I’ve seen various recipes, mostly for porters, that call for the use of brown malt. I have had no luck finding it at any of the area homebrew shops and was wondering if I could approximate it by heating a batch of pale malt in the oven for a while. I guess that it shouldn’t be darker than chocolate malt, but just how dark should it be? Could I eliminate this dilemma altogether and use a chocolate malt in its place?
Yes, you can make your own brown malt by roasting pale malt in the oven. You can also make chocolate malt and black patent malt by the same process. The difficulty in
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