help with homemade crystal malt

[wickman6]

I've been reading up on making my own crystal malts, and most sources say to basically mash the grain in the oven.


It seems to me it would be easier to maintain a mash temp in my cooler, or biab in a pot on the stovetop?

Of course after the conversion is done I would resume with the oven to get the grain dried out and kilned.

Any experienced people have thoughts on this?

Also, would this wort be worth keeping for a starter or something?

 

[stpug]

I'm interested in whether or not you try this. I'm interested from a smash standpoint - to be able to pick up all base malt and alter portions in different ways to produce complex outcomes (i.e. toasted, crystal, roasted, etc). I know I've seen in the past that crystal is typically created from fresh grain (green grain) - is that correct? But, I've also read that it's possible to create something very crystal-like using base malt (I think). Either way, I'm interested

 

[wickman6]

I did actually toast some 2row pale malt last night, trying to get something like Victory. It looks, smells and tastes very much like what I have bought at the lhbs. That's what has my curiosity peaked as to what else I can make.

Simply toasted in the oven at 350 for 45 mins, stirring every 10. I did 2#, on a sheet pan. I think I'll stop at 35 mins next time though. May have overdone it slightly.

Yes, I believe crystal malt is made from green barley. And yes, I have been reading about how to make something close out of malted barley. I may even try Vienna or Munich too.

 

[shelly_belly]

When mashing green malt to make crystal malt the water is inside the grain (45%-50% moisture content) and not external. The mash is happening inside the grain. That is why the oven method is recommended. There is no wort.

 

[Rerun]

http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/

Check out this link.

 

[wickman6]

When mashing green malt to make crystal malt the water is inside the grain (45%-50% moisture content) and not external. The mash is happening inside the grain. That is why the oven method is recommended. There is no wort.

I'm not using green, I'm using plain old 2row. However, you got me thinking. I soak the grain, then convert in the oven. I've heard it described as " like a mash". So now I think I get it.

Soak, drain, convert in oven. Then dry and crystallize based on what I want to make. Right?

Thanks, apparently I wasn't quite getting it before. Makes a world of sense now.

 

[wickman6]

.

 

[wickman6]

http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/

Check out this link.

Just read that, thanks for the link! It describes the process quite well. I think I'll be giving it a shot very soon.

 

[shelly_belly]

Correct. However after conversion there is no need to dry the malt. At this point you can raise the temperature to at least 250F and roast until the desired color is obtained. Roasting at 240F you can make some cara-pils malt.