It is dot-info instead of dot-com. Not criticizing, just some people might get frustrated trying to view it.
Yes, I roasted some Maris Otter for a SMaSH with East Kent Golding hops. About 300F for 20 to 30 minutes. It looked like Crystal 60 when it was done. Then I let it sit for 2 weeks before mashing. It definitely tasted more bitter before it was aged. I mashed a 2.5 gallon batch, 4 lbs MO with 1 lb roasted MO, and it was a little darker wort with some toastyness. It is fermenting now with 2nd generation Safale 04 yeast. -- edit -- The OG was spot on (1.044) with the prediction made by a brewing program, substituting Crystal 60 for my home roasted 2-row. So I think you can use Crystal N to represent your home made stuff.
Making crystal malt is not the same as simply roasting malt. Seriouseats.com
describes how to create crystal malt from malted and dried 2-row. This thread
, post 4, describes how crystal malt differs from pseudo-crystal malt you make from already dried 2- or 6-row malt. It may not be true crystal, but it is fun and interesting to do. And that is the point of the hobby.
paper bag - good idea - much simpler than Mason jars covered with paper.