As for the toasted malt, I was reading in Papizian's book about taking some malted barley and toasting it in the oven for 10 minutes on 175c. It is meant to go a light red colour and impart a nutty flavour to the beer.
As for the toasted malt, I was reading in Papizian's book about taking some malted barley and toasting it in the oven for 10 minutes on 175c. It is meant to go a light red colour and impart a nutty flavour to the beer.
Yes, it works quite well, I call it biscuit malt, I think they call it toasted malt in the UK and victory in the US. Be careful when mashing it, very easy to haze the brew with that stuff! Try to stay as close to or under 60C for at least 30 min (60 is best) and remove all the grain before starting the boil, do not mash it out.
Ah thanks for the tip, I will keep that in mind. On the Jovial Monk site I was reading that for darker grains it can be a good idea to do a cold steep overnight in the fridge, maybe that is worth a try?
Alternatively, you could roast it till all the starches are destroyed, just like roast barley. Will lead to a darker colour and stronger flavour though so you should use less.
I haven't done it yet, I have a Porter to bottle this weekend so I'm going to aim to get it on the go next weekend maybe... depends when I can get the yeast
