Making dark roasted malts
CAUTION: if you attempt to make dark roasted malts you must have adequate ventilation in your kitchen because it will be smokey (i.e. a range hood that vents to the outside and/or a fan on high speed in a kitchen window). Keep an eye on the malt at all times because the high temperature could result in a malt fire (although I had no problem with this).
With the disclaimer out of the way, lets begin. I tried to match the taste and internal malt color with some chocolate and black patent malt I had, but really, what I made is going to be unique since the malt is not going to heat evenly when only being stirred every 5-15 minutes. This is not a bad thing.
- Spread malt on a cookie sheet. Don't fill it higher the the lip of the pan because it will spill when turning the malt
- place pans in the oven and turn the oven on to 450.
- turn malt with spatula and switch racks (if two pans are in the oven) every 15 minutes for the first 45 minutes
- at this point the malt was beginning to smoke a little (i.e. burn) so I began to turn and switch racks every 5-8 minutes
- I removed one pan at 65 minutes and the other at 75 minutes.
- The temperature varied between 400-450 because of the door begin opened so often.
Original 2-row on the bottom, 65min on the left and 75min on the right
(with a few untoasted barley corns )
As you can see from the picture above, there is some variation in the malt. So, while this might not give the same results as the chocolate and black malts, I think its going to give a great flavor to the porter. The 75 could have gone longer, but it was smoking up my kitchen! This would be a good project for a grill! I recommend doing this went no one is home and then baking something else like cookies or a roast to cover up the burn malt smell (I'm going with lingonberry jam thumb print butter cookies...we were just at IKEA) and to give to your spouse or roommate when they get home.
