Roasting your own amber or brown malt

[Brotherton Lad]

I chanced across a copy of Daniels' and Parker's US 'Brown Ale' book in a charity shop the other day (I've only been looking for 5 months). In it they explain how to roast a few pounds of pale malt for 60 to 90 mins or so to make amber or brown malt.

I assume this should be uncrushed pale malt, but wondered if anyone had tried with crushed malt (for a shorter length of time perhaps?), as it's all I have in the house at the moment.

Edit: Silly me, try searching first:
viewtopic.php?f=2&t=36148&p=386544&hili ... lt#p386544

[Garth]

might be wrong, but I think if you tried to roast crushed malt it would burn and damage the good stuff inside the husk.

[Brotherton Lad]

I suspect you're right but thought it was worth asking first. Thanks.

[coatesg]

No - it has to be uncrushed (and so you need a mill to be able to do it). It'll burn to a cinder otherwise.