Hi, I have a small bag with about 4-5 lbs of two-row pale malt that is about 2-3 years old. I wouldn't want to use it as is because last time I used old malt it tasted overly malty and homebrewey. However, I was wondering if I could try to home roast it into something similar to chocolate malt and use it in small quantities in brown and red ales or if I should just toss it? I've never fully roasted grain before but I have lightly toasted some before, I would love to try roasting it but I don't want to ruin a beer because I used old malt.
Old two-row pale, toss it or roast it?
- Thread starter austinb
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eltorrente
Well-Known Member
Just taste it. If it's still crunchy and tastes good, you can use it.
kingwood-kid
Well-Known Member
Roast it or use it to make yeast starters (and dog treats). Chocolate malt is tricky in an oven, but 45-60 minutes at 400F will give you something roasty in the 200L range. I didn't get something as intense and abrasive as any of the dark roasted malts when I used it at heavy proportions in my beer, but the beer was nice.
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