Home roasted barley

Comment by Greig McGill on September 11, 2009 at 7:33am

I regularly make my own Brown Malt for milds and porters. I use this method. It comes out really well.

Comment by Mike Neilson on September 11, 2009 at 8:03am

Why would you want to roast your own roast barley?? I can understand verious toasted malts but Roast Barley?

Comment by martin w on September 11, 2009 at 11:55am

you can get unmalted barley from gladfield malt for less than $1 per kg ($30 for 33kgs i think he charged us) i just had a look at dmh and they charge $8 per kg. after reading up on a few websites it looks pretty easy to roast your own, could be a reasonable saving if you use it in any quantity, i roasted some last week, i'll leave it to mellow for a month or so then i'm going to try it in a dry stout. i'll let you know if was an experiment worth repeating!

Comment by martin w on September 11, 2009 at 12:00pm

heres some i roasted from pale malt
30-08-09_1006.jpg

Comment by Ed Main on September 16, 2009 at 1:18pm

Mike Neilson

I am interested in roasting my own barley to add another dimension to our home brewing process.
I came across a website www.howtobrew.com which has a chapter on steeping roasted malts and this gave me the idea of putting a spare coffee roaster I have into action

Comment by Mike Neilson on September 16, 2009 at 1:31pm

Im all for adding dimension to home brew or brewing in general, Im just lazy to tell you the honest truth, I personaly wouldnt roast barley as at the levels I use in my brews upto 150g per brew. Each to there own though. In saying that though if you do roast alot of barley and im guessing that you dont roast coffee homebrew styles more commercially I would love to buy some off you to compare!!

Comment by Ed Main on September 16, 2009 at 1:37pm

Greg & Martin

Thanks for your replies. I know about oven roasting but I have never tried it because I bought two coffee roasters over the internet. They consist of a bowl and lid. The bowl can hold 500 grams comfortably and the lid
has a crank handle and agitator.

Today I attempted my first barley roast of 500 grams and went for about 12 minutes, finshing at about 75 degrees. The end result was what could be termed a pale malt.

More experimenting is required!

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