Toasting raw grain
Posted: Mon Jun 13, 2005 12:02 pm
by brewmasterjjfad
Has anybody toasted raw grains before? e.g. spelt
Posted: Tue Jun 14, 2005 4:26 am
by Lufah
Posted: Sun Jun 19, 2005 7:01 am
by Bugeater
One of my house brews is a Toasted Oat Stout. I use 2 pounds of regular rolled oats toasted for about 30 minutes at 300° (in a covection oven) for a 5 gallon batch. Adds a real nice toasty flavor to the stout. If you try this, let the oats rest in a paper bag for a week or so to let some of the harshness go away. The contact will the air will mellow them out. It doesn't make any difference whether you use the old fashioned oatmeal or the quick cooking oats, they taste exactly the same. One last note, if you use this much oats in a brew, be sure to toss several handfuls of rice hulls into your mash tun or you will end up with a sticky mess that won't drain!
Posted: Mon Jun 20, 2005 1:25 am
by Triple Freak
I toast wheat malt (not raw grain) all the time for my Dunkelweizens.
I spray the wheat malt with some water, then toast it at 250°F for 45 mins or so. It turns out very well, & adds a nice, nutty flavor to the finished beer.