I've decided to experiment with toasting my own malt. I have toasted small portions (1-2 lbs) of the grain bill previously with decent results. This time I am considering toasting a large portion (perhaps all) of the base malt in order to achieve something that better approximates traditional Scottish malt for use in scottish and scotch ales. My concern is that this procedure (temps >300 F) may denature some/all of the amylases necessary for mashing. I've read Palmer's (how to brew)and Mosher's (radical brewing) chapters on this topic but have not found a conclusive answer in either. Does anyone have experience with this. Is there an effect, and if so can it be countered by a longer/thicker mash?