Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > GF grain roast
Thread Tools
Old 06-04-2013, 03:14 AM   #11
Feedback Score: 0 reviews
Join Date: Feb 2012
Location: Oakland, CA
Posts: 936
Liked 73 Times on 45 Posts
Likes Given: 40


I roast my grains in a skillet, stirring constantly with a spatula. I've taken millet pretty gosh-darn dark that way, but can't comment yet on the flavor as I'm still wafting it to mellow it out. Although I wonder if that's necessary, as the lack of a husk should hypothetically prevent much of the harshness and astringency that people complain about with roasted barley. I did a black IPA with sprouted quinoa that I roasted that way, though, and it came out nice and chocolatey. Of course, I also used a little bit of candi syrup to help along the color...I don't seem to be able to get the grains to contribute a significant amount of color, even when I roast them suuuuuper dark. Heck, I full-on carbonized some buckwheat the other night (got distracted during the roast by my roommate's puppy, and stopped stirring it at the very end), and just for giggles I steeped some of it for a while before throwing it out, and only got a very light brown color off it. I just don't know what I gotta do to get a nice black color without resorting to candi syrup, burnt honey, or molasses!

igliashon is offline
Reply With Quote
Old 06-04-2013, 04:02 AM   #12
Feedback Score: 0 reviews
Join Date: Mar 2013
Location: Harrisburg, PA
Posts: 605
Liked 60 Times on 56 Posts


You could do it in a skillet. I did for awhile. Then I got lazy and bought a popcorn popper.

It gives a slightly less burnt taste and I don't really need to waft the grains. Being huskless is a good and a bad thing. I tend to use way more roasted grains in my recipes than a barley based recipe needs. I still can't get the color or the roastiness. Its getting close but its still a work-in-progress.

I also made a black IPA recently. It came out AMAZING! Its very dark. Slightly roasty. Hop presence is great. I just have to bottle it. I will post a recipe and a picture to give an idea of the color I achieved. I did cheat a little with some D-90(didn't feel like making my own).
To drink the best, we have to brew the best!
This is gluten freedom...
Chamomile IPA
My House IPA
Osedax is offline
Reply With Quote
Old 06-04-2013, 06:31 AM   #13
Feedback Score: 0 reviews
Join Date: Jul 2012
Location: Wakefield, Yorkshire
Posts: 309
Liked 18 Times on 16 Posts
Likes Given: 2


Yeah, I have done some flaked millet in a frying pan before, but I couldn't be bothered standing there waiting with it for that long. I normally put it in the oven but sometimes it can be a bit of a pain in the arse getting it off of the tray. Especially when it's a crystal malt. Next thing you know it's grain everywhere and I am being beaten by SWMBO because she trod on an AWOL grain. It's all fun and games. Haha So if I can limit the bruises in some way, that would be great.

I agree with the grain colour, though. No matter how hard I try it always turns the water a murky brown colour and that's it. I always have to add molasses or treacle for stouts, and different coloured sugars for other beers. Personally I am trying for a treacle stout, but the amount I have been putting in has just killed it. Next one I make will only have a pound of it in.
Ash_Mathew is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Can I roast crushed grain? Champurrado General Techniques 10 02-19-2011 03:17 AM
1st DIY Grain Roast vegas20s Other 7 08-18-2010 07:47 PM
Can I toast or roast pre-cracked grain? Batmacumba Beginners Beer Brewing Forum 4 06-16-2010 04:50 AM
anyone roast grain and use it the same day? steedtucker All Grain & Partial Mash Brewing 12 11-23-2008 03:01 PM
anyone roast grain and use it the same day? steedtucker General Techniques 1 11-22-2008 03:04 PM

Forum Jump

Newest Threads