treehouse
Well-Known Member
I'm trying to improve a nut brown ale kit that I have used and gotten good results with in the past. A pretty straight forward recipe for a medium lower gravity beer that goes down smoooooth and easy. However I'm looking for those subtle nutty/toasty notes on the finish which this recipe lacks I think. I don't want to overpower the beer or turn it into something it is not though. Here is the basic recipe:
5lb amber DME
12oz light crystal malt (caramel 20%)
1oz chocolate malt
2oz malt-dextrin powder
combination salts
hops (wilamette and kent golding)
yeast: Wyest 1098
SG usually turns out about 1.048
I'm thinking of adding 6 onces of English brown malt (why 6 onces? I dunno. why English brown malt? I dunno.) and 1oz of black patent. Is the 1 oz of black patent enough to get that toasty taste or should I add more? I want subtle and don't want to turn this thing into a stout taste. Should I kick up the gravity? Any suggestions?
5lb amber DME
12oz light crystal malt (caramel 20%)
1oz chocolate malt
2oz malt-dextrin powder
combination salts
hops (wilamette and kent golding)
yeast: Wyest 1098
SG usually turns out about 1.048
I'm thinking of adding 6 onces of English brown malt (why 6 onces? I dunno. why English brown malt? I dunno.) and 1oz of black patent. Is the 1 oz of black patent enough to get that toasty taste or should I add more? I want subtle and don't want to turn this thing into a stout taste. Should I kick up the gravity? Any suggestions?