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Roasting Your own Grain

Its not always possible to obtain every grain that a recipe calls for so at times you have to go with the flow and either substitute or just take the plunge and roast up some of your own !

This page briefly describes how I make AMBER MALT and ROASTED BARLEY.

I learned the Amber malt process from an article on The Brewery web site. In that article, within their library, you also learn how to make brown malt.

The origins of my roast barley process probably sit with a discussion I once had with Moritz Kallmeyer at Draymans Brewery (in Pretoria) . . . probably !

Go check out the original malt roasting article on the Brewery.