Dr_Beersgood_Quaffenstein

Recipes 

I've made a handful of brown ales over the last few years and I am curious about what caramel malt or malts you fellow brewers are using in your brown ale recipes. Do you use just one caramel malt or layer multiple caramel malts for complexity? What are the percentages of caramel malts in your brown ale recipes?

Dr_Beersgood_Quaffenstein

Recipes 

Where are all the brown ale fans?

Rake_Rocko

Recipes 

I love brown ales! Last one I brewed was my favorite, and a family favorite. I used caramel 40L and 60L. I also sprinkled in some chocolate and munich as well. It was wonderful. I used Glacier hops in my brown, and man is that good! I think that the flavor Glacier brings to the table compliments the caramels soooo well!

adam01

Recipes 

10% Caramel 60

Actually a British crystal that is sometimes specd as an EBC 150.

This is for Hobgoblin. See the clone recipe on this site. I think the hops are too much
in that recipe.

Yooper

Recipes 

It depends on what kind of brown ale I'm making.

For a mild, I use a combination of 60L and 120L. For a Southern English brown, I'll use 60L or 80L plus the 120L, but in a larger quantity. For Northern English brown ("nut brown"), I"ll use 40L typically, but add some special roast and victory malt.

For my mild, it's usually 8% 60L, and 6% 120L or thereabouts. For the Southern, it's more like 12% 60L (or 80L) and then about 8% 120L. For the drier Northern, i use about 5% 40L.

Thinking about it now, I almost always use special roast in both my Southern and Northern English browns as well as the crystal.

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tennesseean_87

Recipes 

I like British 85, but amber malt is bangin in a brown. Brown malt would probably be good, too!

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#8 Corks in Belgian Bottles Hold Carbonation
Drinking: Graham's Cider, Sour mash Red, Rochefort 8 clone, Yeti Imp Stout clone, Brown Sugar Spiced Cider, Split batch IPA/SBitter, Oatmeal Brown Ale, Belgian Pale Ale, Oatmeal Dry Stout
Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
On Deck: Gun Stock Old Ale, BC Haus Pale (half nugget, half columbus), Berliner Weisse

MrOH

Recipes 

Of the two browns I've brewed (I'm not all that big of a fan of the style, these were brewed with the intention of being gifts), was 1.044OG.
Marris Otter 66%
Malted Oats 9%
Golden nated oats 9%
Amber Malt 5%
Crystal 60L 4%
Pale chocolate 2%
Chocolate 2%
CaraAroma 2%

Substantial mouthfeel, lots of rich toasty and caramel flavors. I might need to revisit this someday.

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Peace and bacon grease

berley31

Recipes 

I brewed a Southern English Brown a while ago (drinking it now) that had 7% each of Crystal 40, 80, and 120 L. It was loosely based on Jamil's recipe, which I had brewed before, but with a bit more Crystal and extra Pale Chocolate.

Notes here: http://meekbrewingco.blogspot.ca/2012/11/brewing-southern-english-brown-no.html

homebrewdad

Recipes 

I personally love this recipe.

7.75 lbs pale ale malt
1.25 lbs crystal 60
1.24 lbs crystal 40
.25 lbs debittered black
.5 lbs rauch malt

1 ounce target hops @ 60 minutes

yeast - WLP037 Yorkshire Square Ale

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Homebrew Dad - blogging about making my own beer and raising a lot of kids.
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Fermenting: Yorkshire square brown ale
Bottled: Belgian golden strong ale, Yorkshire square brown ale, Leffe Blonde clone, imperial nut brown ale

Dr_Beersgood_Quaffenstein

Recipes 

I tend to use a combination of 60L and 120L as well, but I am still fooling with my percentages in the recipe i've been playing with for a while. What does the special roast bring to the party?