buttersd70
Beerbelly's bitch :)
- Joined
- 28/11/07
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- 3,550
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Ah, found (almost) what I'm looking for...I've posted my method before, but can't find it (it's bad when you can't even find your own posts :lol: ), but I've found the article I got the method from anyway
link
I used the slow method, which is at the bottom, to retain diastatic potential...ramped mine up (JW traditional ale) to the 120 mark for about 20/30 mins, this achieved colour similar to munich 2, roughly. Also did a batch where I took it too far, and got amber/brown...stuck out like dogswotsits. Took a while to settle in (cos I didn't realise I'd gone too far, and it was 50% of the grist).
Theres an article here with the hotter for quicker method, but my 2c is that slow and steady wins the race if only going to a light grade which will form a significant portion of the grist. At the bottom of that, it's got suggested times for roasting crystal into darker grades, and it also talks about raw barley.
As for the crystal...only briefly skimmed that article, as I said, I'd accidently found it....method is fairly similar to mine, difference being I didn't do the stewing in the oven, I did it in the mash tun with a very thick mash....I think in hindsight, the oven stew would probably be better.
link
I used the slow method, which is at the bottom, to retain diastatic potential...ramped mine up (JW traditional ale) to the 120 mark for about 20/30 mins, this achieved colour similar to munich 2, roughly. Also did a batch where I took it too far, and got amber/brown...stuck out like dogswotsits. Took a while to settle in (cos I didn't realise I'd gone too far, and it was 50% of the grist).
Theres an article here with the hotter for quicker method, but my 2c is that slow and steady wins the race if only going to a light grade which will form a significant portion of the grist. At the bottom of that, it's got suggested times for roasting crystal into darker grades, and it also talks about raw barley.
As for the crystal...only briefly skimmed that article, as I said, I'd accidently found it....method is fairly similar to mine, difference being I didn't do the stewing in the oven, I did it in the mash tun with a very thick mash....I think in hindsight, the oven stew would probably be better.