Temperature and Time Chart For Roasting Grain

[Rocker1986]

It has to be malted to be able to be mashed and convert the starches in the grains into fermentable sugars, yes. The bulk of these in any recipe comes from the base malt. Roasted barley is unmalted barley, if you've ever brewed a stout with a large amount of it in the grist then you'll see the flavour it brings. Black patent is malted barley that has been roasted very dark. I normally use it in small amounts for colour adjustment but it does get to be front and centre in my porter. I don't know what it is but I suspect it's the black patent and crystal in combination that give it a smooth chocolatey flavour.

 

[damoninja]

Black patent is malted barley that has been roasted very dark.

Then you have special versions of them like carafa special III which is also dehusked.

I think I'll stick to buying my grain

 

[MHB]

Roast Barley and Black Patent are about the same colour (Good read in BYO), they are both roasted until they are partly charcoal. The roasting process is very similar, one is made from raw barley, the other from malt. The term patent applies to a type of drum roaster developed to stop the grain catching on fire and to roast it evenly (which was a big problem with earlier flat bed roasters, in 1817 Daniel Wheeler was granted a patient on his new drum roaster, giving us the term Patent Malt.
The same type of drum roaster is now used for making most darker grains, mainly because they give a very even result.

Zorco, I bet one of the things your coffee roasting friend isn't doing is try to make really good coffee out of Vietnamese Robusta, you cant. Which is my point.
To make good coffee you need good beans - same with barley and malt in brewing.
I said in my first post that I understand the interest in making malt, I have been in several maltings, and even more coffee roasters, have had a long hard look at one here in Newcastle that uses a fluidised air bed (Sprocket). Baking, coffee roasting, brewing, malting... are all both arts and sciences and fascinating processes.

I doubt any home maltster will get the consistency nor be able to make the range that a specialist commercial maltster can achieve, without making a huge investment in equipment, knowledge and time. Nor will you save a bomb if that is your motivation. If you are doing it out of interest, big ups, it's great to learn.
Mark

 

[TheWiggman]

I think spog's statement was misunderstood. "Barley is barley" as opposed to "barley is malt". Barley or malt can be kilned, but - excluding some specialty grain - to make beer you need to malt the barley first.
After pale or pilsner malt? Something you want to mash to make beer? You need to malt the [malting grade] barley, then kiln.
There are few exceptions like roasted barley, which is as the name implies. This isn't malted and is great in stouts.

Malting, while seemingly straightforward, isn't straightforward. There are some good threads on it and plenty of online resources. The kilning part is easy if you have the right equipment. A member here Not For Horses has become a professional maltster, and he stated that he's had good results using his kitchen oven on low temps.

 

[Lyrebird_Cycles]

I think spog's statement was misunderstood. "Barley is barley" as opposed to "barley is malt".

OK, I interpreted it to mean "all barleys are basically the same", hence my reply.

On slight side note: one of the differences between malting and feed barley is that malting barley is aged (overwintered) to relieve dormancy* so it steeps properly. One of the primary tests in a maltings is germination capacity on projected intakes to ensure this has happened.



*Gibberellic acid can be used to overcome this requirement.

 

[sp0rk]

It's not the money factor. Making better beer than you can buy, and saving money is simply a win win situation in my books.
I would think most brewers get a great kick out of making a great end product and making my own malts is just taking things to the next level.
If I succeed, growing my own hops and culturing yeast are the next challenges on the list.

Where abouts in NSW are you mate?
I'm told there's a barley farmer somewhere between Scone and Tamworth that is starting to malt his own grain.
Might be a good source to glean some info/experience from

 

[n87]

OK, I interpreted it to mean "all barleys are basically the same", hence my reply.

I read it as a sort of attempt to personify the plight of a grain of barley, in that it it represents the need to sort humanity into categories. People are people.
Either that or it is a discussion on the monetary value of aquatic life forms in a large Asian country... Haven't quite decided yet.

 

[MHB]

Funny enough I took it to mean all barley is the same so the cheapest crap you can get your hands on must be the best choice.
I figure if that isn't what spog meant, he can pipe up and say so.
Mark

 

[Zorco]

 

[Lyrebird_Cycles]

Roast Barley and Black Patent are about the same colour (Good read in BYO), they are both roasted until they are partly charcoal.

I vaguely remember a lecture given by one of the materials suppliers BITD, he had a chart of time vs colour for different temperatures: the lines looked like power law curves until they suddenly didn't and crashed into the negatives. Explanation was that if you went too hard you made activated charcoal which then adsorbed colour.

 

[MichaelC]

Where abouts in NSW are you mate?
I'm told there's a barley farmer somewhere between Scone and Tamworth that is starting to malt his own grain.
Might be a good source to glean some info/experience from

Live on the central coast, but my farm is near Dubbo. Not sure if it's the same guy, but there was a barley farmer on foxtel show "River cottage Australia". He explained how to malt the barley and make beer. He sells his beer on tap at the local pub and all profits from the beer are donated directly back into the small country town. What a legend. We should vote this guy to be the next Prime Minister!!!

 

[MichaelC]

I vaguely remember a lecture given by one of the materials suppliers BITD, he had a chart of time vs colour for different temperatures: the lines looked like power law curves until they suddenly didn't and crashed into the negatives. Explanation was that if you went too hard you made activated charcoal which then adsorbed colour.

This is close to what I'm after and have found a few, but I'm really l need a chart that defines heat and time for the malted grains finishing up as pilsener, Munich, pale ale etc so I can replicate most recipies.

 

[spog]

I think spog's statement was misunderstood. "Barley is barley" as opposed to "barley is malt". Barley or malt can be kilned, but - excluding some specialty grain - to make beer you need to malt the barley first.
After pale or pilsner malt? Something you want to mash to make beer? You need to malt the [malting grade] barley, then kiln.
There are few exceptions like roasted barley, which is as the name implies. This isn't malted and is great in stouts.

Malting, while seemingly straightforward, isn't straightforward. There are some good threads on it and plenty of online resources. The kilning part is easy if you have the right equipment. A member here Not For Horses has become a professional maltster, and he stated that he's had good results using his kitchen oven on low temps.

Yeah ''twas what I was getting at,until it's malted " barley is barley".
To clarify yeah malting and feed barley do differ.

 

[spog]

Funny enough I took it to mean all barley is the same so the cheapest crap you can get your hands on must be the best choice.
I figure if that isn't what spog meant, he can pipe up and say so.
Mark

G,day MHB.
My post was in regard to home roasting from a base malt ,be it the cheapest you can afford or digging deep and going top shelf .
Home brewing covers a shit load of ideas/ suggestions ,that's why we do it.
I use JW ale malt and piss around with home roasting to simply save money. ( location $ etc).
Cheers....spog.

 

[malt junkie]

I got interested in this a while back a did a good bit of reading then got side tracked with other projects. I believe this Link should have times and temps your mostly looking for. The is also this home malting thread that has lots of great tips and tricks. Best of luck with it and post some results of the resulting brews.