Any feedback on specialty malts for a brown ale? I am thinking about adding up to 5% of something but don’t really know what route to go. Maybe something like special roast, biscuit, amber malt? I am looking for something that is not crystal or dark roasted malt.
Amber malt might be good to try at that amount. It has a biscuity, slightly roasted character.
Go to your local shop, and eat one kernel of each of several specialty malts. The shopowner shouldn’t care. Pick the one that you think tastes the best.
Gosh… I need to start following my own advice.
Thanks for the feedback. Most descriptions compare it to biscuit malt so that makes sense. I use it in an imperial black ale that is very complex so it is hard to pick out.
Is Briess’ special roast their version of another maltster’s product (brown malt)? I vaguely remember something about that which randomly came to mind…
Yeah I haven’t done that in a while. Good thought.
No, not really. Special Roast is a deeper kilned biscuit malt, where brown malt has more roasty character.
Thanks. I thought I remember seeing it as nearly identical to something else.
Special Roast seems like a Special B type malt.
Tastes much different to me…much drier, not as sweet
What are you trying to accomplish? I really suggest you have a goal in mind.
What’s your base malt? You could get some flavor from that by using some Vienna or Munich as some of your grist. Victory is probably a nice choice for a small speciality malt addition, too.
+1. It really is a darker, stronger biscuit malt to me.
For ideas and comparison, here’s my multi award winning American brown recipe…Site Not Found
Yep, and I definitely get that sourdough tang from it. I like it, but I keep forgetting about it.
RPI, maybe you’re thinking of Extra Special Roast?
Yes your right. I got the two mixed up.
Agreed. I like some Victory in my Brown Ale.
Anyone try Carabrown in a brown ale? Descriptions sound interesting but maybe loaded by the maltster. Sounds like it’s a little different that British brown malt.
My impression is that special roast is more biscuity and slightly roasty. Special b in my experience is dried dark fruits, raisin, and dark caramel. I don’t imagine they are that similar especially since one is a crystal malt. I could be wrong…
I was corrected earlier in the post. I had Special Roast and Extra Special Roast confused.
I am not doing a traditional brown. It will have a munich base so it will be plenty malty. I am just investigating one more specialty malt to throw in the mix but don’t want to overdo it.