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Home Toasting and Roasting Grains

After reading about home toasting grains in Randy Mosher's "Radical Brewing," I figured that I'd give it a try.  Here's what I ended up doing:

Put your grain on a cookie sheet so that it's less than 1" deep, and spread it evenly over the entire surface.  Heat your oven to the desired temperature and put in the grains.  Here's a chart of what temperatures and times I used when toasting/roasting my grains;

Grain Used Temperature Time
Rahr 2-row Pale Malt 350 23 minutes
Rahr 2-row Pale Malt 350 50 minutes
Simpson's Golden Promise 400 50 minutes

Rahr - 350º - 23 min

Rahr - 350º - 50 min

GP - 400º - 50 min

As you can see from the pictures above, each temperature and time combination produced a different looking (and tasting) final product.  I've got some commercial brown malt on hand, and the Golden Promise roasted at 400 degrees for 50 minutes looks almost spot-on.

After your grains have cooled, be sure to store them in paper bags for 2-3 weeks before using them.  This will help some of the unwanted flavors out-gas and the roasty/toasty flavors will be much more mellow.