Hoppy Brown Ale

Trying to come up with my own recipe for a hoppy, caramel/toffee sweet brown ale. Wondering what these base grains impart to the flavor?

12# 2-row ( I know about this one)
1.25# carapils dextrin malt (see this used in a ton of recipes, why?)
1.25# crystal 40 (caramel/toffee too?
1# wheat malt
8oz chocolate malt

Okay, first things first: What brew length? I presume ten US gallons from the amounts.

Second, Cara-Pils is used in many extract batches to promote body and foam. You don't need it in an all-grain recipe; you know how to mash, so you can tweak the mash procedure to give you what Cara-Pils provides. Extract brewers can't do that, so Cara-Pils comes in handy for them.

Third, 40L Crystal will probably not give you all the caramel/toffee notes you want. I advise a spectrum of Crystal malts, in respectively lesser doses: 40L, 60L, 90L.

Cheers,

Bob

See my similar thread here. https://www.homebrewtalk.com/f12/brown-ale-fall-winter-196081/

I'd recommend some biscuit/victory malt

You could also google "flat ass tired" on that other beer forum...

nice