Making Brown Malt: I wanted to make brown malt by toasting 2-row brewers in the oven. I generally toast a pound of my malt for all my ales, but this would be a longer than normal toast. I used the information from Brian Richards's post on making brown malt with a slight modification. This method seemed to work well and the beer tastes and looks great.
- I started with 4lbs of 2-row split on two cookie sheets. I put the trays in the oven and then turned it on to 300ºF.
- I stirred turned the malt and switched the cookie sheets at 15 minutes. The oven was at 250º.
- At 30 minutes I turned the malt again and switched the racks. The oven was at 300º. I then turned the oven up to 350º.
- At this point, I turned the malt and switched the racks every ten minutes for another 30 minutes for a total of 1 hour in the oven.
- Then I pulled the sheets out and let the malt cool
Toasted brown malt on the left, untoasted 2-row Brewers on the right
- 10lbs 2-row Brewers (or pale)
- 3.5lbs brown malt
- 6oz Dark crystal malt L135 - I picked this up from Mike O'brien in Ypsilanti. It has an interesting raisin flavor. I also tasted some great homebrewed historical stouts and a "chips and salsa" brew that was strange and amazing durning that visit...
- 5.5oz Carapils crystal malt
The Boil: Added one ounce of Northern Brewer when the boil was reached. At 30 minutes I added 1/2 oz of cascade (from Heritage Hops). At 45 minutes I added another 1/2 oz cascade. Turned it off at 1 hour and added 1/4 oz centennial.
Cooled and pitched Safbrew-04. I've read that this yeast is a super fast starter that can cause problems, so I didn't make a yeast starter like I normally do and I put the fermenter on my back porch where it was slightly cooler. I had a quick start and no problems. This yeast is fast, it was done and almost totally settled out in 1 week. The beer tastes great. Now if could just find time to keg it... The OG was 1.058 and the final is 1.012.