5: Roasting. Here you have, after drying, 0 mins, 15 mins and 30 mins at 300F. I stirred every so often to keep the grains from burning. What looks black in this photo is actually a chocolate color. The grains were baked in a 1 inch thick layer. A thinner deposit probably would have scorched.
6: Store the grains in a paper bag for a few days before using. This waiting period apparently takes the edge off of the roast.
I have to say that this whole process, while time consuming, was easy and the results are incredible. My wife keeps eating the grains on their own... so I hope I get to brew with them.