crisp brown malt and special roast the same stuff? recipe help please

[PastorofMuppets]

First off this recipe is already crushed and ready to brew so if it sucks then im kinda already committed. I just want some feed back on the malt bill because i was unaware of the idea the brown malt and special roast are supposed to be similar.

4 lb pale 2 row
4 lb MO
1.5 lb crisp brown
1 lb dark crystal (simpsons)
1 lb special roast (briess)

.75 oz EKG 60 min at 7.1 aa
1 oz fuggles 4.5 30 min
.75 EKG 10 min 7.1aa

wyeast 1968 ESB


according to beersmith

1.052 at 70% (i am usually about 75%)

IBU 30.6
color 19.5 SRM
Est abv 5.0



I am trying to develop my house brown ale. I made a version recently which had far too much chocolate taste so I eliminated chocolate malt from my recipe. I read many awesome stories of the deliciousness of brown malt and wanted it to be prevalent in the brew. I am wanting a malty but balanced ale that can be my own kinda flavor. Not super nutty, more caramel in taste but not raisin as a strong note. Need thoughts. As I said this beer is up for brewing this weekend and i am open to thoughts of all varieties.

 

[Yooper]

Brown and special roast are not the same.

Brown malt is a great malt for making things like brown porters. It is roasty as well as toasty.

Special roast is more of a biscuit malt. It's dry and a bit sour-ish tasting.

A pound of it is a lot, in my opinion.

I use brown malt in my brown porter, in the amount of 8-10%.

They are similar, in that they have dry flavors, but special roast is tangy while the brown malt is more of a roasty/toasty flavor.

 

[PastorofMuppets]

so you think there is a chance my recipe will turn out good. I can adjust hops a bit if I need more balance

 

[Yooper]

so you think there is a chance my recipe will turn out good. I can adjust hops a bit if I need more balance

I'm not crazy about that much special roast, and with the brown malt it's more of a brown porter than a brown ale, but I think it will taste good in the end.

 

[stpug]

I agree that I think it will taste good in the end. I can't see enough darkness for my mind to gravitate to porter. Everything seems in order to create a well balanced english northern-style brown ale with a POM twist. I think that amount of brown malt will create a dryness on the tongue but supply the dark toasty/roasty character that missing from some chocolate. The special roast is the wildcard in my mind but it __should__ work in this particular beer. The pound of crystal might have the effect of balancing the drying-tart effect from the brown and special roast.

I would not hesitate to brew (or drink) this

 

[PastorofMuppets]

st pug thanks for your insightful comments.

I am really trying to learn how to think that way about my recipes. I am willing to make mistakes and drink them.
Yooper freaked me out telling me i was about to brew a totally different style.

What I read about special roast is its good for brown ales. I thought that brown malt was a no brainer for brown ale.

I am also learning that beersmith gets most things right but apparently not color. Brews always end up darker.

 

[inthesound]

Well, it depends what kind I brown. I'm currently working through a keg of brown I made with Maris otter, crystal 65, victory, special roast, midnight wheat, and special b and it is delicious. Dare I say amazing.

You see special roast and victory/biscuit malt in a lot of nut brown recipes due to their nutty/biscuity flavor. They add a certain amount of complexity to an otherwise straightforward style.

 

[Yooper]

st pug thanks for your insightful comments.

I am really trying to learn how to think that way about my recipes. I am willing to make mistakes and drink them.
Yooper freaked me out telling me i was about to brew a totally different style.

What I read about special roast is its good for brown ales. I thought that brown malt was a no brainer for brown ale.

I am also learning that beersmith gets most things right but apparently not color. Brews always end up darker.

Brown malt is THE definitive malt for brown porter. However, you have a fairly small quantity. The thing is Southern English browns ( the beer you describe) are not very roasty beers. They may have some chocolate/coffee notes, but not roasty like brown porter. Again, since you have a small amount, it may not be that roasty but that's the first thing I thought of.

 

[PastorofMuppets]

I am just going to keep tweaking. i really want to find that "for me" wow factor with a complexity, yet drinkability. Something that I want always on tap. It may take several batches for me to get there. Thanks for the comments. Thats what i need is insight into flavors.

 

[chickypad]

I am also learning that beersmith gets most things right but apparently not color. Brews always end up darker.

I haven't found this to be the case, at least not for all grain. Color estimates seem pretty on to me.

 

[PastorofMuppets]

so far this beer is coming along nicely.
Its been in primary for 4 days only and gravity reading today was 1.020 which is about 63% according to my calculations.
I am hoping for a bit more out of the yeast. I would be really happy with a 1.016 FG.

Any thoughts on when I should think about helping out the yeast. The 1968 yeast floccs like a demon and I need all the points I can from it. I think after another week ill add a degree to the temp and give the primary a swirl. Right now its at 65 degrees holding steady. Anyone think raising to 67ish and rousing the yeast will get me a couple points if I am still at 1.020 after 11 days primary?

 

[tennesseean_87]

Yooper, have you posted your Brown Porter recipe? I'm thinking of doing one and there aren't that many to compare.

 

[atk]

so far this beer is coming along nicely.
Its been in primary for 4 days only and gravity reading today was 1.020 which is about 63% according to my calculations.
I am hoping for a bit more out of the yeast. I would be really happy with a 1.016 FG.

Any thoughts on when I should think about helping out the yeast. The 1968 yeast floccs like a demon and I need all the points I can from it. I think after another week ill add a degree to the temp and give the primary a swirl. Right now its at 65 degrees holding steady. Anyone think raising to 67ish and rousing the yeast will get me a couple points if I am still at 1.020 after 11 days primary?

Have you tried a British 1 yeast for a brown? Your grain bill looks good.
And raising the fermentation a few degrees is also a good way to get a complete finish.

 

[Roundhouse]

My Brown Porter is 36% Brown malt. It is dry and biscuit like with a smooth roast. It isn't a dark beer. Many Brown ales are darker. Brown malt gives a flavor that just can't be matched any other way.