I plan on brewing the original all grain recipe from the first page but my LHBS didn't have amber malt so they gave me brown malt as a sub. I've never used brown malt before, has anyone tried it in this recipe? I also can't decide if I want to use Wyeast Ringwood ale yeast or S-05. Suggestions?
Brown malt isn't a good sub, but in such a small amount you could try it and see. I'd rather use biscuit malt, victory malt, or even aromatic malt or Munich malt before brown malt. I'm not a ringwood ale yeast fan, as I get too much diacetyl from it, but I think it's actually the "correct" yeast to use!