Why not roast the malts yourself?

 2019-10-02 01:53 PM by

Why not roast your malt yourself?

Being a brewer gives you the licence to play around and experiment from time to time. So why not take the opportunity to toast your own malts? You certainly aren’t limited and you’ve got nothing to lose – especially if it turns out to be an award-winning beer! The oven toasting of your base malts has the advantage of adding the nut, roasty flavours to your brews such as your German beers and other darker beers such as brown ales. If you choose to steep your malt, the beer will come out a little hazy but it will still possess the nutty flavours as described before. There are different times and temperature combinations that can be used to achieve this and they are described in the table below:r

Toasting times for Grains and their temperatures

Temperature

Dry/Wet

Time

Flavour

135 °C

Dry

1 hour

Light nutty taste and smell.

176 °C

Dry

15 minutes

Light nutty taste and smell.

176 °C

Dry

30 minutes

Toasty, grape nutty Flavour.

176 °C

Dry

1 hour

More roasted flavour like brownish malts.

176 °C

Wet

1 hour

Light ,sweet and toast flavour.

176 °C

Wet

1.5 hours

Malty, toast-like and slightly sweet.

176 °C

Wet

2 hours

Strong Roast flavour similar to the brown malts.

Please note that prior to utilizing the malt, store in a paper bag for approximately two weeks. This provides the ample time for the hard aromas to diffuse. Your commercial roasted malts are generally aged for six weeks before they are put on the market for sale. However, this type of roasting is more for the highly roasted malts that were toasted between ½ an hour when dry and an hour when wet.

Cheers!