KyleWolf
Well-Known Member
Hey everyone,
I am piecing together a recipe for a large brown ale. However, I feel I am going to want a pretty nutty beer in order to find the bridge in flavors I am making with the bitter hops and the earthy/woody flavoring hops.
What Malts/grains would you consider best for extracting that "nutty" quality? (this is going to be an extract and "grain bag" recipe)
right now my recipe stands at
5lb dry dark malt extract
4lb dark liquid extract
8oz caramel/crystal 60
4oz chocolate malt (us)
4oz belgian black roast.
60 mins 1.0oz Willamette
30 mins 1.0oz Pride of Ringwood
20 mins 0.75oz Pacific Gem
10 mins 0.25 oz Super Alpha
I don't think the black roast at 4oz will be enough to part that real nutty quality I am looking for. Any other ingredients you all thing I could add to bring this up to snuff? Also, with the IBU of 34.2...do you think I need to boost the hops just a bit (maybe to around 40-42)
oh, btw, according to my calculator, this will end with
OG 1.079
FG 1.020
ABV 7.9%
IBU 34.2
I am piecing together a recipe for a large brown ale. However, I feel I am going to want a pretty nutty beer in order to find the bridge in flavors I am making with the bitter hops and the earthy/woody flavoring hops.
What Malts/grains would you consider best for extracting that "nutty" quality? (this is going to be an extract and "grain bag" recipe)
right now my recipe stands at
5lb dry dark malt extract
4lb dark liquid extract
8oz caramel/crystal 60
4oz chocolate malt (us)
4oz belgian black roast.
60 mins 1.0oz Willamette
30 mins 1.0oz Pride of Ringwood
20 mins 0.75oz Pacific Gem
10 mins 0.25 oz Super Alpha
I don't think the black roast at 4oz will be enough to part that real nutty quality I am looking for. Any other ingredients you all thing I could add to bring this up to snuff? Also, with the IBU of 34.2...do you think I need to boost the hops just a bit (maybe to around 40-42)
oh, btw, according to my calculator, this will end with
OG 1.079
FG 1.020
ABV 7.9%
IBU 34.2