Making a porter from home roasted malts exclusively - Home Brew Forums
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Old 07-11-2011, 08:38 AM   #1
Karbalos
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Mar 2011
Finland
Posts: 15


I'm planning to do a porter using only home roasted malts. I'm going for a malty and full flavor with some toasty and roasted notes. This is an experiment so the batch size will be around 2,5 gallons.

I outllined the recipe as something like:

70% Pale malt
15% Amber malt ~35L, 30 minutes at 350 degrees F
10% Brown malt ~175L, 50 minutes at 400 degrees F
5% Black malt ~1000L, HOW DO I DO THIS?

Mashed at a higher temperature to get a maltier profile, maybe 154 F?

Hops 60 min for ~25 IBU

The link where i got the roasting times for amber and brown malt is:
http://barleypopmaker.info/2009/12/0...ng-your-malts/

But my big question is how to make the black malt. I read somewhere a while ago that soaking the malt for an hour and then roasting it on a hot frying pan should do the trick. Are there any other methods and how do I make the black malt safely (without burning the malt and ruining my beer)?

Comments and advice on anything with the project is extremely welcome!



 
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Old 07-11-2011, 10:00 AM   #2
Coolmac
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May 2011
Durban, KZN
Posts: 19

I've been meaning to try something similar, so far have only been using the following method: http://www.brewery.org/library/roastmaltGC.html

However the another post I've read on this, but haven't tried, did say you could get a black patent malt at 400-450F for 60-90 minutes.
http://toxicbrewcompany.com/2010/08/...rain-roasting/



 
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Old 07-11-2011, 12:19 PM   #3
dzlater
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Apr 2008
New Jersey
Posts: 1,082
Liked 32 Times on 30 Posts


I did a porter with all home toasted malts a while ago.
What I did for the black malt was use a small toaster oven, watched it like a hawk to make sure it didn't burn, stirred often and gave it a mist of water every once in a while.

 
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Old 07-12-2011, 08:37 AM   #4
Karbalos
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Mar 2011
Finland
Posts: 15

Quote:
Originally Posted by Coolmac View Post
I've been meaning to try something similar, so far have only been using the following method: http://www.brewery.org/library/roastmaltGC.html

However the another post I've read on this, but haven't tried, did say you could get a black patent malt at 400-450F for 60-90 minutes.
http://toxicbrewcompany.com/2010/08/...rain-roasting/
The latter link was excellent. Thanks.

Any comments on the recipe?

 
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