Roasting Malt

[JasonToews]

Just wondering if I should roast any of my grains for a stout and pumpkin ale im about to make.

Heres the grains

Stout
8 Lbs Pale Malt (2 row)
3 Lbs Flaked Barley
1 Lb Roasted Barley (wont be roasting anymore)

Pumpkin Ale

7 Lbs Pale Malt (2 Row)
1.6 Lbs Crystal 60
0.83 Lbs Biscuit Malt
0.33 Lbs Flaked Wheat


what should the oven be set to and for how long? Ive never roasted my own malt, My 1st all grain didn't turn out so well so I was looking to get more rich flavors out.

 

[COLObrewer]

I use 350F at different durations for the different "roasted" malts and barley (Black, Chocolate malts and roasted barley), you're gonna need to stir them around and be prepared for some thick smoke. Here's more details on my process: https://www.homebrewtalk.com/f51/happiness-home-malting-107409/index12.html

Brew on my friend

 

[curlyfat]

For a general "toastiness", I do about 15m at 350*F.

As far as getting "more flavors" out of your mash, you might want to look at your mash temp. If you mash too low (140-150) you'll end up with a lighter body, more attenuated beer. I like to use 155 for most of my beer, unless I'm shooting for more attenuation.