drying/toasting malt

[Dnderhead]

hear is a chart that mite help those that are making there own malt.
Table 17 - Grain Toasting Times and TemperaturesTemperature
Dry/Wet
Time
Flavor

275 °F
Dry
1 hour
Light nutty taste and aroma.

350 °F
Dry
15 minutes
Light nutty taste and aroma.

350 °F
Dry
30 minutes
Toasty, Grape-Nuts Flavor.

350 °F
Dry
1 hour
More roasted flavor, very similar to commercial Brown Malt.

350 °F
Wet
1 hour
Light sweet Toasty flavor.

350 °F
Wet
1.5 hours
Toasted Malty, slightly sweet.

350 °F
Wet
2 hours
Strong Toast/Roast flavor similar to Brown Malt.



The malt should be stored in a paper bag for 2 weeks prior to use. This will allow time for the harsher aromatics to escape. Commercial toasted malts are often aged for 6 weeks before sale. This aging is more important for the highly toasted malts, toasted for more than a half hour (dry) or 1 hour (wet).