I have a week old brown ale I'm fixing to move into the secondary. My roommate and co-brewer is a pretty big fan of hop flavor and would like to dry hop in the secondary. I, on the other hand, want to make sure this remains a fairly balanced brew and that the malt character is still the highlight. Any suggestions as far as dry hopping is concerned (what type, for how long, how much...) I was thinking about maybe using Golding, Hallertauer Tradition, and Lublin, but that's me just spit-balling. The recipe I used called for:
8.5 lbs. Mild Ale Malt, 65%
4.0 lbs. Biscuit Malt, 12%
.5 Brown Ale Malt %
.75 oz. Northern Brewer (7% AA) for 90 min
.5 oz. Northdown (6.5% AA) for 20 min.
Primary: Mint Chocolate Stout
Secondary: Nut Brown Ale