4 replies to this topic

[ThroatwobblerMangrove]

1. is the "outgassing" step really necessary? if yes, how should the grain be stored for the few days?2. does toasting the grain affect mash chemistry? if yes, how would one go about estimating the effect that toasting grain has on L value for estimating salt adjustments to the mash?

[MtnBrewer]

[*]It seems to help but I can't say for sure that it's absolutely necessary. I either leave it in the baking dish that I toasted it in or I put it in a paper bag.[*]If you're toasting in the 15-30 minute range, that approximates an amber malt. Longer times are more like a brown malt. However, I don't think you really need to worry about it too much if you're only toasting a pound or so.[/list]

[ThroatwobblerMangrove]

[*]It seems to help but I can't say for sure that it's absolutely necessary. I either leave it in the baking dish that I toasted it in or I put it in a paper bag.[*]If you're toasting in the 15-30 minute range, that approximates an amber malt. Longer times are more like a brown malt. However, I don't think you really need to worry about it too much if you're only toasting a pound or so.[/list]

yeah - I was going for the brown malt. I want to make a brown porter. I was figuring MO as the base with 1lb toasted, C65, and chocolate and then a 1/2lb of black treacle a couple of days after the primary kicks off.

[MtnBrewer]

yeah - I was going for the brown malt. I want to make a brown porter. I was figuring MO as the base with 1lb toasted, C65, and chocolate and then a 1/2lb of black treacle a couple of days after the primary kicks off.

Since that beer is pretty dark anyway, I don't think a pound of brown malt is going to alter the pH enough to worry about. On a lighter beer, you may have to account for it.

[ThroatwobblerMangrove]

Since that beer is pretty dark anyway, I don't think a pound of brown malt is going to alter the pH enough to worry about. On a lighter beer, you may have to account for it.

good to know