I am planning to make a northern English brown ale soon. I have about 5 pounds of Crisp brown malt that I got for free. I'd like to use some of this brown malt in my brown ale. Does anyone have an idea what proportion of brown malt can be used in a recipe, and what flavors it might contribute to the beer?
College Creek Brewing Company, est. 2008
Primary: Belma/Cascade Pale Ale, Cranberry Melomel
Bottled: Imperial Pumpkin Ale, Founder's Breakfast Stout Clone
Keg 1: Belgian Table Beer
Keg 2: Belgian Tripel