I've been working on a recipe to utilize 2lbs of home toasted grain i made from 2-row. Decided upon a brown ale for an enjoyable malty with a bit of roast sorta thang.
8lb 2-row
1lb Home Toasted I (350 degrees for 20min)
1lb Home Toasted II (350 degrees for 40min)
1lb Flaked Oats (Also going to toast)
0.5lb Pale Chocolate
(Mash higher 154/155 since there is not any crystal)
IBUs around 30
60- 11gr Columbus (12AA)
15- 0.5oz Fuggles, 0.5oz Cascade
5- 0.5oz Cascade, 0.5oz Fuggles
Yeast: S-05, or WLP 080 Cream Ale blend i've been messing around with.
The goal is to really get a good grasp on what the home toasted malts bring in terms of flavor, and how potent the malty flavors are. I had considered using some crystal malt, like c40, but am worried it would distract from the toasted flavors. With a higher mash and toasted oats the hope is that there is enough body and sweetness without using any crystal malt.
8lb 2-row
1lb Home Toasted I (350 degrees for 20min)
1lb Home Toasted II (350 degrees for 40min)
1lb Flaked Oats (Also going to toast)
0.5lb Pale Chocolate
(Mash higher 154/155 since there is not any crystal)
IBUs around 30
60- 11gr Columbus (12AA)
15- 0.5oz Fuggles, 0.5oz Cascade
5- 0.5oz Cascade, 0.5oz Fuggles
Yeast: S-05, or WLP 080 Cream Ale blend i've been messing around with.
The goal is to really get a good grasp on what the home toasted malts bring in terms of flavor, and how potent the malty flavors are. I had considered using some crystal malt, like c40, but am worried it would distract from the toasted flavors. With a higher mash and toasted oats the hope is that there is enough body and sweetness without using any crystal malt.
