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I have an idea about home roasting grain that was triggered by something @Zambezi Special said in a recent post where she couldn't get the appropriate roasted grain at her local home brew supplier - well that's what I understood anyway - and also something @Trialben mentioned about the evenness in roast done by the traditional home method.
I got to thinking - How could you maintain an even roast in a small scale? What would you do to achieve it?
Well having some method of stirring the grain while it roasts would ensure some sort of even heat distribution. So how to stir the grain while heating it? What would fit the bill - with a bit of modification - to move the grain around while at the same time heating it with some sort of control so you don't burn everything?
What do I have that may work and do both tasks, stirring and heating, at the same time.
An old breadmaker!
Yes it does the stirring (mixing the dough) before baking the bread but it is electronic and I know about that. How difficult could it be? Well we shall see. It will be my next Homebrew Project. I will document how it progresses and let you know. It will be fun trying and the most difficult part will be determining the levels of heating and timing to get the various roasts.
Has anyone else tried this? Any suggestions / examples of temperatures / times for particular types of malt?
There is this chart from John Palmer's How To Brew This would be a start.
I got to thinking - How could you maintain an even roast in a small scale? What would you do to achieve it?
Well having some method of stirring the grain while it roasts would ensure some sort of even heat distribution. So how to stir the grain while heating it? What would fit the bill - with a bit of modification - to move the grain around while at the same time heating it with some sort of control so you don't burn everything?
What do I have that may work and do both tasks, stirring and heating, at the same time.
An old breadmaker!
Yes it does the stirring (mixing the dough) before baking the bread but it is electronic and I know about that. How difficult could it be? Well we shall see. It will be my next Homebrew Project. I will document how it progresses and let you know. It will be fun trying and the most difficult part will be determining the levels of heating and timing to get the various roasts.
Has anyone else tried this? Any suggestions / examples of temperatures / times for particular types of malt?
There is this chart from John Palmer's How To Brew This would be a start.