The following is not the only way to toast malt at home. There are certainly many valid ways to arrive at the same result. I have used this method many times and can vouch for it.Start with a pound or two of whatever base malt you will be using. Spread the malt on a cookie sheet or shallow baking dish. Put in the oven at 170Âº for 15-30 min to dry the malt, then raise to 275-300Âº for 25 min. That should give you an amber type malt. Check the grain after about 15 min. by taking a couple of kernels and cutting them in half, it should be just noticeably darker than untoasted malt. For brown malt, do the above, then continue from there at 350Âº for another 15-25 min. The color of the grain inside for brown malt should be the color of a brown paper bag. If using more than a pound of grain, adjust the toasting times upward by about 25%.Grains should be cooled for at least a few hrs prior to use, by leaving spread out and covering with a towel. Some people have recommended letting the grain rest for up to a week to allow the grain to outgas and for some of the harsh phenols to dissipate.
Oven-Toasting Malt How-To
Started by MtnBrewer , Apr 11 2009 05:54 PM
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