Roasted grains for future projects

I roasted 100g of each rye, barley and soft wheat. Final weight after roasting was 262g

First project is homemade Polish style small beer (podpiwek)

Podpiwek recipe:

80g roasted grain, coarsely ground

20g any dark barley malt, crushed 

200g sugar

20ml lemon juice

Optionally, small handful of hops and/or orange peel

10-15 untreated raisins 

¼-½ teaspoon dry yeast

1 gallon of water

Bring water to a boil, add grains, malt, sugar, lemon juice and orange peel,  boil slowly 15 min. Take of heat, add hops if desired, steep 15 minutes. Strain to a large pot, let cool to room temperature, add raisins, pitch yeast, wait until yeast activates, cover and let ferment in pot at room temperature about 1-3 days, until fermentations slows down and taste gained some nice acidic notes. At this point bottle and refrigerate until cold and carbonated.

Be careful, it can explode bottles!

It may be fermented using only raisins, but right now my kitchen is too cold. Sometimes I add bits and pieces of old rye bread (toasting them rather aggressively before) to this brew,  as well. 

Here are the spent grains. They will be used in bread

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