Matt Kitchen asked: Starting to plot my next GF brew and was thinking about the American Brown Ale in your recipe section. This would be my fist attempt with roasting grains. Can you explain the process in more detail from roasting to what you do next? Also am I correct in assuming when referencing the SMR you are comparing the grain color to an SMR chart for beer or is there another one for grains? Thanks again for being such a great resource and help. GFHB: I would recommend that you read the following page on the GFHB website, or at least the section that pertains to roasting. I realize it discussed malt, but the concept is the same. You are using the SMR chart, and most people will recommend that you start at a lower temp and gradually increase the temp by 25 degrees until you reach the desired color. The reason for the gradual increase in temp is to thoroughly roast the grain, not just get color on the outside. One trick that I like when roasting oats is the briefly soak them in water before they are roasted. I tend to get better results. Anyone else have any input or advice? ~BK
Posted on: Tue, 11 Jun 2013 03:13:56 +0000
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