So I am sick of getting ounces or breaking down pounds of specialty malts. I need to simplify the number of brew day ingredients. To this end, I want to use my oven to toast grains. I have seen several instructions on this. Which ones do you go by? Which grains can be reproduced reasonably well in an oven and which simply need to be purchased?
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA