I have been toasting my own malts since I first started AG but am now at a stage where I wonder what commercial equivalents I would need to used to get a similar flavour.
In particular I do the high temperature for one hour on dry malt, and soak some malt in water for an hour and toast that at the same time but for two hours. My thoughts are perhaps brown malt for the dry roast, and special B for the wet roast. John Palmer also says the wet roast is like a brown malt but I have not tried the commercial version to compare. If I chew on a few grains the wet roast has some caramel sweetness as well as the toastiness, but not so sweet as a crystal malt.
In particular I do the high temperature for one hour on dry malt, and soak some malt in water for an hour and toast that at the same time but for two hours. My thoughts are perhaps brown malt for the dry roast, and special B for the wet roast. John Palmer also says the wet roast is like a brown malt but I have not tried the commercial version to compare. If I chew on a few grains the wet roast has some caramel sweetness as well as the toastiness, but not so sweet as a crystal malt.