Just wondering if anyone's using brown malt in pale ale recipes. If you are, how much are you using and does it require extended aging? I recall attempting a Sam Smith India Ale clone a couple years ago using oven-toasted 2 Row in place of brown, and it was a tad acrid.
I was thinking of doing something like this:
85% 2 Row (or MO)
6% Brown
5% Wheat
4% C40
I might go domestic 2 Row with C-hops or Maris with EKG. Thanks in advance for your input!
I was thinking of doing something like this:
85% 2 Row (or MO)
6% Brown
5% Wheat
4% C40
I might go domestic 2 Row with C-hops or Maris with EKG. Thanks in advance for your input!