Brown Malt...Amber Ale?

Beer Recipes
1

Wanted to get some impressions/input on using brown malt in an Am Amber Ale.

I have a bunch and was looking to use some up, while also revisiting a style I haven’t made much of lately.

Recipe’s at home, but off the top of my head:

12 gal/1.056/35IBUs

18lbs Pale Malt
2lbs Caramunich II
1lbs Crystal 20
2lbs Munich I
2lbs Brown

Columbus for bittering
1.5 oz each of Simcoe/Amarillo at 20, 10 and Flameout.

WL051 Cali V

I’d like to get rich maltiness that finishes with  the toasty, biscuit slightly drying notes of brown malt, but I don’t want to end up with a beer that’s a tweener between AAA and ABA.

Any thoughts out there, or shall I brew it to find out?

2

Boy, Paul, I dunno…my first thought is that it’s too much brown, but it’s only a WAG.  You may have to be the guinea pig on this one and let us know.

3

That’s an interesting grain bill.  I like the looks of it but am slightly concerned about the amount of BM. Although, I don’t want to sway your thinking based on a hunch. If you feel like it will work then go for it…after all, we are homebrewers and sometimes we have to go out on a limb to learn and maybe this is one that will turn out great.  8)

4

I should clarify that it is briess carabrown that is reportedly on the lighter side of brown malt.

5

Do it, Paul!  I’m more than willing to possibly sacrifice your beer in the name of science!  ;D

6

brewing this recipe this weekend, starting to get cold feet on the carabrown - any last thoughts before brewday??

7

What does the calculator (e.g., beersmith) say the SRM’s will be if you use the full 2 lbs of CaraBrown along with the other grains?

8

14.7 SRM

9

Should be OK.  Guidelines say 10-17.  Go for it.

I’m in a similar situation with trying out a recipe to use up some crisp amber (5 lbs), crisp brown (1 lb) and crisp kiln coffee (1 lb).