Holy Roasted Malts, Batman!

Last night I made the "brown malt" that will be used to brew my brown porter this week. The procedure is as follows:
Grain used: 1lb of British 2-row
-preheat oven to 350F
-spread 6.4oz of grain on a cookie sheet
-leave in oven for 10 minutes
-remove grain
-spread 4.8oz of grain on cookie sheet
-leave in oven for 20 minutes
-remove grain
-spread 4.8oz of grain on cookie sheet
-leave in oven for 35 minutes
-enjoy your apartment smelling like toast all day

I like experimenting with home roasted grains. The other times I've done this I have used a whole pound of grain and had it toasting for 30 minutes. That was for a bitter I made that came out awesome.