I’m working on a brown ale with a very specific flavor profile in mind. I’m looking to be quite malty, toasty, and sweet but not cloying. My current recipe has a lot of unfermentables. Also, trying to keep as much of the fruit out as possible and find good balance without the roasty element.
Here is what I have so far:
8 lbs Marris Otter
1 lb Carabrown
1 lb Lactose
.5 lb Crystal 120
.5 lb Pale Chocolate
Mash at 152 for an hour, boil an hour.
Magnum hopped to 27 IBU
EKG shortly before flameout
US-04
I have on hand some aromatic, honey malt, and Munich I could possibly add. Thoughts?
Here is what I have so far:
8 lbs Marris Otter
1 lb Carabrown
1 lb Lactose
.5 lb Crystal 120
.5 lb Pale Chocolate
Mash at 152 for an hour, boil an hour.
Magnum hopped to 27 IBU
EKG shortly before flameout
US-04
I have on hand some aromatic, honey malt, and Munich I could possibly add. Thoughts?