Homebrewers Association | AHA Forum
General Category => Beer Recipes => Topic started by: blatz on November 10, 2010, 01:58:35 pm
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Wanted to get some impressions/input on using brown malt in an Am Amber Ale.
I have a bunch and was looking to use some up, while also revisiting a style I haven't made much of lately.
Recipe's at home, but off the top of my head:
12 gal/1.056/35IBUs
18lbs Pale Malt
2lbs Caramunich II
1lbs Crystal 20
2lbs Munich I
2lbs Brown
Columbus for bittering
1.5 oz each of Simcoe/Amarillo at 20, 10 and Flameout.
WL051 Cali V
I'd like to get rich maltiness that finishes with the toasty, biscuit slightly drying notes of brown malt, but I don't want to end up with a beer that's a tweener between AAA and ABA.
Any thoughts out there, or shall I brew it to find out?
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Boy, Paul, I dunno...my first thought is that it's too much brown, but it's only a WAG. You may have to be the guinea pig on this one and let us know.
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That's an interesting grain bill. I like the looks of it but am slightly concerned about the amount of BM. Although, I don't want to sway your thinking based on a hunch. If you feel like it will work then go for it...after all, we are homebrewers and sometimes we have to go out on a limb to learn and maybe this is one that will turn out great. 8)
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I should clarify that it is briess carabrown that is reportedly on the lighter side of brown malt.
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Do it, Paul! I'm more than willing to possibly sacrifice your beer in the name of science! ;D
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brewing this recipe this weekend, starting to get cold feet on the carabrown - any last thoughts before brewday??
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What does the calculator (e.g., beersmith) say the SRM's will be if you use the full 2 lbs of CaraBrown along with the other grains?
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14.7 SRM
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Should be OK. Guidelines say 10-17. Go for it.
I'm in a similar situation with trying out a recipe to use up some crisp amber (5 lbs), crisp brown (1 lb) and crisp kiln coffee (1 lb).