On Tue, Mar 18, 2003 at 10:44:16AM +0100, Christian Skovdal Andersen wrote: > Jeg skal have lavet en stout, men har kun en lille smule pale ale malt > tilbage. Til geng?ld har jeg masser af pilsner malt. > > Er det s?dan at man bare kan tage noget pilsner malt og riste det let, for > at f? noget der minder om pale ale malt, eller vil resultatet blive helt > forkert?
For the first, you can just use pilsner malt instead of the pale. This makes the beer a touch lighter, so you can add something dark to compensate. For the second, you can very well roast some malt on a frying pan or in the oven - I do that very often. It is not trivial to know exactly how dark you get it, but who cares - it will fit well in a stout anyway. If you want just a light darkening, take about 2cm thick layer of malt in a dry pan, and roast until it starts to smell good and you can see a slight change in the color - the white powder is the first one to turn brown. Stop before it turns black. Keep stirring it. I used to roast my malt after grinding (since I bought it ready ground), but it works at least as well with whole malts. -H -- Heikki Levanto LSD - Levanto Software Development <[EMAIL PROTECTED]>
