Is brown malt the same thing as English brown malt?
Maybe. There’s a lot of confusion about brown malt. It can be anywhere from 35-70 L depending on who makes it. For the Rogue recipe, go for the 70.
For the recipe I posted, I used English Brown Malt.
I get my grains locally, and their site has been down due to updating, but this is what Morebeer shows for their English brown malt:
“60-70L Crisp - Use in darker beers such as porters, stouts, and some old style English ales. This grain will impart a roasted, nutty, slightly bitter taste.”
I can see the nutty possibly being quite good, though I’m not sure about the roasted or bitter. With as much brown malt as you guys are putting in your recipe it isn’t giving it a roasty (porter/stout) taste?
