I’ve toasted malt and flaked grains, but I’ve never seen those parameters. Good information.
I have a 12 lb brisket on the smoker that’s been going for 9 hrs. After reading your post, I put 3 lbs of 2 row on for 45 mins at 250. Light smoke flavor,
nicely toasted.
Drew Beechum talked about toasting flaked grains, then storing in a brown paper bag for a week. Any idea why?
I’ve thought about doing it. The only problem lies with time. I understand that you have to leave the toasted grain in a container for a few weeks. Might have to give it a try; it would be neat to brew a beer with grain toasted by me and not a maltster.