I start with my own home malted grains, at the stage of 75% - 100% length of kernel - acrospire growth, with about 30%-40% moisture remaining. At that point I put them in bags and soak them in 155F water for 90-120minutes to allow for conversion. At which point they can be dried in the oven for varying lengths of time at varying temperatures. I’ve yet to determine if higher heat while drying, instead of the two-step dry and then turn the heat up caramelize/roast, produces a cleaner crystal without as much toast/roast flavor.[/quote]
I gave this a shot once, but since I didn’t have any home-malted grains, I just used some old Briess malt I had laying around. The color looked consistent with commercial crystal malt, but mine just had this weird harsh grainy character. Needless to say, I switched to Rahr.
I see what you did there… :mrgreen: