Trencher
Well-Known Member
I'm looking to brew a brown ale this weekend, something full-bodied and toasty with hints of nuttiness and chocolate flavors but without noticeable caramel. My target is Avery Ellie's Brown Ale but I haven't found a clone after several days of searching. So I just made something up with no idea how it will come out - I'm sure someone here has some suggestions.
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 53.85 %
3.00 lb Brown Malt (Crisp) (65.0 SRM) Grain 23.08 %
2.00 lb Munich Malt 10L (10.0 SRM) Grain 15.38 %
1.00 lb Wheat Malt Ger (2.0 SRM) Grain 7.69 %
42.00 gm Cascade [5.50 %] (60 min) Hops 26.2 IBU
Mash at 156ish for 60 minutes, boil for 60 minutes, ferment with Wyeast British Cask Ale (#1026).
I've considered swapping the Wheat Malt for toasted Rolled Oats, or possibly using some Chocolate Wheat Malt. After a little reading it seems that this amount of Brown Malt might create some harsh flavors, but I don't have any experience with it. I've also read about using Amber Malt but can't find any other names that it might be marketed under or the usage recommendations. So, can someone help?
Thanks!
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 53.85 %
3.00 lb Brown Malt (Crisp) (65.0 SRM) Grain 23.08 %
2.00 lb Munich Malt 10L (10.0 SRM) Grain 15.38 %
1.00 lb Wheat Malt Ger (2.0 SRM) Grain 7.69 %
42.00 gm Cascade [5.50 %] (60 min) Hops 26.2 IBU
Mash at 156ish for 60 minutes, boil for 60 minutes, ferment with Wyeast British Cask Ale (#1026).
I've considered swapping the Wheat Malt for toasted Rolled Oats, or possibly using some Chocolate Wheat Malt. After a little reading it seems that this amount of Brown Malt might create some harsh flavors, but I don't have any experience with it. I've also read about using Amber Malt but can't find any other names that it might be marketed under or the usage recommendations. So, can someone help?
Thanks!