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Author Topic: Roasted barley  (Read 3750 times)

Offline Anne Marie

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Roasted barley
« on: June 08, 2010, 03:39:00 PM »
A trip to one of the brew stores in San Antonio produce a half pound of carafa II malt.  Apparently, it is barley that has already been dehusked and roasted.  It may produce a dark bread as it is fairly dark.  There is another store that has more varieties of dehusked barley, but it is on the other side of town.  I am intrigued by this bread.

Here is a list of some malted grains.

http://www.homebrewtalk.com/wiki/index.php/Malts_Chart

Anne Marie

Offline ostwestwind

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Re: Roasted barley
« Reply #1 on: June 09, 2010, 08:58:19 AM »
In Germany you can only buy malted barley in its husk. So I sprout my barley, dry and roast it.

Drying is about 2 - 4 hours at 80 °C
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Offline Anet

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Re: Roasted barley
« Reply #2 on: June 09, 2010, 10:45:56 AM »
"Ostwestwind" -- can you give me more details on how you dry+roast the barley? Does it turn brown, crumbly dry or intact sprout? And then you grind it?
Thanks. 

Offline lello

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Re: Roasted barley
« Reply #3 on: June 09, 2010, 01:28:53 PM »
Well, I live in Munich and I have found husked barely at BASIC. It says speltzfrei. You can also find it on ebay if you look for Nack-Gerste. At least if my German is not completely wrong, which might also be, sice I just know a few words.
I am going to sprout it in the next days.

Lello

Offline lello

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Re: Roasted barley
« Reply #4 on: June 10, 2010, 02:23:26 AM »
Looking on the we I found this interesting video on how to make malted barley
How to make malted barley


The author starts from unhusked barley. I will try it with my husked barley.

By the way this is what I bought
http://www.davert.de/cms/front_content.php?idcatart=310&ean=4019339138182

I will let you know my results as soon as I can have time to bake.

Lello

Offline yemu

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Re: Roasted barley
« Reply #5 on: June 10, 2010, 02:59:32 AM »
A trip to one of the brew stores in San Antonio produce a half pound of carafa II malt. 

to be 100% correct: it's carafa special II which is dehusked, carafa II is still in its husk

Offline Anne Marie

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Re: Roasted barley
« Reply #6 on: June 10, 2010, 05:58:00 AM »
I can just tell you what the beer brewing man wrote on the bag.  I see no signs of husks but this is new territory for me.

Offline ostwestwind

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Re: Roasted barley
« Reply #7 on: June 10, 2010, 06:54:24 AM »
I asked the beer brewing man, malted barley is always with husks for beer brewing, you can buy Nacktgerste (barley without husk)  everywhere, but this is not malted, you have to do it on your own. So my barley is sprouting the first day. Keep fingers crossed
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Offline ostwestwind

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Re: Roasted barley
« Reply #8 on: June 10, 2010, 06:56:23 AM »


The author starts from unhusked barley. I will try it with my husked barley.

By the way this is what I bought
http://www.davert.de/cms/front_content.php?idcatart=310&ean=4019339138182


That's what I'll do with Sprießkorngerste from Demeter
Ulrike aka ostwestwind at

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Offline yemu

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Re: Roasted barley
« Reply #9 on: June 10, 2010, 07:10:47 AM »
I asked the beer brewing man, malted barley is always with husks for beer brewing, you can buy Nacktgerste (barley without husk)  everywhere, but this is not malted, you have to do it on your own. So my barley is sprouting the first day. Keep fingers crossed


not 100% true ;-) you can buy weyermann's (one of the biggest malt producers) carafa special (http://www.weyermann.de/eng/produkte.asp?idkat=19&umenue=yes&idmenue=37&sprache=2) which is dehusked and completely different from "normal" husked carafa (dehusked is more mellow, and because it doesn't have husks, it has lower bitterness and less tannins).

Offline ostwestwind

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Re: Roasted barley
« Reply #10 on: June 10, 2010, 08:32:17 AM »
Ok, but where I live, they brew Pilsen style beers ;-)
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Offline Steve

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Re: Roasted barley
« Reply #11 on: June 10, 2010, 10:05:13 AM »
Ummmm.  I love Pilsener-style beer!

Offline yemu

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Re: Roasted barley
« Reply #12 on: June 10, 2010, 11:40:01 AM »
Ok, but where I live, they brew Pilsen style beers ;-)

I also like Pilsner style beer, but I prefer Czech than German ;-)
Carafa Special may be used in another of my favourites beer types (there are plenty of them :) that is Schwartzbier.

Offline ostwestwind

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Re: Roasted barley
« Reply #13 on: June 10, 2010, 12:07:53 PM »
I know Schwarzbier, I  but this is not the delicacy of Schleswig-Holstein ;-)
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Offline lello

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Re: Roasted barley
« Reply #14 on: June 10, 2010, 03:50:31 PM »
Hi ostwestwind, yesterday I put the Nacktgerste in the some water, and left is moist overnight, thif afternoon most of the seed we already sprouting...cross fingers.
What is the difference between Nackt and Spriess? I understand that these are two different levels or "removing" the external part. "Nack" should be spelzenfrei (without husk) so what is the Spriesskorngerste?

I hope we don't turn into mellow brewers :)