Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > What Caramel Malts Do You Use In Your Favorite Brown Ale Recipes?
Reply
 
Thread Tools
Old 01-15-2013, 03:21 PM   #1
Dr_Beersgood_Quaffenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Rochester, New York
Posts: 23
Liked 1 Times on 1 Posts

Default What Caramel Malts Do You Use In Your Favorite Brown Ale Recipes?

I've made a handful of brown ales over the last few years and I am curious about what caramel malt or malts you fellow brewers are using in your brown ale recipes. Do you use just one caramel malt or layer multiple caramel malts for complexity? What are the percentages of caramel malts in your brown ale recipes?


Dr_Beersgood_Quaffenstein is offline
 
Reply With Quote
Old 01-16-2013, 03:56 PM   #2
Dr_Beersgood_Quaffenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Rochester, New York
Posts: 23
Liked 1 Times on 1 Posts

Default

Where are all the brown ale fans?


Dr_Beersgood_Quaffenstein is offline
 
Reply With Quote
Old 01-16-2013, 05:07 PM   #3
Rake_Rocko
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Wilmington, Illinois
Posts: 87
Liked 9 Times on 8 Posts
Likes Given: 1

Default

I love brown ales! Last one I brewed was my favorite, and a family favorite. I used caramel 40L and 60L. I also sprinkled in some chocolate and munich as well. It was wonderful. I used Glacier hops in my brown, and man is that good! I think that the flavor Glacier brings to the table compliments the caramels soooo well!
Rake_Rocko is offline
 
Reply With Quote
Old 01-16-2013, 05:10 PM   #4
adam01
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Lucas, Tx
Posts: 404
Liked 8 Times on 7 Posts

Default

10% Caramel 60

Actually a British crystal that is sometimes specd as an EBC 150.

This is for Hobgoblin. See the clone recipe on this site. I think the hops are too much
in that recipe.
adam01 is offline
 
Reply With Quote
Old 01-16-2013, 05:22 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 66,037
Liked 6240 Times on 4446 Posts
Likes Given: 1686

Default

It depends on what kind of brown ale I'm making.

For a mild, I use a combination of 60L and 120L. For a Southern English brown, I'll use 60L or 80L plus the 120L, but in a larger quantity. For Northern English brown ("nut brown"), I"ll use 40L typically, but add some special roast and victory malt.

For my mild, it's usually 8% 60L, and 6% 120L or thereabouts. For the Southern, it's more like 12% 60L (or 80L) and then about 8% 120L. For the drier Northern, i use about 5% 40L.

Thinking about it now, I almost always use special roast in both my Southern and Northern English browns as well as the crystal.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 01-16-2013, 05:39 PM   #6
tennesseean_87
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
tennesseean_87's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Philly, PA
Posts: 1,242
Liked 98 Times on 70 Posts
Likes Given: 121

Default

I like British 85, but amber malt is bangin in a brown. Brown malt would probably be good, too!
__________________
#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Fermenting: Belgian Export Stout
On Deck: OFest? Hoppy Brown?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking
tennesseean_87 is offline
 
Reply With Quote
Old 01-16-2013, 07:31 PM   #7
MrOH
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Philadelphia, PA
Posts: 175
Liked 3 Times on 3 Posts
Likes Given: 11

Default

Of the two browns I've brewed (I'm not all that big of a fan of the style, these were brewed with the intention of being gifts), was 1.044OG.
Marris Otter 66%
Malted Oats 9%
Golden nated oats 9%
Amber Malt 5%
Crystal 60L 4%
Pale chocolate 2%
Chocolate 2%
CaraAroma 2%

Substantial mouthfeel, lots of rich toasty and caramel flavors. I might need to revisit this someday.
__________________
Peace and bacon grease
MrOH is offline
 
Reply With Quote
Old 01-18-2013, 06:55 PM   #8
berley31
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Canada
Posts: 121
Default

I brewed a Southern English Brown a while ago (drinking it now) that had 7% each of Crystal 40, 80, and 120 L. It was loosely based on Jamil's recipe, which I had brewed before, but with a bit more Crystal and extra Pale Chocolate.

Notes here: http://meekbrewingco.blogspot.ca/201...-brown-no.html
berley31 is offline
 
Reply With Quote
Old 01-18-2013, 07:00 PM   #9
homebrewdad
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
homebrewdad's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Birmingham, AL
Posts: 3,265
Liked 380 Times on 277 Posts
Likes Given: 251

Default

I personally love this recipe.

7.75 lbs pale ale malt
1.25 lbs crystal 60
1.24 lbs crystal 40
.25 lbs debittered black
.5 lbs rauch malt

1 ounce target hops @ 60 minutes

yeast - WLP037 Yorkshire Square Ale
__________________
Check out the priming sugar calculator, yeast starter calculator, and the beer calorie calculator.
homebrewdad is offline
 
Reply With Quote
Old 01-29-2013, 08:14 PM   #10
Dr_Beersgood_Quaffenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Rochester, New York
Posts: 23
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Yooper View Post
It depends on what kind of brown ale I'm making.

For a mild, I use a combination of 60L and 120L. For a Southern English brown, I'll use 60L or 80L plus the 120L, but in a larger quantity. For Northern English brown ("nut brown"), I"ll use 40L typically, but add some special roast and victory malt.

For my mild, it's usually 8% 60L, and 6% 120L or thereabouts. For the Southern, it's more like 12% 60L (or 80L) and then about 8% 120L. For the drier Northern, i use about 5% 40L.

Thinking about it now, I almost always use special roast in both my Southern and Northern English browns as well as the crystal.
I tend to use a combination of 60L and 120L as well, but I am still fooling with my percentages in the recipe i've been playing with for a while. What does the special roast bring to the party?


Dr_Beersgood_Quaffenstein is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Caramel/Crystal Wheat Malts and Dark Roasted Wheat Malts? letsbrew All Grain & Partial Mash Brewing 4 10-16-2012 12:52 AM
Caramel Malts question joyceman Beginners Beer Brewing Forum 4 08-09-2012 05:11 PM
Different crystal/caramel malts? mccann51 Recipes/Ingredients 7 02-05-2012 12:23 AM
Here goes: Using caramel/specialty malts for base malts? nigel31 Beginners Beer Brewing Forum 9 11-08-2010 02:16 PM
Recipes using Special B/caramel vienne/caramel munich? jwyse Recipes/Ingredients 3 07-07-2009 04:18 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS