Malt Roasting

December 2, 2009: After reading Radical Brewing, I wanted to give roasting malts a try. I recently bought a 25kg sack of Gambrinus ESB, and that seemed like a perfect excuse. I took two pounds of it and roasted it thusly:

• One pound went in a 375F oven for 30 minutes; it was turned thoroughly at 15 minutes. Smells delicious! Randy Mosher said to do it for 40 minutes, but it was starting to smell the teensiest bit burnt so I pulled it out.

• One pound soaked in filtered water for two hours, then roasted at 300F for 30 minutes; turned at 15 minutes.

December 28, 2009: I finally opened this stuff up to check and use, and was disappointed to find that the stuff soaked in water had gone moldy. Dang! I used the dry-roasted stuff instead.

May 30, 2010: Used the last 8 oz of this for the Penticton Summer Ale.