I want to brew a nut brown that's nice and smooth. A couple of weeks ago I home toasted some Marris Otter at 350 degrees for 30 minutes to emulate british brown malt and am using that in this recipe. Let me know what you think:
Partial Mash
5lbs Light LME
.25 lbs Chocolate
1lb Toasted Marris Otter
1lb Crystal 40
.5lbs Victory
1lb Buckwheat Honey (a dark honey with a wheaty flavor)
1oz East Kent Goldings at 60
.5 EKG @ 15
.3 @ 5
wyeast London Ale
Partial Mash
5lbs Light LME
.25 lbs Chocolate
1lb Toasted Marris Otter
1lb Crystal 40
.5lbs Victory
1lb Buckwheat Honey (a dark honey with a wheaty flavor)
1oz East Kent Goldings at 60
.5 EKG @ 15
.3 @ 5
wyeast London Ale