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Old 09-17-2010, 11:10 PM   #1
Aug 2009
Posts: 85

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

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Old 09-18-2010, 01:45 PM   #2
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 142 Times on 105 Posts

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.


Fort Christian Brewpub
St Croix, US Virgin Islands

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Old 09-18-2010, 02:37 PM   #3
May 2009
Posts: 95
Liked 1 Times on 1 Posts

See my similar thread here. http://www.homebrewtalk.com/f12/brow...winter-196081/

I'd recommend some biscuit/victory malt

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

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Old 09-26-2010, 08:01 PM   #4
Sep 2008
SanAntonio, TX
Posts: 38

Time for a 2 below clone...

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