Has anyone had any experience with roasting your own malt to create "specialty" malt?
Once I have de-rootleted (not sure that's a word :shifty: ) my last malting effort I want to have a go at making some into specialty malt so I can do a full AG beer using just my own malt.
Anyone have a handy reference for temps and timing or any hints for technique? I have a decent oven that I can select a desired temp across the range.