Cider123
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- Oct 31, 2010
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I was at a local brewpub recently and had a great brown ale. The best feature was the hint of hazelnut flavor it had.
I have a friend who is a regular there and knows the brewer. He offered to ask the guy if he was willing to share anything on the recipe. The brewer said it was the brown malt that gave it that particular flavor and that is pretty hard to find in most brew stores. In fact, he was kind enough to offer me enough to make a 5 gallon batch.
In reviewing posts here, everything I've read says that the brown malt gives roasted flavors and not the nut flavor. Most people are saying it is the victory and biscuit malts that provide this flavor.
Can anyone offer any insight into this for me? Are all brown malts similar in what they provide? Thanks
I have a friend who is a regular there and knows the brewer. He offered to ask the guy if he was willing to share anything on the recipe. The brewer said it was the brown malt that gave it that particular flavor and that is pretty hard to find in most brew stores. In fact, he was kind enough to offer me enough to make a 5 gallon batch.
In reviewing posts here, everything I've read says that the brown malt gives roasted flavors and not the nut flavor. Most people are saying it is the victory and biscuit malts that provide this flavor.
Can anyone offer any insight into this for me? Are all brown malts similar in what they provide? Thanks