jfrank85
Well-Known Member
In the November issue of Brew your own, Terry Foster details how you can make your own amber or brown malts at home. My question is does anyone know the srm on these? Perhaps a round about figure.
Brown malt technique, SRM?
- Thread starter jfrank85
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I buy the Thomas Fawcett and Sons Abmer and Brown malts. Same price as any other specialty grain. I think the amber is ~25 and Brown is ~65.
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jfrank85
Well-Known Member
Awesome! Thanks everyone!
timmb76
Member
Just checked Beer Smith and it says Amber 22 srm, and Brown 65. I made a batch based on the BYO article, and it came out great. I would definitely recommend giving home toasted malt a try.
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jfrank85
Well-Known Member
Got a english brown ale recipe that has home made crystal and brown malts. Quite excited about it.
I want to add some brown malt to a Pilsner based upcoming brew.
Can I roast pilsner using this same technique? Or should I just stick with 2-row?
My goal is to add color; I will be brewing a Altbier that it Pilsner and Munich based.
Both are very light in color and I don't have any speciality malts other than light crystal.
I can also roast the Munich?
Can I roast pilsner using this same technique? Or should I just stick with 2-row?
My goal is to add color; I will be brewing a Altbier that it Pilsner and Munich based.
Both are very light in color and I don't have any speciality malts other than light crystal.
I can also roast the Munich?
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jfrank85
Well-Known Member
The article i read said you can use any type you want.
