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?
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)