Home-roasting to make pale amber/amber/brown malt question

[spearmint-wino]

Some of the Durden Park recipes use grains that are no longer readily available and so require you to further roast your pale malt at home .
My question is can this be done with crushed as well as uncrushed grains?

[Garth]

I believe you have to roast them uncrushed then crush them afterwards

btw, you can still easily get amber and brown, I've just chucked some as it was well out of date. never seen pale amber though.

[mysterio]

Yeah, you need to roast them uncrushed to get an even roast. Home roasting adds a nice extra dimension, will worth trying.

[SiHoltye]

Oooooooo, can I smell a big beer coming on SW?

[spearmint-wino]

You would have been if the weather forecast for today hadn't changed overnight from 'fair' to 'raining all bloody day'.
I boil outside and need a dry day for brewing . Unfortunately it looks like the DP recipes will have to wait.

I don't have a malt-crusher so I guess home-roasting is out of the question for now but a trip to the not-so-local HBS yesterday turned up both amber and brown malt which I didn't think they'd have so that's a result. My car's radiator going 'bang' on the way there wasn't . Maybe today's brew wasn't supposed to happen - a cup of tea and back to bed methinks!

(Wow SiH, you're up EARLY for a sunday??)

[Aleman]

Modern Day amber, and brown is not the same as that used for the DP recipes. They are not Diastatic for a start, and are much deeper roasted for colour purposes as well. Using modern day in place of those specified will result in a under attenuated beer.

Brupaks do do a Diastatic amber, but even that is darker roasted than the Pale amber. I believe the DP book suggests a 50/50 mix of Pale malt/Munich malt as a replacement for Pale amber. Having She buy me a Barleycrusher means that I can experiment with roasting my own, and possibly comparing the two methods . . .possibly not though