I made the Lake Walk Pale Ale recently and it turned out great. The recipe called for two pounds of toasted pale malt. When I toasted my grains I spread them out on a cookie sheet in a single layer and left them in the oven for 15 minutes. While they toasted I could hear them popping like popcorn. I didn't presoak them.
Afterwards, I discovered that, prior to toasting, some people presoak their grains over night, remove the grains from the water, spread them out in a pan about 1/2 an inch thick then toast in the oven.
If you have toasted your own grain how did you do it?
Afterwards, I discovered that, prior to toasting, some people presoak their grains over night, remove the grains from the water, spread them out in a pan about 1/2 an inch thick then toast in the oven.
If you have toasted your own grain how did you do it?