Toasting 2-Row

[Monk]

I'm going to try an Irish Red for my next batch and just started working out the recipe. I have some 2-row that I could toast, but it's already milled. Is that okay? The directions say to toast WHOLE 2-row. Anybody try this? I don't want it to catch fire, particularly.

 

[Biermann]

Are you roasting or toasting??

Either way, I think it'd be better if the grain were whole. I like to think that the starches are better protected by the hull when whole.

My .02

 

[Monk]

According to the recipe, I'm not really going to be doing much, if any, starch conversion. The toasted 2-row is just steeped for 30 minutes with the crystal malt for flavor. All the same, I wish the grain was whole, too.

monk

 

[david_42]

Watch it closely, as the edges of the crushed particles will toast fast.

 

[disaffected]

How do you toast or roast it? Oven? Frying pan?

 

[Monk]

The directions in Papazian's book call for spreading the grain on a cookie sheet and putting it in the oven for 10 minutes at 350F. You're supposed to remove it when the grain begins to turn a reddish hue.

monk