using brewing barley

[homebrewnorcal]

I know 2 row and 6 row are used but what about some of the other darker malts like black patent, chocolate, honey, crystal, brown, I realize they are not efficient malts for converting starches and have low extract...if i make my cut right I should get that roasty toastiness...right?

[Hawke]

Yes, you can retain some of the flavor on an all malt mash. Just a little spendy, buying from a brew shop.

[junkyard dawg]

You can get plenty of malt flavors by adding them to low wines and redistilling 'on the grain'. I have used crystal malts that way with great success.

[eternalfrost]

beer grains online are not too expensive. if you buy an appreciable amount it can be about $1 per pound of malt. bit expensive compared to the grains i can get at the local feed store. but they are malted and properly crushed which i could never get from the feed shop.

the crystal and chocolate type malts are just normal malt with the shit baked out of them. they wont add any enzymes since the heat destroys them.