Wondering if anyone has ever used a little Brown Malt (60L) in an APA. I am thinking something like under 5% just to add a little bit of a nutty flavor. Something like this Experimental batch 3 Gal.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Kinky Boots Pale Ale
Brewer: Quattlebaum
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 4.18 gal
Post Boil Volume: 3.18 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 3.00 gal
Estimated OG: 1.049 SG
Estimated Color: 7.1 SRM
Estimated IBU: 38.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.6 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
2 lbs 10.3 oz Pale (2-Row) (3.0 SRM) Grain 1 47.5 %
2 lbs 10.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 47.5 %
4.5 oz Brown Malt (60.0 SRM) Grain 3 5.0 %
0.23 oz Chinook [11.90 %] - First Wort 60.0 min Hop 4 21.1 IBUs
0.50 oz Zythos [10.90 %] - Boil 10.0 min Hop 5 13.9 IBUs
0.50 oz Zythos [10.90 %] - Boil 2.0 min Hop 6 3.2 IBUs
0.25 oz Zythos [10.90 %] - Aroma Steep 0.0 min Hop 7 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 8 -
Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 5 lbs 9.1 oz
Name Description Step Temperat Step Time
Mash In Add 2.44 gal of water at 166.9 F 152.0 F 60 min
Sparge: Fly sparge with 2.42 gal water at 168.0 F
Notes:
I get more roasty than nutty from brown malt. For nutty I’d go with Victory or a portion of Maris Otter. But its your beer and I find relatively few uses for brown malt, in fact my last pound has been sitting for quite some time. I have no problem doing variations on a style I like just for the sake of variety and experimentation.
I used my brown malt for a brown porter I made this last winter that turned out really great but I don’t know if I’d do it in an APA. That said, there’s only one way to figure out if it’s good…
When i’m in the mood for bread nut biscuity ales. I like to use a touch of brown malt along with some victory in my malt driven pales to amber. It may seem redundant to combine brown and victory flavor wise . But it ads color without the Carmel sweetness of crystal or the higher roasty taste of chocolates or blacks. I mostly like the flavor it makes for what I think is a unique beer, one of my more favorite recipes. I call it Biscuit Ale.
I’ve tried it and it works great.
Absolutely no reason to not give it a try for yourself…I’m betting that you may well like the result.
A good rule of thumb: never let the forum talk you out of an experiment. If you do, you may never experience what could be an “aha!” moment with regard to your brew.
I appreciate the feedback. I think i will do 2.5% victory and 2.5% Brown malt. Just not sure if that little of an amount will be noticed in this delightful beverage:) Thanks again. I will post results.
I made a Scottish 60 last fall with 4oz brown malt, 2 oz chocolate malt, and a pound of crystal split 12 oz baird’s crastan and 4oz 120L crystal that had a nice nutty flavor. It actually was quite similar to Rogue’s hazelnut brown ( http://www.ratebeer.com/beer/rogue-hazelnut-brown-nectar/585/
. they use hazelnut extract, but I got a very similar flavor without the extract. my base malt was 3lbs maris otter and 2lbs golden promise.
Very good point, and I didn’t really mean to imply that (although it does seem to happen frequently around the forums, and so is still a good rule of thumb that bears repeating)
The real point of my comment was (to parphrase a very wise man):
“…you’ll never know for sure until you check it out…”
:cheers:
