Reply With Quote
Old 04-24-2009, 03:51 AM   #2
Jack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: Madison, Wisconsin
Posts: 343
Liked 4 Times on 3 Posts
Likes Given: 1

Default

I have but limited experience making malts at home (I tried making brown malt, but then I gave up and bought brown malt).

The cast iron pan idea is probably the right material to use since cast iron can "hold" a lot of heat. However, cast iron is almost always (i.e. should be) treated with a layer of oil to prevent rusting. I don't know if some of this would absorb into the malt and kill your head, but it might be something to think about.


Jack is offline
 
Reply With Quote
Old 04-24-2009, 12:19 PM   #3
Chello
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Atlanta, GA
Posts: 892
Liked 6 Times on 6 Posts

Default

i vote for mash it and see what happens...
__________________
"Retail is for suckers."
Chello is offline
 
Reply With Quote
Old 05-13-2009, 08:04 PM   #4
jkpq45
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Posts: 279
Liked 1 Times on 1 Posts

Default

Mashed in my RIS. Hit my color, looks really nice. I'll update on flavor.
__________________
Solstice Brewing Co.
Fine Beers, Wines, Meads and Ciders
Since 2007
jkpq45 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
first attempt at making a wort chiller... Dave6187 Beginners Beer Brewing Forum 5 07-01-2009 11:51 PM
Newbie making Chocolate 668 Mead Forum 16 03-30-2009 01:37 AM
Chocolate Malt vs. Chocolate Wheat Chello Recipes/Ingredients 3 01-27-2008 12:04 AM
My Attempt At Making A Label For Fun zythos Label Display & Discussion 4 04-07-2007 09:27 PM
Honey malt, chocolate malt.... what's going on here? Ó Flannagáin Beginners Beer Brewing Forum 1 01-28-2007 01:17 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS