Amber Malt made at home question

[flytact]

I seem to remember someone thanking someone for the tip on making Amber at home and a thorough search came up with this: roast in the oven at 300F for 30 minutes, check after each 15 for slight coloration. There was another multi-step roast method that I'll not re-type.

Is this it?

Cheers

[David Edge]

There's an article in this Brewer's Contact (page 8):

http://www.craftbrewing.org.uk/bcpdf/BC4-1_mar2004.pdf

and loads more on malts in general in the previous issue

http://www.craftbrewing.org.uk/bcpdf/BC3-1_nov2003.pdf

As for Fahrenheit though, sorry!

[prodigal2]

I have had a quick flick through those 2 PDF files, and what a fantastic read I will be having later today

[BitterTed]

There's an article in this Brewer's Contact (page :

http://www.craftbrewing.org.uk/bcpdf/BC4-1_mar2004.pdf

and loads more on malts in general in the previous issue

http://www.craftbrewing.org.uk/bcpdf/BC3-1_nov2003.pdf

As for Fahrenheit though, sorry!

David, thanks for the links to those articles, that should be a good read for me this evening!!
Flytact, for the quick roast method 95-100 ºC = 203-212ºF , 150ºC = 302ºF
If you need conversions for the other methods, you can easily do this in promash using the "calculator" drop down box, and then choosing "units", this brings up a calculator for weight, fluid and temp conversions. Or I can do it for you if you don't have Promash!
I have used the method described in "Old British Beers and How To Make Them" with great success.

[flytact]

Thanks for the info everyone. I was getting tired of substituting for the Amber. This should be great.