Moonshae
Well-Known Member
After reading the article about brown malt in BYO or Zymurgy (can't remember which), I've been thinking about trying a brew that uses it. The article suggested at at one time, brown malt was used as 100% of the grain in some recipes, but any recipes I see have relatively little, 5%-20% of the grain bill. Is there some reason why it isn't used for 50%+ in any recipes?
The only thing I can imagine is that it has a bold flavor, of which a little goes a long way, and too much would be overpowering. Against that, though, I weigh the fact that it was previously used sometimes in these high percentages.
The only thing I can imagine is that it has a bold flavor, of which a little goes a long way, and too much would be overpowering. Against that, though, I weigh the fact that it was previously used sometimes in these high percentages.