Toasting malt

Graham.C · Post by **Graham.C** » Fri Sep 14, 2012 12:20 pm

I want to toast some MO to use this weekend, but Palmer's how to brew website suggests ageing the malt in a paper bag for a couple weeks first. How necessary is it to age the malt? I was thinking a pound at 350F for 30min would be tasty in a MO/Columbus SMaSH beer. Any advice?

Post by **mr x** » Fri Sep 14, 2012 12:29 pm

I've toasted oats and used them the next day. Was fine for me, but maybe could have been better?

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Graham.C · Post by **Graham.C** » Sat Sep 15, 2012 7:38 pm

Smells damn good so far.

spears104 · Post by **spears104** » Sat Sep 15, 2012 9:02 pm

I didn't age mine when I made some toasted malt and it turned out great. I just followed the instructions from "Joy of Homebrewing."

Graham.C · Post by **Graham.C** » Sun Sep 16, 2012 8:23 am

Do you know what percent you put into your beer? I'm aiming for 10% of the grist, but just shooting in the dark.

CartoonCod · Post by **CartoonCod** » Sun Sep 16, 2012 1:41 pm

For the schwarzbier that Eric and I entered in the Garrison comp, I mixed all my grains together, then took 200g (4%) and toasted them in the oven for 15 min at 300 F. I brewed with them the next day. Worked out great, but I haven't done a proper side by side taste test with and without toasting.

Graham.C · Post by **Graham.C** » Sun Sep 16, 2012 7:38 pm

Cool. I did 1# MO at 350 for 30min and used that as 10% of an all MO bill today. I will post how it turned out in a few weeks.

Toasting malt

Toasting malt

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