Digest - May, 2003 - Re: [Oz CraftBrewing] Homebaked biscuit malt

[Gavin Scarman <suba2 at bigpond dot net dot au>]

Roberts, Paul (Worley - Perth) wrote:
> The question is do you roast amber malt grains as a substitute and
> then crack the grains
> (Referring to the article in Craftbrewing website on grain roasting,
> for roasting time to give desired colour required)

You dont have to start with amber, you can start with a pale malt. I haven't
done biscuit, but I have done both amber and brown malt. In my experience it's
easier to avoid burning the grains if you roast to amber first.

An alternative to the Lacey/Gooroo method is the Durden Park Beer Circle, for
amber:
45 mins at 110C
20-60 mins at 150C

then once you have amber, raise to 170C for biscuit.

Note at the higher temps you need to stir often or you will char the top layer.
Grain is a good insulator and doesn't heat well in a stagnant pile. Getting the
heat to go both thru the pile *and* thru to the inside of the kernel is the hard
part.

Also see:
http://www.users.zetnet.co.uk/dpickett/docs/cba/cba4/v1i4p4.htm