Roasted Barley
How to use roasted barley when making beer
To use roasted barley when making beer, begin by preparing an infusion mash. This involves mixing the roasted barley with other grains, such as malted barley or wheat, and steep them in hot water. Allow the mash to rest for up to an hour, depending on the desired flavor. Strain out the mash and reserve the liquid. The liquid, or wort, is then boiled with hops and other adjuncts such as spices and fruits. After boiling, the wort can be cooled and fermented with yeast. The roasted barley will add complexity and a hint of roasted flavor to the beer.
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