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Old 08-27-2009, 12:16 AM   #1
Jul 2009
Posts: 192
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I know that 2-row can be oven-toasted, and I'm looking at doing that for a couple of recipes. Can one still do it if the grain has been pre-crushed, or does it have to be the whole grain? I don't yet have a barley mill...

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Old 08-27-2009, 12:20 AM   #2
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May 2007
Jersey Shore, New Jersey
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Most toast whole grain...not sure I would toast crushed grain...but you could try it. I have one in the fermenter now...I presoaked the grain w/ water...warmed it in the oven for an hour or so at mash temps...and then dranked the heat to toast it up. Smelled nice...we shall see.

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Old 08-27-2009, 01:18 AM   #3
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Nov 2008
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I'd toast it pre-crushed. When I toast vienna, it's 275 for 30 turning at 15.
You won't be using more than a # or two in a recipe, so you could self-crush that amount if you're inclined.

edit: here's a link for home toasting.
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Old 08-28-2009, 06:42 PM   #4
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Jan 2009
San Francisco, CA
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thanks for the link! i had been looking for precisely that info for some time now, and could not find it.

Originally Posted by Hugh_Jass_Gnome View Post

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