I found a recipe for a Maple Pancake Brown Ale on Hopville that I have altered a little bit. I'm looking for maple and biscuity, bready flavors. Any advice, alterations or suggestions for the recipe below?
5 gallon recipe
5 lbs Maris Otter
1.5 lbs Breiss Special Roast (original recipe called for Biscuit Malt, but I think Special Roast may work even better)
10 oz. CaraPils Dextrine
0.5 lbs Crisp Amber Malt
6 oz. Chocolate Malt
4 oz. Victory Malt
12 oz Molasses
8 oz Brown Sugar
0.5 oz Nugget Hops (60 min)
1 oz Northern Brewer (35 min)
Debating between White Labs British Ale (WL005) and London Ale (WL013) yeasts.
16 oz Maple Syrup (boiled first. Racked in primary)
2/3 cup Maple Sugar (bottle priming)
Do you think that the Special Roast (or Biscuit Malt), Crisp Amber, and Victory will give enough of a biscuit, pancake taste? Is anything unnecessary? Worst case, I can always add capella flavor drops at bottling. Was looking to do it "au naturale" though. Thanks!