Would roasting the grains help flavor?

[jnetzel]

I made a beer and Im curious if I toasted the grains a bit prior to mashing how the result would be? Anyone have experience with this?

 

[jnetzel]

By I made a beer i mean I made a decent beer and I loved the taste but I think a deeper flavor would help it like if I toasted the grains??

 

[Hoppy2bmerry]

Well, that depends, the short answer is yes, if you want a “toasted flavor”. In fact I’ve used some recipes that call for toasted malt, but it’s only a small percentage, because the temperature to toast a malt also neutralizes diastic power- enzymes that convert starch to useable sugar. In an extract with steeping grain recipe this wouldn’t matter much.

I think the key for best flavor is using quality malt and on the fresh side. I’m guilty of storing malts, and I even have wins with them, but who knows, fresh malt might have scored even better, maybe even been BOS worthy.

Go ahead and experiment see if toasted malts taste better.

 

[MaxStout]

Just don't roast very much of your base malt, if that's what you're thinking. You need it to have diastatic power to convert. Toasting/roasting will denature the enzymes responsible for conversion.

 

[Agent]

"Better" is subjective. Is an all pilsner malt Helles better than an all Munich malt marzen?

In my earlier days, I've certainly tried my hand at toasting 2-row to mock Vienna, Munich, or biscuit malts. I've even soaked and toasted for DIY crystal malts.

 

[IslandLizard]

What kind of malts are you using now, and in what recipe?

Instead of toasting (roasting) grain and malt, you can simply replace some Pilsner or 2-row malt in a recipe with Vienna, Munich, or even darker Munich II. Those are kilned darker than regular Pilsner or 2-row, 6-row, etc. Or include a few ounces of Melanoidin or Honey Malt.

I've made some really good and interesting wheat beers by toasting flaked wheat in the oven on baking trays in a convection oven, or even under a low broiler. It's paramount to turn the flakes over often, while they slowly and gradually become a little darker each time, and prevent any burning whatsoever, of course. Took about 2 hours in total using 3 large trays, moving them around, and turning the flakes over every 10-15 minutes or so.

I've used as much as 30-50% of the grain bill with such home-toasted flaked wheat. They resulted in some of the best or interesting wheat beers I've brewed.

I've read somewhere that after toasting/roasting grain/malt, they should be left alone to "air out" for a few weeks for better flavor. Maybe that depends on how dark they have gotten, but I never saw the need to, just used them later that day. They smelled wonderfully fresh toasted.