dontman
Well-Known Member
I am buying a few sacks of malt this week and have decided that I am going to try my hand at making a nice range of specialty malts. Ranging from toasted (very easy) to a variety of crystals.
I have the standard methods as described by Radical Beers and How to Brew for making these malts. I have also read threads on this site before but figured a rehash of the topic might be of use.
I am wondering if anyone has specific temps and times FOR A CONVECTION OVEN as I plan to use that feature of my oven to speed the process.
I am looking to do a standard range of light, medium, and dark-ish, crystals.
I am also wondering about different temperature profiles and the resultant changes in flavor.
I have the standard methods as described by Radical Beers and How to Brew for making these malts. I have also read threads on this site before but figured a rehash of the topic might be of use.
I am wondering if anyone has specific temps and times FOR A CONVECTION OVEN as I plan to use that feature of my oven to speed the process.
I am looking to do a standard range of light, medium, and dark-ish, crystals.
I am also wondering about different temperature profiles and the resultant changes in flavor.