Has anyone tried toasting their specialty grains before adding to the boil? I imagine it would offer some toasty roasty flavors :cheers:
Specialty grains are malt grains that are already toasted (or cooked in some way) to become what they are. That is not saying that you could not toast them some more. There is just no way to really predict the outcome.
I once made a pale ale with 2 row and some toasted 2 row and a single hop. It came out very nice.
And in addition, don’t boil the grains.