Stout with 100% pale/pilsner malt

[Qhrumphf]

It's make by reacting sugars with ammonia. I don't know the chemistry of it, and while it's very far removed from caramel, I wouldn't go so far as to say "nothing to do with". But it's definitely a confusing name.

 

[cmac62]

@Stand I have brewed some stouts myself, and have been very pleased with the results. However the question is if you can achieve anything "Stout-like" with just pilsner/pale malt with the only tool being boiling techniques and effectivly "roasting" the wort. As mentioned previously I have no idea if it's possible or if it would be any good at all. Maybe the fermentables will be broken down during the scorching process and you would end up with coal-tasting "beer" or whatever.

Of course you could roast/toast the Pils in a toaster oven prior to milling. My understanding is roasting is a dry cooking method and any kind of boiling is by definition wet. I don't think you will never get the flavor of roasted grains by boiling wort. you may get burt, but not roasted. I have used 2+ hour boils on a wee heavy or barley wine and it definitely is for the flavor. I'm guessing with a really long boil, if you boil off enough water, you can get to maillard temps, even caramel temps, but it will not be the same as roasted grain. Good luck.