On Thu, Nov 13, 2003 at 12:59:04PM +0100, Stig Mogensen wrote: > > Kan jeg ikke selv riste Rugmalt til det? I så fald, hvordan?, hvor længe, og > hvor varmt?
I don't know about rye, but for stouts and porters I often roast a bit pf my base malt on a dry hot frying pan. Stir frequently, as it is only the bottom layer that gets properly roasted. Pay attention to the darkest part of the fry, usually the fine powder that falls off the grains. Once that is medium brown, you actually have a *lot* of black colour inside the kernels. You will also notice the good roasted smell that fills your whole kitchen. Don't let it start to smell burned. -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
