First...I love a good traditional porter (think Taddy Porter).
Second...I could give a crap about style appropriate BJCMGLDJSMLMNOP guidelines as I make beer for me.
Now to the meat of my question: I have never seen or used Brown malt but using a few online guides I made what I believe to be a good facsimile (50 minutes at 400'ish). Since I have not used it before but my understanding is it gives a nutty/roasty/not coffee flavor that I want to emphasize, I want to know if this recipe makes sense:
10 Gallon batch:
9# Pale Malt
4# Mild Malt
4# Brown Malt
.5# C20
.5# American Chocaolate
Hops and yeast are up for grabs but probably an "appropriate" two stage Fuggles and/or Goldings and a dry British yeast.
So is 22% way over the top? I want to emphasize it but not make an undrinkable mess than I have to blend with something else later.
Second...I could give a crap about style appropriate BJCMGLDJSMLMNOP guidelines as I make beer for me.
Now to the meat of my question: I have never seen or used Brown malt but using a few online guides I made what I believe to be a good facsimile (50 minutes at 400'ish). Since I have not used it before but my understanding is it gives a nutty/roasty/not coffee flavor that I want to emphasize, I want to know if this recipe makes sense:
10 Gallon batch:
9# Pale Malt
4# Mild Malt
4# Brown Malt
.5# C20
.5# American Chocaolate
Hops and yeast are up for grabs but probably an "appropriate" two stage Fuggles and/or Goldings and a dry British yeast.
So is 22% way over the top? I want to emphasize it but not make an undrinkable mess than I have to blend with something else later.