Anybody out there have any idea of what the gravity potential of a pound of toasted 2 row malt would be? (Say 30min at 350 degrees).
I read a lot of posts saying diastatic power would be low or nothing but I assume there should still be some mashable starch inside the toasted grain that could be extracted when i mash with the other grain. Would this starch be as fermentable as non-toasted grain or is it more likely to contribute body/ residual carbs?
Last for style points - anybody have preferences about what % of grist to do with toasted malt?
Planning a toasted pale ale in 2 weeks and it will be my 1st try in 5 yrs. If it goes good I might try again on this toasted oat ale recipe:
https://www.homebrewtalk.com/f64/all-grain-toasted-oat-pale-ale-116448/
Cheers, J
I read a lot of posts saying diastatic power would be low or nothing but I assume there should still be some mashable starch inside the toasted grain that could be extracted when i mash with the other grain. Would this starch be as fermentable as non-toasted grain or is it more likely to contribute body/ residual carbs?
Last for style points - anybody have preferences about what % of grist to do with toasted malt?
Planning a toasted pale ale in 2 weeks and it will be my 1st try in 5 yrs. If it goes good I might try again on this toasted oat ale recipe:
https://www.homebrewtalk.com/f64/all-grain-toasted-oat-pale-ale-116448/
Cheers, J