kmos

Recipes 

In honor of a successful move into our new house, SWMBO & I are brewing this up this weekend -- First time trying this recipe.


7# Maris Otter
1.5# Brown Malt
1# Crystal 60
.25# Black Patent

1.25oz EKG (60)
0.5oz EKG (15)
0.5oz EKG (5)

S-04

Any feedback welcome!

__________________
Homebrew Blog

Primary: moked Mild; All-Brett Belgian Rye;
Secondary: Whiskey Porter; Oud Bruin (ECY23);
Bottled/Kegged: Golden Bitter; English IPA; Biere de Garde; English Barley Wine;
Up Next: tbd

bottlebomber

Recipes 

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?

kmos

Recipes 

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!

__________________
Homebrew Blog

Primary: moked Mild; All-Brett Belgian Rye;
Secondary: Whiskey Porter; Oud Bruin (ECY23);
Bottled/Kegged: Golden Bitter; English IPA; Biere de Garde; English Barley Wine;
Up Next: tbd

bottlebomber

Recipes 

That's kind of what I was thinking, a darker base malt like Vienna but darker, contributing roasty flavor without the burnt notes. Just as long as it isn't a crystal malt.

kmos

Recipes 

Right -- as I understand it, it offers enhanced bitterness (as opposed to sweetness).

__________________
Homebrew Blog

Primary: moked Mild; All-Brett Belgian Rye;
Secondary: Whiskey Porter; Oud Bruin (ECY23);
Bottled/Kegged: Golden Bitter; English IPA; Biere de Garde; English Barley Wine;
Up Next: tbd