I also didn't like brown malt at all. But After half a year of aging the beer was really good... I used ten percent in that one, it was an experimental brew to get to know the malt.
Makes sense, my test beer was brewed with Notty and "acrid" probably matches the first 3 month's taste the best.In my experience, yeast choice and water chemistry makes a big difference in brown malt character. Highly attenuative and dry/tart yeasts like Notty and S-04 tend to emphasize the the acrid-tannic character of brown malts, as does high sulfate and soft water, whereas fruiter and rounder yeasts give a much more mellow/pleasant character. Moreover, historical type recipes that follow the "Brown, Amber, Black" format tend to take much longer to come around than a similar recipe with a good portion of crystal malt or high residual sweetness.
I recently brewed a double batch of Fullers Porter and with 10% TF brown malt, the beer is ridiculously smooth, chocolaty and rich tasting even at 2 weeks in the keg.
The 2008 BJCP guidelines has 8c ESB, but at least noted that it referred to a specific beer in the UK, the 2015 version has 11c Strong Bitter but the damage has been done.
The 2015 guidelines are a big improvement on the 2008 version but still for instance only think that mild can be dark and under 3.8% although they do mention some of the diversity in passing.
Appreciate the feedback. Not sure I'm willing to wait 6 months for the brown ale to turn around. Oddly enough, I'm perfectly fine with black maltYou could try some/more amber malts then, they can also have a bit of variation.Won't be similar but will a fair amount of flavour
crisp - quite light and biscuity
fawcetts - much more strongly flavoured, with coffee notes
simpsons - in the middle
I think most people who like beers with brown malts like them better after they have aged at least 6 weeks or so. But if you didn't like it in the taddy porter then it might well not be for you! Fullers London Porter is another with brown malt, Simpsons I think, it could be another to try to confirm.
Decided I don't like the taste/character of brown malt. I've made 3-4 test batches and brown malt from 2 different sources. Confirmed it with a bottle of Samuel Smith Taddy Porter. It's just not for me. Guess I'll have to use Invert 3 or 4 and chocolate to do something similar. Any other suggestions for subbing out the brown malt are welcome.
In my experience, yeast choice and water chemistry makes a big difference in brown malt character. Highly attenuative and dry/tart yeasts like Notty and S-04 tend to emphasize the the acrid-tannic character of brown malts, as does high sulfate and soft water, whereas fruiter and rounder yeasts give a much more mellow/pleasant character. Moreover, historical type recipes that follow the "Brown, Amber, Black" format tend to take much longer to come around than a similar recipe with a good portion of crystal malt or high residual sweetness.
I recently brewed a double batch of Fullers Porter and with 10% TF brown malt, the beer is ridiculously smooth, chocolaty and rich tasting even at 2 weeks in the keg.
I'm not from the UK, but when I started to visit in the 80's I fell in love with Boddington's ... it was the first ale I had there Some years later, back home, I bought some cans and it wasn't the same thing...it wasn't bad, but not the same thing....
BTW, just curious what folks from over the pond think of the canned Boddington's pub ale with the widget? How representative is it of what you can get in pubs in the UK? Would it be a "best bitter" under the guidelines? (I think it's a really good beer. Have been drinking it since living in Hong Kong 20 years ago. Local supermarket has this and Guinness for ~USD2/can)
The acrid taste gets me. Did a 1940 Whitbread Porter with 14% brown malt and WLP017 Whitbread yeast. And a 1937 Courage Stout at 14% brown using a my house mix of ~12 English yeasts. (I shant be using that again as to muddled and the WLP026 is giving off POF flavors I don't like, but it was a fun experiment). Pretty sure I made another porter in there but can't find the notes.What is it that you don't like about brown malt, and how much did you use? I include about 10% in a porter and adds a subtle complexity, but nothing more.
And the yeast you used was . . . ?
The acrid taste gets me. Did a 1940 Whitbread Porter with 14% brown malt and WLP017 Whitbread yeast. And a 1937 Courage Stout at 14% brown using a my house mix of ~12 English yeasts. (I shant be using that again as to muddled and the WLP026 is giving off POF flavors I don't like, but it was a fun experiment). Pretty sure I made another porter in there but can't find the notes.
Okay, so I still have a bit unused brown malt. Therefore, I should give it a try and use 10% or less to see if that adds complexity without being over bearing. At the same time, should brew with a less attenuative yeast like a Fullers or Whitbread. And I should also try the Fullers London Porter. And if it still tastes like ass, I can say I tried and it's not for my palate.
Don't know, with such a dark grain bill it is not so likely, although cannot be ruled out completely.I've never experienced an acrid taste, maybe very slightly drying, but smooth and easy to drink. Have you ruled out other potential factors such as mash pH? Before I managed mash chemistry, I used to get acrid flavors occasionally from too-high pH.
Don't know, with such a dark grain bill it is not so likely, although cannot be ruled out completely.
My personal idea is, that brown malt maybe differs heavily from maltster to maltster? Mine was also horribly acrid, although I did not pay attention to pH at that point. And mine was lighter in colour, just pale malt and ten percent brown, but the water was low alkalinity as far as I remember.
Could well be the case. I'm using a UK variety, but I can't recall which maltster from memory. I've heard similar tales with black malt. UK Black Patent is one of my favorites, but I hear that some of that domestic varieties can be a bit harsh and one dimensional.Don't know, with such a dark grain bill it is not so likely, although cannot be ruled out completely.
My personal idea is, that brown malt maybe differs heavily from maltster to maltster? Mine was also horribly acrid, although I did not pay attention to pH at that point. And mine was lighter in colour, just pale malt and ten percent brown, but the water was low alkalinity as far as I remember.
I really like black malt, mine is totally smooth. I even use it as a caffeine free coffee substitute sometimes! It's naturally a bit sweet when steeped.Could well be the case. I'm using a UK variety, but I can't recall which maltster from memory. I've heard similar tales with black malt. UK Black Patent is one of my favorites, but I hear that some of that domestic varieties can be a bit harsh and one dimensional.
Interesting read, thanks!This blog post about Boddingtons is well worth a read if you haven't allready read it, including the comments under the post.
https://boakandbailey.com/2014/05/boddies-buried/
But looking good - all you need now is a beer-stained carpet, a half-cut pensioner in the corner with his dog, and a slight whiff from antique toilets for the full pub experience!
The Ushers brewery is now in North Korea of all places
Nottingham is a beast, works well with stouts, and flocculates out like nobodies business. Notty and WLP085 are leading candidates for my "if you could only have one yeast on a desert island" choice.
West Yorkshire WY1469 (NOT to be confused with the Yorkshire Square version) has produced good results in my porters.
@lowtones84 Are you in the Seattle area? Machine House Brewing does English ales and they are mighty tasty. I LOVE their version of the Dark Mild. I was there yesterday for a quick pint and chatted with the brewer/owner. Anyhoo, Ron Pattinson is planning a trip in the May timeframe, and will likely do one of his things at Machine House.
WLP028 Edinburgh is always a safe bet, I know several people who use it as a house yeast.
If you're planning to get a bit silly on the ABV front then WLP540 Abbey IV is a useful one - despite the name it's a British yeast that's adapted to higher ABVs, allegedly at Rochefort.
WLP041 is just a nice alround strain, again a British yeast that's gone overseas.
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