Roasted Chocolate Wheat Experiment #1

This process looked like it was going to be the easiest one, yet. Stovetop roasting of Rahr Red Wheat, half an hour at a medium/low heat, with constant stirring, followed by degassing in a paper bag for a week. Simple right? For this recipe, I wanted 2 ounces of Rahr Red Wheat roasted into something resembling chocolate malt. I wisely measured out extra, because I suspected I would lose weight once the milling started. Little did I know, I would also lose weight while roasting the grains! Yeah, these suckers kept popping out of the pan! I tried to gather up lost grains, but it seemed, as I stirred, they got bouncier and bouncier and as they "popped" they left the pain entirely. It wasn't a mass exodus, or anything. But, it was significant enough of a loss that I thought that I should use a much taller-sided pan in the future. Soon, it will be time to bottle the Golden Cloud Ale, which smells done, and seems ready to leave my primary. Then, I will be brewing up a Dunkelweizen on the yeast cake, with my newly roasted grains. We'll see how things taste. I'm not sure how far I got from Amber Wheat Malt to Chocolate Wheat Malt. I stopped when I smelled burning and chocolate and I was tired of making a big, huge mess. Also, I stopped because it was half an hour, and that was all the recipe said to do. This time, my first time, I wanted to be conservative and not risk the creation of black patent malt... Regardless, I expect to drink the evidence.

I like the oven better for evenness and cleanness. Next time, I'll use the oven. My wife has a super-awesome cast-iron pot I could use, too, but I'm sort of afraid I'll be the one who damages the enamel finish first. I would be that guy, in our household! Oven. Definitely the oven.