Brown Malt

[mschoeffler]

I am going to revisit Denny’s BVIP recipe that was fantastic years ago. I have since migrated to cold steeping roasted malts, but I seem to recall that Brown Malt needs to be mashed. I’m aging this around 6 months, so any astringency will likely age out. What’s the best way to use Brown Malt?

 

[VikeMan]

As you surmised, it should be mashed along with a diastatic base malt.

 

[Bramling Cross]

I'm a heavy user of brown malt and I can't imagine steeping it. While there aren't many enzymes in there, there sure is a lot of starch. It absolutely needs to be mashed.

You can get away with steeping roasted or crystal malts because their starches have been processed. Not so, with brown malt.

 

[Steveruch]

Extract with specialty grains? How much brown malt will you be using?