I was thinking about making a Northern English Brown using Carabrown for the bulk of the caramel and nutty/toasty flavor and Extra Special Malt from Briess for some toffee and more complex notes but I'm not sure how much to put in to the recipe.
I was thinking between .5#(6.6%) and .75#(10%) of Carabrown and .3#(4%) of Extra Special Malt. The recipe is already going to have some Victory, 80L, and Chocolate from a can of Briess Porter Extract so I didn't want to go to overboard but I was going to cut that with 3.3lbs of Light Extract as well.
So something like:
3.3lbs Light Extract
3.3lbs Briess Porter Extract
8oz Briess CaraBrown
4.8oz Briess Extra Special Malt
2oz Pale Chocolate
Anyone have any experience using Briess CaraBrown and/or Briess Extra Special Malt and the types of flavors/aromas they give at different concentrations?
Thanks so much for any info you can give.
I was thinking between .5#(6.6%) and .75#(10%) of Carabrown and .3#(4%) of Extra Special Malt. The recipe is already going to have some Victory, 80L, and Chocolate from a can of Briess Porter Extract so I didn't want to go to overboard but I was going to cut that with 3.3lbs of Light Extract as well.
So something like:
3.3lbs Light Extract
3.3lbs Briess Porter Extract
8oz Briess CaraBrown
4.8oz Briess Extra Special Malt
2oz Pale Chocolate
Anyone have any experience using Briess CaraBrown and/or Briess Extra Special Malt and the types of flavors/aromas they give at different concentrations?
Thanks so much for any info you can give.
