pdilley
Well-Known Member
- Joined
- 1/3/09
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I decided to give malt roasting a go as I have a ton of unused pale malt and have done two batches, one dry roast, one wet roast.
Dry roasting is a lot more successful. 200/205C at 40 minutes gave a lovely taste between roasted and dark toasted. It's bagged, sealed and will rest for 2 weeks to allow dark roast harsh flavours to naturally diminish leaving just the lovely roasted and dark toasted flavours. My expectation from this malt is deep copper 125L colour.
I also found wet roasting instructions for Amber with instructions given as 15 minute soak in dechlorinated water then 150C for 30 minutes. This simply does not work for the home roaster. You get water logged steaming malt with soggy kernels. This might work if you have a converted electric clothes dryer cum malting kiln ala Absinthe's piece of kit where you get constant turning of the grain but not in your kitchen oven. I have it now at 100C with the door ajar slightly to let steam escape to help dry the grain.
I'll try a dry roasting method for Amber at 180C for 40 minutes dry roast and see how that goes next. Save any wet stuff for making crystal malt to see if it works better for that application.
Not sure if my table of time and temperatures has any accuracy but I'm working on:
20 mins 120C for 10L Pale Gold malt
25 mins 150C for 20L Gold malt
30 mins 180C for 35L Amber malt
40 mins 190C for 65L Deep Amber malt
30 mins 205C for 100L Copper malt
40 mins 205C for 125L Deep Copper malt
50 mins 205C for 175L Brown malt
I need to source some bulk maize (corn) to try getting corn chip toasted flavours and since I have a ton of wheat malt I'll try making wheat crystal.
If anyone has tried roasting before feel free to chime in.
Cheers,
Brewer Pete
Dry roasting is a lot more successful. 200/205C at 40 minutes gave a lovely taste between roasted and dark toasted. It's bagged, sealed and will rest for 2 weeks to allow dark roast harsh flavours to naturally diminish leaving just the lovely roasted and dark toasted flavours. My expectation from this malt is deep copper 125L colour.
I also found wet roasting instructions for Amber with instructions given as 15 minute soak in dechlorinated water then 150C for 30 minutes. This simply does not work for the home roaster. You get water logged steaming malt with soggy kernels. This might work if you have a converted electric clothes dryer cum malting kiln ala Absinthe's piece of kit where you get constant turning of the grain but not in your kitchen oven. I have it now at 100C with the door ajar slightly to let steam escape to help dry the grain.
I'll try a dry roasting method for Amber at 180C for 40 minutes dry roast and see how that goes next. Save any wet stuff for making crystal malt to see if it works better for that application.
Not sure if my table of time and temperatures has any accuracy but I'm working on:
20 mins 120C for 10L Pale Gold malt
25 mins 150C for 20L Gold malt
30 mins 180C for 35L Amber malt
40 mins 190C for 65L Deep Amber malt
30 mins 205C for 100L Copper malt
40 mins 205C for 125L Deep Copper malt
50 mins 205C for 175L Brown malt
I need to source some bulk maize (corn) to try getting corn chip toasted flavours and since I have a ton of wheat malt I'll try making wheat crystal.
If anyone has tried roasting before feel free to chime in.
Cheers,
Brewer Pete