I'm making some home-made amber malt for a DFH 60 clone I want to try. I followed the instructions in a recent BYO article.
The process is to start at 185 for 30 mins, move to 190 for 30, 200 for 30, 220 for 30 and 250 for 30 followed by about 45 more at 250. Having never bought amber malt, I have no idea if this is close but the endosperm looks to be pale buff in colour as it says it should so we'll give it a go and see.
However, my question is: Has anyone else made amber at home and did you have another process? I just can't believe that each of these tiny steps is that important to the overall process. I mean the difference from 185 to 190 is probably less than the normal fluctuations of the oven. I can't see how 185 for an hour, 220 for an hour, 250 for an hour could be that much different and I wouldn't have to keep running up from the office to adjust the temp.