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  • Brown malt

    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

  • #2
    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.
    Brewmaster, Minocqua Brewing Company
    tbriggs@minocquabrewingcompany.com
    "Your results may vary"

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    • #3
      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.

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      • #4
        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.

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        • #5
          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.

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          • #6
            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).

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            • #7
              brown ales

              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

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              • #8
                Originally posted by rebelo
                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.

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