Originally Posted by bottlebomber
I can't think of anything I would change - it looks good! I don't have any experience with brown malt personally, what is that like?
Yknow, I don't either -- I got interested in investigating it though after ready some posts on Ron Pattinson's blog about historic recipes. Figured I'd see what it could do!
My impression is that it adds a nice roastiness to the malt profile. I guess I'll know in a couple weeks!
: moked Mild; All-Brett Belgian Rye;
: Whiskey Porter; Oud Bruin (ECY23);
: Golden Bitter; English IPA; Biere de Garde; English Barley Wine;