HockeyBoy29
Well-Known Member
- Joined
- Mar 6, 2015
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- 52
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![DE59B6E2-7ECC-4EC2-816F-98821B8B39DB.jpeg DE59B6E2-7ECC-4EC2-816F-98821B8B39DB.jpeg](https://cdn.homebrewtalk.com/data/attach/614/614464-DE59B6E2-7ECC-4EC2-816F-98821B8B39DB.jpeg)
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In these times where your local home brew store may be closed or hard to get to, you might consider roasting your own to get some specialty malts. We have a bunch of base malt and decided to try our hand at roasting/toasting some on a cookie sheet in a 300°f convection oven for various times. After roasting, we crushed up a little of each grain and steeped in 150°f water to see the colors. These six samples represent unroasted, 15 minutes, 25 minutes, 35 minutes, 45 minutes, and 1 hour. All from the same base malt, and they all taste amazingly different.