I’m making a gluten-free stout for a friend of mine, but I’m not sure how long and what temperature to roast the millet and flaked rice at. I’m planning on using my oven for this, and I’m going for a nice dark color (naturally) with some of the darker coffee and chocolate flavors you can get sometimes from roasting these grains.
Randy Mosher’s book Radical Brewing has advice on home toasting and roasting, including time and temperature effects, as well as on using and even malting alternative grains. Can’t vouch for the rest, but I’ve found his guidlines for toasting malts spot on.
Thanks for the info! I’ll definitely check that out!
FYI, this book had exactly the information I needed!
Sweet!