I recently brewed a partigyle Barleywine/small beer (bitter) using only pale ale malt that I 'toasted' in the over at 230f for 2 hours.
I'm curious about that beer. Did it convert normally? Was efficiency typical? Attenuation?
Well the small beer attenuated fine. From 1.034 to 1.008 in a week. Haven't tested the BW because I put 1 gallon in a 5 gallon carboy and my theif doesn't reach that far down.
. They both took off with less than 12 hours lag time and the BW showed krausen for about 1.5 weeks, it's quietly sitting with just a few bubbles on top now coming up on three weeks so I might go ahead and transfer to a 1 gallon jug for secondary soon, although I might wait and reuse the yeast when I am ready for this next brew.
I did tests on a small .25lb scale first to make sure I wasn't denaturing to many enzymes so I was fairly confident. Got a really nice deep red/brown color on the small beer although some of that is doubtlessly due to the carastan I capped the mash with.
To me Munich malt has a distinctive flavor. Even light. Not sure that I would call it roasty. More "malty".
Euge, This is exactly what I am after, a more malty flavour. I feel that is the defining characteristic of barley wine and what allows it to age so beutifully. Even after 5 oz of bittering hops it will still taste malty full bodied.