I don't see brown malt in too many recipes but I absolutely love it in my Brown Porter. It gives such a unique and terrific flavor. I can't help the temptation to drag out the "underrated" moniker. Anybody else have any love for some Brown Malt?
I made the mistake of using brown malt in an amber recently, kind of on the spur of the moment. It was not great -- kind of a burnt toast flavor which really overwhelmed the hoppy notes (Ahtanum, one of my favorites.)
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