Now that I have my own mill I bought my 1st sack of grain the other day. I picked up a 55 lb of Weyermann pilsner malt and would like to roast some of it. I'm taking my advice on how to do it straight from Mosher's Radical Brewing. I'd like to hear some opinions from others who have also done it. I have about 4 lbs and probably going to make some pale gold, gold, and amber styles. How strong of a flavor do they attribute and in what amounts? Mosher suggests soaking the grains in water for about 2 hours for richer, maltier flavor as opposed to roasting dry making the malt sharper and dryer. Has anyone done is both ways and which did you prefer? And lastly, how does the roasting affect the color of the beer?
I may try my hand a making crystal at some point, but I want to see what kinds a flavor contributions I get from roasting first.