I am developing a recipe for a hybrid beer that would be somewhere in the realm of a brown ale and was considering some brown malt. Any input on this malt? Would 1/2 lb be a reasonable amount or do I need more? For what it’s worth I have about 4 oz carafa special in the recipe now
Brown malt is terrific. Not sure of your grain bill or volume so cannot comment on the 1/2 pound. But I would definitely give it a try. I use it in my Nut Brown Ale and it is superb.
Dave
67% Munich 9l
18% pilsner
9% flaked oats
4% brown malt
2% carafa
W34/70
I was going to throw some caramunich in there as well. Most my beers have 3 grains so this feels like too much. I know it’s kind of strange looking. Kind of a dunkel gone wrong.
What ferment temp are you going to use with that yeast?
Are you looking for more of a lager character or ale?
Lager. Chest freezer set at 50F. Misnamed the thread…
I really like Brown Malt as well. I have only used it in Porters but it really does seem to bring a nice toasty, chocolate character that is different than when using chocolate or other roast malts. I would say .5 lb would be a starting point, especially for a Brown Ale/Lager. But I don’t think a full pound would be out of place, especially if it was bringing the malt bringing the toast/roast to the beer. FWIW I use a full pound in a Brown Porter, along with a mix of Pale Chocolate and regular Chocolate Malt.
I was going to add, since you are looking to do a hybrid beer have you thought about using the 34/70 at lower ale temps? It’s the same strain as the liquid Bohemian Lager strain which does really well around 65* for something a little different. Just thought I would throw that out there.
Thanks. I haven’t tried 34/70 warmer yet but would like to try it. I will consider for this one since I will have 3 other lagers on tap when this is ready.
Yeah, research it. Many use the Bohemian strain at ale temps for Cali Common, Cream Ale, Batic Porter, etc. I’m pretty sure but might want to double check the 34/70 is the “Bohemian” strain. I have used the Bohemian (dry and liquid) for the above styles I mentioned.
I just tasted my latest brew this morning after checking FG before cold crashing, and like the results. Can’t wait to taste after carbonation.
Pale Ale 61 %
Munich Malt 15 %
Brown Malt 4 %
Roasted Barley 8 %
Black Malt 4 %
Flaked Oats 8 %
Cheers!
Be aware that not all brown malt is the same. Some maltsters call 35L brown, others call 70L brown. It’s the 70L that you want.
Yes I am referring to Thomas Fawcett I believe which is listed at 65L
Looks really tasty! Stout I assume?
Right now, I am looking at:
63% Munich 9L
17% Pilsner
9% flaked oats
4.5% brown malt
4.5% caramunich I
2% carafa II special
Would the 35L be better thought of as amber malt?
It seems so. Thomas Fawcett has the same description for both but amber is 35-45L and brown is 65-75L
Yes, it is a stout, and I fermented it with US05 as I prefer a clean yeast with less esters for stouts.