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View Poll Results: Do you roast your own grains
Yes! 9 27.27%
No 24 72.73%
Voters: 33. You may not vote on this poll

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Old 04-05-2013, 05:51 AM   #11
JohnP24
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Mar 2013
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Sounds interesting. Would a coffee roaster work or is it too hot? I suppose one could try it for the cost of 1lb of 2 row it wouldn't break your bank and its not like the final product couldn't be used unless burnt.

 
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Old 04-05-2013, 06:14 AM   #12
Rbeckett
 
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That is slick!!! Now I can just buy a sack of two row or Marris and roast some to darken up the brew and add the roasty taste without owning shares in the LHBS I think the effort will definately be worth it considering the prices of specialty grains and delivery times. I will add it to my brewing capabilities list, along with growing hops. Tried last season to start some rhizomes and they failed. So I will have to try that again later.

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Old 04-05-2013, 12:27 PM   #13
philber
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Quote:
Originally Posted by JohnP24 View Post
Sounds interesting. Would a coffee roaster work or is it too hot? I suppose one could try it for the cost of 1lb of 2 row it wouldn't break your bank and its not like the final product couldn't be used unless burnt.
I really wanted to try this, my Parents have one, but they live far away. Next time I visit I will have a half pound of 2-row with me to test

Please post you results if you do try it!
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Old 04-05-2013, 12:30 PM   #14
philber
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Quote:
Originally Posted by aryoung1980 View Post
This is definitely something I want to try in the near future. My thought process, correct me if I'm wrong, is that I can buy domestic 2-row cheap and roast it to make my specialty grains. My LHBS sells 50 pound sacks of Rahr for $35 and if I can roast this, all the better. I'm constantly trying to reduce costs.
I have been buy bulk grains for a year now, Canadian 2-row is $29 for 50#. So much easier having it ready when you need it. Last summer I kept driving 30 minutes each way just to buy 1-2# of chocolate or 60L. Glad that is a thing of the past.
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Fermenting: Air
Kegged: Czeck Pils Lager, Bohemian Pilsner Ale

History: Irish Red, Brown Ale, Czech Plsner, Boddingtons, Saizon Dupont, American Amber, Hefe 2-Row, Cream Ale, SWMBO Slayer, BMC, Midwest Porter Kit, Irish Stout, Coal Porter, Miller Lite, Nut Brown Ale, IPA

 
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Old 04-05-2013, 07:31 PM   #15
wobdee
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Does roasting your own malts destroy any of the starches in the grains? Do you lose some sugar potential?

 
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Old 04-05-2013, 07:55 PM   #16
chuckstout
 
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Quote:
Originally Posted by wobdee View Post
Does roasting your own malts destroy any of the starches in the grains? Do you lose some sugar potential?
I haven't noticed any losses in efficiency using my home roasted malt. I'm sure the longer you roast say for Brown or chocolate malt you well have a reduction in the grains potential probably 1.033-1.024 instead of a possible 2-Row yield of 1.036-1.038

Home roastings pretty fun, I make quite a bit of the grain in the 30-60 range like barleypopmakers amber and deep amber.

 
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Old 04-11-2013, 05:50 PM   #17
philber
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Quote:
Originally Posted by wobdee View Post
Does roasting your own malts destroy any of the starches in the grains? Do you lose some sugar potential?
Yes, some of the sugars are destroyed with a darker roast. The roasted grains are for color and flavor. Somewhere in the links I provided in post one talks about that. However, with the crystal you are essentially re-malting the grains and getting more sugar.

It is amazing to taste the difference of regular malt, amber, chocolate and crystal. i throw 1-2 grains in my mouth and I can now visualize what the malt will do to the beer. plus it is handy for when you find a bag of malt in the fridge and you forgot to label it
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History: Irish Red, Brown Ale, Czech Plsner, Boddingtons, Saizon Dupont, American Amber, Hefe 2-Row, Cream Ale, SWMBO Slayer, BMC, Midwest Porter Kit, Irish Stout, Coal Porter, Miller Lite, Nut Brown Ale, IPA

 
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