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beauxman
04-15-2005, 12:55 AM
Greetings,

I want to make a british style mild brown and am thinking about using a little bit of brown malt. Having never used this, I was wondering what percentage would be appropriate and any advice or concerns from using it.

Thank you,
Beaux

Ted Briggs
04-19-2005, 02:06 PM
55lbs in a 10bbl batch (11.5bbl knockout) will give you a strong impression of the malt. More than this is overwhelming. For milder flavor use 1/2 this amount.
It is like a dark toast flavor showing up in the aroma and aftertaste. It gives this style complecity. I feel it is a defining element in a brown ale, along with caramel malts.
As far as malsters, I have liked all the English producers of brown malt i have tried.

beauxman
04-20-2005, 12:18 AM
Thanks, I guessed with 25# for a 10 bbl batch, so it sounds like I will be safe...did not want to be overbearing but wanted some of the malt profile.

Thanks for the response.

beauxman
05-25-2005, 11:12 PM
Update: The brown malt at 5-6% of grist bill gave a good impression of the malt, very unique malt flavor. I would not go more than this % based on what I am tasting, might be too much. I am happy with the beer, so it worked out.

biz82
05-26-2005, 11:35 PM
I brewed a 7bbl batch of Scotch ale with 110 lb. of brown malt and it was definitely a bit much. That said, I don't think 10% is too much. I like the strong and distinct flavors if they can be matched by hops, strength, body etc.

beauxman
05-27-2005, 01:26 AM
Good call, I can see how a bigger beer could support that. My beer was a mild brown with little alcohol and malt to support such a strong flavor, not to mention a low hop rate as well....(par for the style).

rebelo
05-27-2005, 01:39 AM
If you want really good advice on brown ales, talk to Wil Turner of Goose Island Brewing Co., Clybourn Pub, Chicago. I've worked with him a couple of times. He's a real good brewer and really knows the brown ales very well. I believe he's taken some gold with his brown ales.

- John

theburden
05-27-2005, 09:30 AM
If you want really good advice on brown ales, talk to Wil Turner of Goose Island Brewing Co., Clybourn Pub, Chicago. I've worked with him a couple of times. He's a real good brewer and really knows the brown ales very well. I believe he's taken some gold with his brown ales.

- John

Wil has a new beer premiering every week this summer at the Goose Pub. He's a busy guy but I know he has a wealth of information.