18th century style Brown malt 'at home' - final

[orlando]

E mail sent. Crushed by the way,forgot to mention this in the email.

[Bertiebrewmonster]

I know this is an old post, but I want to turn my hand at making some of this stuff. I have a large computer controlled fluid bed coffee roaster that gives me precise control over both the air flow rate and temperature. I too have read as many of the old texts that I can find on this subject and am somewhat confused by what I have read. My understanding is the malt is first dried as per pale malt, then the heat is tuned up quickly while the grain still has a lot of moister, causing it to pop. The heat is then reduced and the malt dried over an extend d period of time up to 6 hours or so. My understanding is the temperature does not go above 190F. I've also read somewhere to that if the grain is held between 135 - 145F the interior of the kernel turns brown. In your posting I get the impression you achived the color by roasting at a high temperature, albeit briefly, at high heat. I would appreciate any detailed info you can provide on your process.

[orlando]

Ben's in NZ now but might still monitor the thread. If not try a PM, although I'm not sure he kept his old email address. If he doesn't reply PM me and I will get in contact with him for you.