אנזימים אים שם, כי הרגת אותם. אז זה לא לתת בסיס.

סוכרים גם אין שם, כי לא התחיל שם פירוק עמילנים כמו בלתת קרמלי מסחרי. 

אז לדעתי מה שיש לך זה משהו שהוא יותר קרוב לבלק מאלט.

גלעד בבקשה,

Home Roasting Your Malts

The Process

§   For Pale Gold Malt (est. 10 L), which has a nutty but not toasty flavor, roast your base malt for 20 minutes at 250 Degrees F.

§   For Gold Malt (est. 20 L) that is malty, caramelly and rich but not toasty roast your base malt for 25 minutes at 300 degrees F.

§   For Amber Malt (est. 35 L) that is Nutty, Malty, and lightly toasty roast your base malt for 30 minutes at 350 degrees F.

§   For Deep Amber Malt (est. 65 L) that is nutty, toffee-like; with some crisp toastiness roast your base malt for 40 minutes at 375 degrees F. (This one has quickly become my favorite roast of all. I do this one often. It seems to be a well balanced specialty grain.)

§   For Copper Malt (est. 100 L)that has a strong toasted flavor with some nutlike notes roast your base malt for 30 minutes at 400 degrees F.

§   For Deep Copper Malt (est 125 L) that has a roasted, but not toasted flavor; roast your base malt for 40 minutes at 400 degrees F.

§   For Brown Malt (est. 175 L) that has a strong roasted flavor, roast your base malt for 50 minutes at 400 degrees F.

§   For Chocolate Malt (est 200+ L depending on time and heat): You need more heat and control than what you can get in the oven. For Chocolate malt use a clean stainless steel  or cast iron fry pan on low heat, slowly bringing medium-high heat. You need to stir or shake the pan constantly and not let any kernels sit still or you will end up with scorching instead of dry roasting. I now use a nut roaster, so you can use that if you wish. I bet one could also use a clean wok if you have a gas stove. I have electric though. Here you are going to go more by color than time, but I find it takes about 25 minutes to 30 minutes to get the dark color I want. Remember, you are making chocolate malt, not burnt black malt. There is a difference. The key is keep the grain moving, be patient, and pull it when you think it’s done. Go too far and you will have an acrid and burnt grain that is not too pleasant. You can also make a very interesting sweeter chocolate malt by trying to soak it for a bit in water prior to roasting.

§   For Crystal/Caramel Malt soak 1-2 lbs of pale 2 row in just enough water to cover plus about an inch (make sure you use distilled, filtered tap, or spring water). Let soak for a few hours, but no less than 2 hours and no more than 24, I soak for 3 hours. Then Put grains into a pan and keep grains about 2″ deep then place into a preheated 180 degree oven (make sure you have a probe thermometer in the oven and not to let the temps inside the stewing grain to go above 160. If they do reduce your ovens temperature) for 1 1/2 hours. Then spread out grain into 2 separate pans and make sure the grains are no more than 1″ deep. Then increase temperature in over to 250 and let bake for 2 hours or until dry. Then if desired remove from oven for light crystal, or use the roasting guide above to create your own darker versions of crystal malt. Personally I like the 350 degrees for 45 minutes for a sweet roasty crystal malt. Experiment with 1lb batches and see what you like. I find that 1.5lbs is perfect, 2lbs seems to take way to long to dry. To minimize any foul flavors, use distilled or filtered water. EDIT: I would like to add that based on some recent experiments, I am having much better results by Soaking my grain for 3 hours in filtered water, then transferring that grain and water to pot and bringing the temperature up to 154 degrees. Then let it rest at 154 for an hour (applying heat as needed if it dips below 149 degrees). Then Bring the grain up to a solid boil, then drain the water. Lay the grain in a thin layer and dry in the oven at 260 degrees. Then roast to desired color. This has been working much better than mashing in the oven. Pics will come in my 3rd installment on home roasting coming soon. I just wanted to post this prior to compiling my 3rd post on the topic.

§   You can also do what I call Sudo-Caramel malts. To do these you just wet the grain a bit to change the flavor and aroma profile and add a bit of sweetness to the grain. You will not get as much sweetness as if you do a full caramel malt process above, but you will make a great grain for both all grain and steeping grain for extract. Generally what you are going to do is soak the grain for under an hour, I find a half hour works well to impart a bit of wetness to the grain. You can use the same temperatures above to produce similar grains but add a touch of sweetness.

In the end, everything is all up to you. Use these above processes as a guideline, but not as law. Have fun, try different temps and times. Play around with wet or dry roasts as well as caramel malt processes and develop your own specialty malts. There my friends, is a truly unique beer that will be difficult to reproduce. Just don’t fear roasting, your really can’t screw it up if you pay attention to temps and times.

+1

מעולה!, אפשר להגיע לכל כך הרבה סוגי לטטים מלתת הבסיס!

גלעד - איך יצאה הבירה בסוף?

אתמול ניסיתי להכין הראון מאלט בקליה של 180 לשעה.

יצא משהו קצת לכיוון של שילוב בין לחם קלוי עם רמזים של מאפרה אבל הבנתי שצריך לתת לזה כמה שבועות עכשיו להירגע.

התחלת עם לתת יבש, נכון?

תודה

אני מחייה את הפוסט הזה לטובת שאלה.

לאלו מכם שניסו לקלות Brown malt, איך יצא בסוף? יש צורך ליישן את הגרעינים או שלמחרת כבר אפשר להשתמש בהם לבירה?

אני מתכנן על משהו בסגנון Fuller's London Porter  ויש במתכון דרישה ל680 גרם של בראון מאלט.

שאלה אחרונה ודי- אין לי מטחנה בבית, איך טוחנים כמות קטנה של גרעינים באמצעים ביתיים. בלי לקפוץ שוב לחנות.