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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Malt Roasting

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testingapril
Charter Member
Atlanta, GA
595 Posts

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


That's really interesting stuff, no doubt.  The roasting, to me, is just next-level toasting.  I'd love to make my own crystal, though.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


You know how some people say "Why would you make beer when you can buy it?" That's how I feel about specialty malt.




Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


unless some god-forsaken competition says you can't use certain ingredients. 




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Hey, Ray!  With this guy's help, you can use more than one c-malt to get that nice "layered" effect in your competition beers!




Posted 34 days ago.

ingoogni
nl
314 Posts


Roasting, smoking and making cara's every now and then, mostly from rye. These are all relative simple processes I learned when I started brewing as all there was was Pilsner and sometimes some Munich. Making Cara came quite a bit later.

What I especially like is make a grist and take a part from the whole an treat that, works very well on UrBock grists (pilsner, Wheat, Munich), smoke a bit and roast a bit for different lengths of time. Also nice for rustic beers.

You can't make Vienna or Munich from pilsner though.




Posted 34 days ago.
Edited 34 days ago by ingoogni

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


I downloaded the ebook on home toasting malt from http://barleypopmaker.info/. It's a little short, but nicely done and it covers all the techniques you'd need to toast malts to different levels. I think you can get all the info in the ebook from scavenging through the posts on that site, but the ebook was only like $2. I'm happy to support a fellow homebrewer!




Posted 34 days ago.
Edited 34 days ago by KidMoxie

uberg33k
Charter Member
The Internet
314 Posts


brewingbeerthehardway.wordpress.com/

Dude grows his own barley and describes his methodology for making all kinds of different malts.




Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


Huh... almost the same URL as Marshall's new site: BarleyPOOPmaker.info 

As for "layered" caramel malts. That sounds like the worst kind of layering ever. 






Posted 34 days ago.

CentralCalBrewer
Fresno, CA
89 Posts


I'm really looking forward to the next xPOOmt!




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I've seen that blog, Uberg - good stuff.

Layered c-malt are amazing, bro.  Don't go c60, go halfsies on c40 and c80 sometime.




Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I am now inexplicably happy.




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Hmm...So, 250F is the target roasting temp for Caramel malt. Maybe I can get something darker than C60. Still not sure if I want to try to stew some pils to make a lower L caramel malt.

Chocolate malt is 325F+...hmm...I'm pretty sure I can do that with my top secret method.




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


Hold on to your minds, 'cause they're about to get blown: why not toast the C60 malt to get something like that DRC from Simpsons?




Posted 34 days ago.

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