Pictures from toasting some malts

Working on a revision and Belgian edition of Golden Cloud Ale, I toasted 3 ounces of red wheat malt, and 3 ounces of rahr 2-row nice and toasty.

I want to see what the yeast will do to effect the flavor.

(Naturally, considering the insanity of the yeast situation, this time, I expect that will actually mean something soon...)

Here are pictures, beginning, middle, and end!