Clibit
An article from Brew Your Own about how ingredients from different producers vary - malts, hops and yeasts. Quite a long read, not riveting perhaps, but interesting/useful for those of us buying brewing ingredients. Reminds us that not all Cascade hops are equal, not all crystal 40 malts are equal etc.

https://byo.com/stories/issue/item/3619-brewing-ingredients-mr-wizard


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Chug
Interesting read Phil thanks,

also thanks to Denny n Drew I have been reading up on how maltsters go about making the different malts, some from green barley and others from a pale malt base and the different steeps, germination, roasts and kilning that make them what they are, so I wanna try making some of my own like pale choc from pale malt which sounds easy enough to try out.
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Clibit
Chug wrote:
Interesting read Phil thanks,

also thanks to Denny n Drew I have been reading up on how maltsters go about making the different malts, some from green barley and others from a pale malt base and the different steeps, germination, roasts and kilning that make them what they are, so I wanna try making some of my own like pale choc from pale malt which sounds easy enough to try out.


Yeah I've never roasted any malt. Must have a crack at making some, I did find a webpage once that explained how to make various specialty grains from pale malt. 
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Clibit
Wasn't this webpage but this looks useful...

http://barleypopmaker.info/tag/home-roasted-chocolate-malt/

Apparently Radical Brewing has a section on it, maybe that's where I saw it.


This looks like a good crystal malt method:

http://drinks.seriouseats.com/2012/01/homebrewing-make-your-own-crystal-malt-for-beer-how-to-technique.html
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Chug
Cheers good links, [thumb]
I've been reading up and asking questions on this site that Denny n Drew mentioned in a podcast

https://brewingbeerthehardway.wordpress.com/
Francois is very helpful [thumb]
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Robert
If anyone makes legacy diastatic brown malt, send me a few kilos. Thanks!
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Chug
That sounds a bit trickier than brown malt to make Rob, its smoked with straw or wood.

https://brewingbeerthehardway.wordpress.com/2013/11/15/diastatic-brown-malt/

http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=10&t=45293
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Robert

Chug wrote:
That sounds a bit trickier than brown malt to make Rob, its smoked with straw or wood.

https://brewingbeerthehardway.wordpress.com/2013/11/15/diastatic-brown-malt/

http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=10&t=45293

Yep, but I have no objection to you making some and sending me a few kilos.

Thanks!

[tongue]

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Robert

Chug wrote:
That sounds a bit trickier than brown malt to make Rob, its smoked with straw or wood.

https://brewingbeerthehardway.wordpress.com/2013/11/15/diastatic-brown-malt/

http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=10&t=45293

I was obviously (I hope obviously) joking but I don't think it should be necessary to go to those lengths if you did want to make it. The straw was used to stop the malt getting smoky. It should be possible to do it in a "normal" oven.

http://edsbeer.blogspot.co.uk/2015/02/making-diastatic-brown-malt.html

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