Home kilned amber malt

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Home kilned amber malt

Post by coyoteflats » Sun Nov 27, 2011 9:28 am

My brew store was out of amber malt, but they sold me a pound of Pale 2-row that I'm going to roast at home. Never tried it before, of course; any tips? Thanks!

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toasting your own malt

Post by slothrob » Sun Nov 27, 2011 10:37 am

I've never tried it, but John Palmer's How to Brew has a chapter on toasting your own malt.

However, this Wikipedia page says that Amber Malt is kilned at ~300°F.

This page on roasting malt has another method.
BTP v2.0.* Windows XP

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