Toasting your own Marris Otter malt?

Won't that kill off the enzymes needed for starch conversion?

 

I have never toasted my own malt bit have read that you need to let it sit for a couple weeks before brewing. Good luck. Are you making a Brown Ale?

 

You only use toasted malt for a 10% or so of the recipe. You can also go higher in temp when the grain is dry, most base pale malts are finished at over 200F for example.

I have done this as stated by the OP, a rest after is recommended. Smell the malt right after you toast, you will get some harsh aroma that go away with conditioning.

 

I have toasted malt (Rahr 2-row) for two recipes, and both turned out fantastic. Here is a good website that I have used as a guide. I have generally just let the malt rest in a brown paper bag for 2-3 days prior to using it.

I have done an ESB with a pound of two row toasted for 30 minutes at 350° as well as a mild with a pound of two row roasted for 45 minutes at 400°.

One of my next beers will attempt the Psuedo Caramel malts that are discussed to see what happens.

 

Perhaps I misunderstood the original question... I was thinking the OP was going to use the toasted Maris Otter as base malt??

 

I've read this with smoked malts. Does this hold true for any heat application prior to mash?

 

My house recipe, the all time favorite is brewed with 10% toasted malt. I wouldn't use MO, just the everyday pale ale malt will work fine. And I grind mine fresh from the oven, the m,alt is still hot. Smoked malts I let sit 2 weeks in a paper bag, but toasted 20-30 minutes at 350F goes straight into the mash.

 

I am sorry that I mis spoke. I read this about smoked malts. I can not and should not comment on the toasted malt as I have no experience with it.

 

And I can't say that a 2 day rest won't improve it, I learned to brew before internet forums so I just did what I thought would work. After I got involved in brewing forums I learned that half of everything I did was all wrong(according to the experts) but it still worked

 

I wouldn't be against the idea of toasting malts a few weeks in advance, just in case. We've all read the arguments that malt shelf life is at least a year anyway.