Brown malt as a base grain?

[SkiSoloII]

As I understand it, Brown malt was historically the basis of most porters. I know the grains are malted better now, but is there a reason I shouldn't use it as a base grain in a recipe? Beersmith recommends a max of 10% in their charts.

Thanks,

Dave

 

[Native302]

Subscribed - I have 25lbs of brown malt that I've been wanting to do something with.

 

[patto1ro]

As I understand it, Brown malt was historically the basis of most porters. I know the grains are malted better now, but is there a reason I shouldn't use it as a base grain in a recipe? Beersmith recommends a max of 10% in their charts.

Brown malt used to be made in a different way. Modern brown malt has no diastatic power and can't be used as a base malt.

If you want to use brown malt as a base you'd have to make your own. It is possible, if you don't mind a bit of a fire risk.

 

[SkiSoloII]

Brown malt used to be made in a different way. Modern brown malt has no diastatic power and can't be used as a base malt.

If you want to use brown malt as a base you'd have to make your own. It is possible, if you don't mind a bit of a fire risk.

Can you elaborate? How was it made differently? I know diastatic power is lessended, but is it absent?

Dave

 

[hamiltont]

This is a good chart for current & future reference. Matl Chart

If you click on Brown Malt you'll see it has 0.0% Diastatic Power whereas 2-row has 140%. Here is a link about Diastatic Power

 

[patto1ro]

Can you elaborate? How was it made differently? I know diastatic power is lessended, but is it absent?

The way modern brown malt is roasted kills all the enzymes. The older method involves kilning the malt at a very high temperature for a very brief time. That colours the malt without destroying the enzymes.

 

[SkiSoloII]

hamiltont/ patto1ro. Thank you very much. I have now learned something today that I did not know. The day is a success. :rockin::fro:

Dave

 

[JPFuller]

A very timely thread for me as I tapped an NBA this evening that I brewed using 15% Brown malt. At 15%, in my brew, it leant a definate bitterness, which was not paticularly astringent but was very detectable. I also taste coffee which tasted almost like 'coffee liquour' not really appropriate to the style. FWIW I would suggest keeping the percentage under 10% if you have not used it before.