Roasting Malts

	A	B	C	D	E	F	G	H
1	Grain Substutions:	https://www.brew.is/files/malt.html
2	Type	Step	Heat Source	Wet/Dry	Temp - F	Time	Notes	Source

3	Toasted	Step 1	Oven	Dry	350	10 to 15 min	Roast until gold and aromatic	Homebrewers Garden
4	Munich / Old English Mild	Step 1	Oven	Dry	350	20 min	Roast until light toasted	Homebrewers Garden
5	Crystal
6		Step 1	Oven	Wet	40	24 hrs	Soak with distilled water	Homebrewers Garden
7		Step 2	Oven	Wet to 20% Wet	150 to 160 then 170	Varies	Mash for 1.5 hours, then Kiln until dry ~20% Guessing by feel, if too dry spritz with distilled water
8		Step 3	Oven	20% Wet to 10-5% Wet	200 *	60 min *	Roast ~ 10-5% Wet *
9		Step 4	Oven	10-5% Wet to Dry	350 *	90-180 min *	Golden Brown
10							* See Pale thru Brown Roasting Instructions.
11	Vienna	Step 1	Oven	Dry	215-225	180 min	Kiln at time and temp.	Homebrewers Garden
12	Roasted Barley	Step 1	Oven	Dry	400	70 min	Kiln to a deep brown color
13	Black Patent	Step 1	Oven	Dry	350	80 min	Stir often to prevent burning, will smoke.
14	Smoked Malt - HBG
15		Step 1	No Heat	Wet	40 to 70	24 hrs	Soak for 24hrs in distilled water	Homebrewers Garden
16		Step 2	Oven	Wet to 50%	170	varies	Kiln until damp ~50% wet
17		Step 3	No Heat	50% Wet	70	12 hrs	Spritz with water and air cool to 70F for 12hrs
18		Step 4	Smoker	50% Wet	170-250	15 - 40 min	Spritz & Smoke/Roast till dry
19	Amber Malt
20		Step 1	Oven	Dry	230	45 min	Roast for duration, will get aromatic	Smoked Beers
21		Step 2	Oven	Dry	300	20-40-60 min	Roast until barley kernal is light, amber or brown	Smoked Beers
22	Smoked Brown Malt							SB
23		Step 1	Smoker	Wet	230	45 min	Roast for duration, will get aromatic	Smoked Beers
24		Step 2	Smoker	50% Wet to Dry	300	40-60 min	Roast until barley is kernal amber or brown	Smoked Beers
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26	Roasted Malts	Note: If making crystal malt it must be mashed prior to roasting as noted above. Descriptions are for roasted malt not crystal malts. Use time and temp for crystal lovibond targets.
27	Pale Gold Malt - 10L	Step 1	Oven	Dry	250	20 min	Nutty flavor, slighty sweet and mild	Roasted Homebrewers Guide
28	Gold Malt - 20L	Step 1	Oven	Dry	300	25 min	One notch from pale gold, malty, light caramel, and rich. Not toasted	Roasted Homebrewers Guide
29	Amber Malt - 35L	Step 1	Oven	Dry	350	30 min	Nutty, Malty, little toasty	Roasted Homebrewers Guide
30	Medium Amber Malt - 50L	Step 1	Oven	Dry	375	25 min	Slightly nuttier, bit more rich, light toasted flavor detected	Roasted Homebrewers Guide
31	Dark Amber Malt - 65L	Step 1	Oven	Dry	375	40 min	Nutty, toffee-like, crisp toastiness.	Roasted Homebrewers Guide
32	Copper Malt - 100L	Step 1	Oven	Dry	400	30 min	Strong toasted flavor, some nut-like notes	Roasted Homebrewers Guide
33	Dark Copper Malt - 125L	Step 1	Oven	Dry	400	40 min	More roasted flavor, not toasted.	Roasted Homebrewers Guide
34	Brown Malt - 175L	Step 1	Oven	Dry	400	50 min	Strong roasted flavor, not burnt.	Roasted Homebrewers Guide
35	Chocolate - 200L	Step 1	Skillet, Stove Top - or- Electric Roaster	Wet or Dry	Med-Hi Heat	25-30 min	Stir continuously	Roasted Homebrewers Guide
36	Biscuit -Type -1	Step 1	Oven	Dry	250F	60 min	Roast for duration, will get aromatic	Malting At Home - Francois Dyment
37	Biscuit -Type -2	Step 1	Oven	Dry	300F	30 min	Roast for duration, will get aromatic	Malting At Home - Francois Dyment
38	Biscuit -Type -3	Step 1	Oven	Dry	350F	20 min	Roast for duration, will get aromatic	Malting At Home - Francois Dyment
39	Victory/Amber - Type -1	Step 1	Oven	Dry	250F	90-120 min	Roast for duration, will get aromatic	Malting At Home - Francois Dyment
40	Victory/Amber - Type -2	Step 1	Oven	Dry	300F	45 min	Roast for duration, will get aromatic	Malting At Home - Francois Dyment
41	Victory/Amber - Type -3	Step 1	Oven	Dry	350F	30 min	Roast for duration, will get aromatic	Malting At Home - Francois Dyment
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