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Old 10-21-2009, 03:38 PM   #1
volstag
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May 2009
Santa Rosa, CA
Posts: 36
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I'm planning on brewing a Vienna/Centennial SMaSH this weekend, and I want to roast some of the malt to get some color in my brew. I don't have a grain mill, and usually crush my grain at my LHBS when I buy it. My question is, can I roast crushed grain or am I better off roasting it whole and then crushing it with a rolling pin.

My recipe in case you wondered

12Lbs Vienna
1lb Vienna, Roasted 1/2 hr @ 350

.5 oz Centennial 60 min
.5 oz Centennial 30 min
.5 oz Centennial 15 min
.25 oz Centennial 5 min
.25 oz Centennial 0 min

Nottingham or US-05 yeast

OG 1.047
IBU 35
ABV 4.6%

any thoughts or suggestions?



 
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Old 10-21-2009, 03:44 PM   #2

Grains need to be roasted while they're still whole.
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Another HERMS rig...

 
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Old 10-21-2009, 03:47 PM   #3
volstag
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May 2009
Santa Rosa, CA
Posts: 36
Liked 1 Times on 1 Posts


ok thanks, any thoughts or suggestions on the recipe?

 
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