Toasted Malt Experiment

[JonK331]

So I just kegged an experimental batch with just base malt and some toasted base malt. I hopped very lightly so I can taste the effect of the toasted grain very clearly. Once carbonated, I will post a picture of a pint so you can see the color. Although subjective, I will also post tasting notes. I hope this will be useful for folks interested in toasting malt. The recipe is as follows:

9 lbs Rahr
1 lb Rahr toasted at 275f for one hour
0.5 lb Rahr toasted at 350f for 30 mins

Mashed @ 150f for one hour

1 oz Willamette (4.7AA) for 60 mins
0.5 oz for 5 mins
0.5 oz for 1 min

~30 IBU

OG: 1.054
FG: 1.010
Attenuation: 81.48%

 

[Monstar]

Sweet. Pumped to see how itturned out

 

[bierhaus15]

While I can't say I've toasted malt for an hour, I do toast Maris Otter quite regularly. I found 20-25 min at 300F gives a wonderful toasty flavor that is pretty similar to a cheddar goldfish cracker. It gives the beer an amazing warm, nutty, biscuit character that goes amazing in lighter colored bitters.

Let us know how yours turns out.

 

[CraigT]

so have you tasted it yet?