Bring on the malt!

[V-Fib]

So I've been home brewing for about a year and have primary made IPAs. Recently I was able to get my hands on the equipment needed to have multiple brews at once. With the birth of my son this year I brewed a brown ale to celebrate (recipe to follow). The maltiness was a good change so I'm asking for people to post their favorite malt foreword recipes.

The recipe I used for my brown ale I found here but I don't know remember who posted it. Just that it was a clone of a Minnasota brewery's brown ale.

5 gal recipe OG 1.062

8 lbs US Pale Malt
2 lbs Aromatic Malt
12 oz Special B Malt
12 oz Crystal 60L
12 oz Flaked Oats
4 oz Chocolate malt

0.5 oz Willamette @ 60 min
0.5 oz Columbus @ 60 min
2.5 os Willamette at flame out

Mashed at 154 degrees

1L Wyeast American Ale yeast starter

 

[BarrelAgedForrest]

Here's a clone of Xocoveza that one of the guys is working on. I have yet to brew it. My last big malt forward brew was a woot Stout clone. 5 gallon batch

8 lb Maris Otter
5 lb Rahr 2 row
1 lb Crystal 70/80*
1 lb Black Patent
8 oz Pale Chocolate
8 oz Flaked Oats
8 oz Cara foam or Cara-Pils
6 oz Coffee Malt

Lactose - 12oz boil 20 minutes
Nestle Cocoa Powder - 8 oz boil 20 minutes*

Challenger - 2 oz 60 minutes
EKG - 1 oz 2 minutes

Mash @ 149 to 150 90 minutes

WLP002 / Starter

Secondary
10 g ground Ceylon Cinnamon
2-3 Vanilla beans
1 to 2 oz coffee bean tincture
70 gram Pasilla Pepper tincture

 

[tri_clamp_ninja]

Here's a clone of Xocoveza that one of the guys is working on. I have yet to brew it. My last big malt forward brew was a woot Stout clone. 5 gallon batch

8 lb Maris Otter
5 lb Rahr 2 row
1 lb Crystal 70/80*
1 lb Black Patent
8 oz Pale Chocolate
8 oz Flaked Oats
8 oz Cara foam or Cara-Pils
6 oz Coffee Malt

Lactose - 12oz boil 20 minutes
Nestle Cocoa Powder - 8 oz boil 20 minutes*

Challenger - 2 oz 60 minutes
EKG - 1 oz 2 minutes

Mash @ 149 to 150 90 minutes

WLP002 / Starter

Secondary
10 g ground Ceylon Cinnamon
2-3 Vanilla beans
1 to 2 oz coffee bean tincture
70 gram Pasilla Pepper tincture

Ok, few things here. Cocoa powder destroys head retention as will the vanilla beans. If you are already making a tincture for the coffee and peppers then do the same with the vanilla beans and also for cocoa nibs to use in place of the powder. Carafoam and carapils are actually not directly replaceable but that is a common thought. Briess only suggests carapils be used around 1-2% whereas weyermann suggests use of carafoam up to 8-10%. You also could shave 30 mins off your brew day and still have a similar final mash/malt profile by upping that temp to 155 +/- and cutting your initial rest to 50 mins with a slight temp increase up to 162 for the last 10 mins