Date: 15 Oct 2006 21:43:34
From: Adam Preble
Subject: Roasted and toasted malts, cystal malts, home malt reproductions
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Rather than ask all this stuff in a string of separate posts, I'm going
for the extravaganza. I've successfully malted some different grains
but haven't tried kilning them to higher temperatures to get things like
crystal malts. I've also become a little more bold in using crystal
malts and the like. I have a few questions.
How is special B different from crystal malts? Is it just a crystal
150+L malt with a different name? How could I prepare a homemade malt
to have this strong character? What I read was that crystal malts are
done by toasting while the malt is still damp. Is this the right way to go?
What about biscuit and victory malt? My understanding is that these
malts are actually toasted after being dried, and that is where their
character comes from. What would be a rough setup for getting these
kind of malts? I'm curious if I could apply this to some malted wheat.
What malts have the most nutty flavor, if that is possible? My first
impression is a malt that has been dried, and then quickly roasted at
very high temperatures could get this character.
How does double malting work? Why would somebody double malt?
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