Roasting specialty malt

[Brew Cat]

Anyone roast their own? I did this during the COVID pandemic but never kept detailed notes. The beer was very good but as far as color for recipes just a guess. I should have noted temperature and time at least for consistency. Anyone playing with this? Or is there a chart somewhere? Made the house smell awesome by the way

 

[Brew Cat]

Found my notes
Crystalized the soaked 2-row at 170° for 2 hours in the oven. Then 5 minutes in the popcorn popper got me close to a 60L. Used it in a ESB

 

[Donoroto]

Anyone roast their own? I did this during the COVID pandemic but never kept detailed notes. The beer was very good but as far as color for recipes just a guess. I should have noted temperature and time at least for consistency. Anyone playing with this? Or is there a chart somewhere? Made the house smell awesome by the way

@GFHomebrew has roasted his own malt. Indeed, for a time he was malting his own grain. Most of us are afraid to try, or have a LHBS, so no real need.

 

[Brew Cat]

@GFHomebrew has roasted his own malt. Indeed, for a time he was malting his own grain. Most of us are afraid to try, or have a LHBS, so no real need.

I went back and renewed a discussion on another forum to refresh my process. It does make a difference although kind of like fresh roasted coffee. A little bit of time involved. Im always ordering stuff so easy to get. After the pandemic got busy but know I think to revisit for my next ESB. Which is probably the only time I,d bother. Something to do on a day when nothing is going on and then I will have something to post on the "what did you do in homebrewing today" thread

 

[Zambi]

I did, for one of the quarterly brews.
But I'm unsure if I actually used it.
I used a stainless steel skillet on the stove

 

[Brew Cat]

I did, for one of the quarterly brews.
But I'm unsure if I actually used it.
I used a stainless steel skillet on the stove

Did you dry mash it first? Or just roast it

 

[Zambi]

If I remember correctly, I just dry roasted the malted barley. Prob pale ale malt.
But...
I am not sure if I used the experiment as I got in comms with someone who sold commercialy roasted/toasted malt

 

[Brew Cat]

Well that's roasted malt to make crystal malt you soak the grain for couple hours then dry mash at 160 - 170 to convert the sugar then roast ot to get the color. At least that's how i learned from a forum member. Like using fresh roasted coffee beans for your coffee

 

[Zambi]

You're probably absolutely right.
When I did this I was not hindered by any knowledge

 

[Brew Cat]

well, I did some roasting yesterday and have been thinking about a process
First to just make roasted malt I figure when I'm baking and have my bread in the oven at 400 deg just slide a tray of malt in for 20 min or more for darker at the same time.
For crystal I can soak the uncrushed grain for a couple hours. Then put it in my dehydrator at 158 for 1 hr to mash then overnight to finish drying. Next day roast when baking the bread. For those that don't bake bread you can either take up the sport or just roast without the bread baking part
I use my home roast in my ESB but any beer that highlights malt would benefit.
I guess you can buy store bought but then you can just buy beer also

edit: if you don't have a dehydrator ask Santa or hang a bag of extra grain in your mash when you're brewing and dry in the oven then roast

 

[Dave Y]

This is on my to do list for '26. I've got a bag of rye set aside, and need some peasant 2 row.
Be careful with the high heat, it's really easy to go too far from what I've read. On the internet. So it has to be true.

I use the oven and a wireless thermometer to dry grain - for my depleted beer grain pretzels.

 

[Brew Cat]

This is on my to do list for '26. I've got a bag of rye set aside, and need some peasant 2 row.
Be careful with the high heat, it's really easy to go too far from what I've read. On the internet. So it has to be true.

I use the oven and a wireless thermometer to dry grain - for my depleted beer grain pretzels.

well if you make crystal you need to dry it at low heat I did 200 deg once dry then roast like roasted malt 400 deg 15-20min stir occasionally that should get about 40L I did 30 min to get 60L after that you need to watch it closer. You cant make the really dark roast in an oven

 

[Brew Cat]

This is on my to do list for '26. I've got a bag of rye set aside, and need some peasant 2 row.
Be careful with the high heat, it's really easy to go too far from what I've read. On the internet. So it has to be true.

I use the oven and a wireless thermometer to dry grain - for my depleted beer grain pretzels.

If you do full bags probably invest in a coffee roaster