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Old 05-23-2008, 12:09 PM   #1
EdWort
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I've got 5 lbs of 2-Row Pale on two cookie sheets in the oven right now at 325 degrees.

How often should I stir it? I plan to swap racks at 15 minutes.

Any other tips on toasting malt? This is in prep for Dude's Lake Wake Pale Ale this weekend.

 
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Old 05-23-2008, 12:53 PM   #2
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Depends on how thick it is on the sheets I guess. I usually put mine in a deep roasting pan and will open up the oven and shake it around maybe twice in twenty minutes. I do this on my IPA and it comes out really nice.
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Old 05-23-2008, 01:04 PM   #3
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Read the book, n00b!

Too late now, but as per Palmer, you should let the toasted malt rest for a week or two before using it to let some volatile compounds dissipate.

Quote:
The malt should be stored in a paper bag for 2 weeks prior to use. This will allow time for the harsher aromatics to escape. Commercial toasted malts are often aged for 6 weeks before sale. This aging is more important for the highly toasted malts, toasted for more than a half hour (dry) or 1 hour (wet).
Personally, I wouldn't be afraid to stir pretty frequently; you don't want it burn, this ain't a stout you're making.
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Old 05-23-2008, 01:08 PM   #4
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I read the book, but as usual, with something I've never tried, I thought I would ask from folks who actually have experience. Yuri toasted his and used it right away, but I'm not brewing till Sunday, so this 5 lbs. is sitting in a brown paper bag right now.

The house has a wonderful aroma now.

 
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Old 05-23-2008, 01:15 PM   #5
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I toasted for around 30 mins, shook the tray a few times during and used it later that day. Nothing untold in the flavor profile. I sampled it around the 20 minute mark and continued toasting until I hit the flavor I was looking for.

 
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Old 05-23-2008, 01:21 PM   #6
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Just givin' you crap, Ed.

When I toasted some malt for a brown ale, I think I toasted for around 20 minutes and let it sit in a bag for a couple days. Stirred enough to keep stuff from burning and to ensure that the toast was pretty uniform.
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Old 05-24-2008, 11:17 PM   #7
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Quote:
Originally Posted by the_bird View Post
...Just givin' you crap, Ed....
Hey...ya gotta go with your strengths...

I toasted 4# yesterday for my Redhook ESB clone.

Toasted at 2:00, mashed in at 3:30.

You're right...the house smells like a bakery.

I had a deep pan and turned it every 10-15 minutes with a total toast time of around 50 minutes at 350.

 
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Old 05-25-2008, 12:13 AM   #8
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Well, I gotta cut up a downed tree tomorrow, so brew days is postponed till the brush is on the burn pile. I'll be increasing my carbon footprint tomorrow. It was a big dead tree, so it should burn pretty nicely.

Next Sunday is brew day. I'm going to toast a few more pounds just for kicks and add them to the paper bag for venting.

 
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Old 06-16-2008, 02:42 PM   #9
Aubie Stout
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I assume it is better to do this uncrushed? I don't have a mill yet and was wondering if I could get by with toasting the crushed grain.


Thanks,

 
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Old 06-16-2008, 04:11 PM   #10
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I have heard some toast crushed as well. I toasted uncrushed.

 
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