Special Roast sub for a brown ale

[chickypad]

I was looking to brew Jamil's Northern English brown from BCS. I don't have any special roast and have never used it, from searching I understand it is Briess's version of a strong victory malt. That description sounds a bit like amber malt to me, I have both amber and brown malt on hand and was thinking maybe some combo of those? I'm a little hesitant to go too overboard with the amber given past experience, and I don't mind it being a little on the roasty side but don't want to go overboard with that either. There's also already some victory in the recipe (see the specialty part of the grainbill below). I'm a novice at this style and would appreciate some suggestions on possible adjustments.


Special roast 6.4 %
victory 4.3%
c-40 4.3%
Pale chocolate 2%

 

[Bryggeri]

Special roast adds a nutty flavor which is more unique than the Vienna which to me is more subtle, it also adds about 50l. You could pick up the Vienna, then adjust for color by tweaking the cara40 and or chocolate malt.

 

[chickypad]

I have plenty of Vienna. I don't think of that as nutty though. I just remembered I do have a half lb of golden naked oats, contemplating using those as well.

 

[Yooper]

I have plenty of Vienna. I don't think of that as nutty though. I just remembered I do have a half lb of golden naked oats, contemplating using those as well.

I don't think there is any decent sub for special roast- it has something that other malts don't have. Maybe Briess' description can help you decide if maybe you just want to up the victory malt a tad, or go with a little amber malt instead: Complex flavored Biscuit-style Malt.
Proprietary malting process intensifies toasty and biscuity flavors, develops noticeable bran flake notes and creates its distinguishing bold sourdough/tangy flavor.

 

[Steady-Hopper]

I suggest toasting some regular 2-row in your oven. Cook it at 350 for 30 mins (flip @15 mins). I've used some small portions of oven-toasted malt in my beers and they turned out pretty good. Admittedly, it's not Special Roast but it's still pretty good and a unique twist to your beer.

 

[JKaranka]

Amber is good but you might want 4% of it and up the c40 to 6% to keep it from becoming toasty.

 

[chickypad]

Thanks for the suggestions guys. I figured there wouldn't be a true sub. I decided to up the victory a bit and also throw in the naked golden oats, hoping that combo will still get me some toasty/nutty flavor. Now I'm having to endure the glares of my trusty brew dog - she smells the spent grain doggie treats baking and wants to know what the he** is taking so long!

 

[passedpawn]

I'd say go with the victory. I've used both a lot. In fact, I've got a brown ale just about ready for kegging that has a bunch of special roast in it.

 

[chickypad]

Hey guys just reporting back, this turned out great. I ended up going with 6.5% victory and the GNO made up 8%, at a sessionable 4.5% ABV. It has really nice toasty/nuttiness on the finish. I was going get some special roast to brew it again but the hubby likes it so much he won't let me change the recipe

Thanks again for the input.