Comments on: Home Roasting Your Malts (with Pictures): Updated 7/11/11 with new data

By: planning for my first SMASH recipe - Page 2 - Home Brew Forums

planning for my first SMASH recipe - Page 2 - Home Brew Forums — Tue, 07 Feb 2012 02:12:39 +0000

[...] This guy mentions doing an all-Amber brew in his blog. You should look up the recipe and see how he did it. [...]

By: barleypopmaker

barleypopmaker — Mon, 06 Feb 2012 02:00:43 +0000

I have not done those 2 particular malts. But I did make a dark caramel style malt with Munich Malt. I still have it and have not brewed with it yet though. The Pils would be interesting to try but I have not. I am doing a roasting malt presentation for our homebrew club in March, maybe I’ll pick up a pound of Pils and see what happens.

By: Don Sampson

Don Sampson — Sat, 04 Feb 2012 22:57:59 +0000

Have you ever roasted Vienna or Pilsner malts? I have an abundance and would like to use this technique again. Great job man!

By: Questions about Steeping and Grain Choices - Page 2 - Home Brew Forums

Questions about Steeping and Grain Choices - Page 2 - Home Brew Forums — Fri, 03 Feb 2012 03:22:41 +0000

[...] you from some googling: http://www.homebrewtalk.com/wiki/index.php/Malts_Chart http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/ For APAs & American IPAs, standard 2-row is the usual option, since it's the cheapest option [...]

By: barleypopmaker

barleypopmaker — Thu, 02 Feb 2012 00:32:36 +0000

Excellent! Thanks for the feedback. It makes me very happy to hear that something I did helped out a fellow homebrewer. There are so many people I have learned from, I am just very proud I could help someone else.

By: Don Sampson

Don Sampson — Mon, 30 Jan 2012 03:03:51 +0000

I made a brown ale using your instructions. The wort tasted like liquid heaven, raisins, chocolate, toasted almonds…… Thank you!!!!!!!!!

I will post the final verdict, but judging by the wort…… I can only say THANKS!

By: Lithic VanDerHoden

Lithic VanDerHoden — Thu, 29 Dec 2011 01:20:26 +0000

Thanks for the primer, bruddah! NH, USA past shop hours is grateful, as an equal part 2-row/6-row/triticale beer is waiting to be made, and a bit of variety is needed.

Cheers!

By: Home Brew – Home roasting some specialty malts | Bradinator.com

Home Brew – Home roasting some specialty malts | Bradinator.com — Tue, 27 Dec 2011 23:18:17 +0000

[...] the summer. I have decided to try home roasting malts based off this fellow home brewers excellent how-to. I decided to start small, roasting 0.5lbs of 2-row and 0.5lbs of pilsner malt together at 375F for [...]

By: Home Roasting your Own Grains Part 2 (Specialty Roasts)/Making Special B | Barleypopmaker's Beer Blog

Sat, 03 Dec 2011 23:40:25 +0000

[...] see part 1 of Home Roasting your Malts section, you can view it directly below this post, or just click here to go to part 1. Part 1 has more detail on basic processes and how to get started. This section is more about the [...]

By: barleypopmaker

barleypopmaker — Tue, 15 Nov 2011 00:38:32 +0000

Thanks for contacting me. I don’t claim to have all the answers but I will help where I can. From my understanding Carafa special II is dehusked and I don’t know of any process to do at home to replicate that. But the dehusked carafa special II will be a tough one. Something you could try as a substitute would normally be home roasted chocolate malt in a wok or nut roaster. But the dehusking process would a tough one to figure out and I really don’t have an answer for that one. I don’t want just toss some guesses out either because that does nobody any good. I took a look at the recipe you talked about and I see it does have special B. I have not made special B as of yet, but I will be experimenting with that this month as a matter of fact. My plan for special B is to take Belgian Pale Ale malt, soak it for 3 hours, cook it in the husk to convert sugars as I lay out in my blog, dry the malt, and then roast that caramel malt at 400 degrees for 45 minutes. That’s my plan for Special B as I will be using it in a beer based on Arrogant Bastard Ale. I know this probably does not help you much, but the special process of that malt is beyond me. However, if you hear of any other ideas in your search, I would love to hear them myself and give them a try.

By: garae

garae — Mon, 14 Nov 2011 20:14:50 +0000

Hi
I just saw that you’d be happy to help.
I’ve just been roasting my own malts. I have a question. I want to make the black project stout from HBT. I want to substitute some roasted barley and i think i’ll use some black patent.
But, as a matter of fact, I do not have carafa special II either. What could i use instead of that???

By: Help me be thrifty - multiple base grains? - Home Brew Forums

Help me be thrifty - multiple base grains? - Home Brew Forums — Sun, 13 Nov 2011 14:43:48 +0000

[...] to buy a malt again and could just make my own specialty in the oven following these instructions: http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/ I found that making the malt, though not that difficult, really did not meet my time vs. money [...]

By: The Sky Limit

The Sky Limit — Sat, 08 Oct 2011 01:23:20 +0000

Thanks this is great, Ive made a few of this resently. Im just waiting for the rest period. Just tried the Chocolate with 4oz and soaked for fifteen minutes, brought up slowly to about 7 on my burner tell dry then brought temp back down to five with a slow rise to max until i got the desired color hovering pan and stirring while wet and shaking while dry the whole time. It gets a little hot, but after cooling in front of a fan it tastes like great kina like Burnt Marshmellows.

Thanks again for this great Home Roasting Blog

By: Grain Mill « CGA in a VGA World.

Grain Mill « CGA in a VGA World. — Wed, 05 Oct 2011 01:41:38 +0000

[...] Halloween! Now all I need is to buy bulk grain and roast it myself and I am set! Special thanks to my awesome wife for getting me MOAR BEER TOYS. Like [...]

By: barleypopmaker

barleypopmaker — Tue, 23 Aug 2011 21:54:53 +0000

Thanks! I’m glad this could be of help to you. I’ll be honest, I prefer home roasted malts most of the time. I’m sure you will be happy with the outcome. Once you get a feel for your oven, you will be able to produce fairly consistent malts. If you have any questions, I’d be happy to try to help you if I can.