Author Topic: specialty malts for brown ale  (Read 2024 times)

Online dannyjed

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Re: specialty malts for brown ale
« Reply #15 on: October 26, 2015, 11:58:50 PM »
What's your base malt? You could get some flavor from that by using some Vienna or Munich as some of your grist. Victory is probably a nice choice for a small speciality malt addition, too.
Agreed. I like some Victory in my Brown Ale.
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Offline neddles

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Re: specialty malts for brown ale
« Reply #16 on: October 27, 2015, 12:34:08 AM »
Anyone try Carabrown in a brown ale? Descriptions sound interesting but maybe loaded by the maltster. Sounds like it's a little different that British brown malt.

Offline Iliff Ave Brewhouse

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Re: specialty malts for brown ale
« Reply #17 on: October 27, 2015, 02:44:49 AM »
Special Roast seems like a Special B type malt.


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My impression is that special roast is more biscuity and slightly roasty. Special b in my experience is dried dark fruits, raisin, and dark caramel. I don't imagine they are that similar especially since one is a crystal malt. I could be wrong...
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RPIScotty

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Re: specialty malts for brown ale
« Reply #18 on: October 27, 2015, 10:29:17 AM »
Special Roast seems like a Special B type malt.

My impression is that special roast is more biscuity and slightly roasty. Special b in my experience is dried dark fruits, raisin, and dark caramel. I don't imagine they are that similar especially since one is a crystal malt. I could be wrong...

I was corrected earlier in the post. I had Special Roast and Extra Special Roast confused.

Offline Iliff Ave Brewhouse

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Re: specialty malts for brown ale
« Reply #19 on: October 27, 2015, 01:17:19 PM »
What's your base malt? You could get some flavor from that by using some Vienna or Munich as some of your grist. Victory is probably a nice choice for a small speciality malt addition, too.

I am not doing a traditional brown. It will have a munich base so it will be plenty malty. I am just investigating one more specialty malt to throw in the mix but don't want to overdo it.
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Offline Iliff Ave Brewhouse

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Re: specialty malts for brown ale
« Reply #20 on: October 27, 2015, 01:29:04 PM »
Any feedback on specialty malts for a brown ale? I am thinking about adding up to 5% of something but don't really know what route to go. Maybe something like special roast, biscuit, amber malt? I am looking for something that is not crystal or dark roasted malt.

What are you trying to accomplish?  I really suggest you have a goal in mind.

I am just looking for suggestions based on others experience for a specialty malt that might complement a malty munich character. I don't use a lot of specialty malts at all so I don't know what a lot of them bring to the table. I suppose I should have identified it as a malty non-traditional brown ale.
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Offline erockrph

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Re: specialty malts for brown ale
« Reply #21 on: October 27, 2015, 04:10:59 PM »
What's your base malt? You could get some flavor from that by using some Vienna or Munich as some of your grist. Victory is probably a nice choice for a small speciality malt addition, too.

I am not doing a traditional brown. It will have a munich base so it will be plenty malty. I am just investigating one more specialty malt to throw in the mix but don't want to overdo it.
If you're not using roasted malts, then what's going to make it brown? A 100% Munich beer is going to be light amber in color at best.
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Offline Iliff Ave Brewhouse

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Re: specialty malts for brown ale
« Reply #22 on: October 27, 2015, 04:33:52 PM »
What's your base malt? You could get some flavor from that by using some Vienna or Munich as some of your grist. Victory is probably a nice choice for a small speciality malt addition, too.

I am not doing a traditional brown. It will have a munich base so it will be plenty malty. I am just investigating one more specialty malt to throw in the mix but don't want to overdo it.
If you're not using roasted malts, then what's going to make it brown? A 100% Munich beer is going to be light amber in color at best.

I am using 8 oz of carafa I
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Offline chumley

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Re: specialty malts for brown ale
« Reply #23 on: October 27, 2015, 07:29:24 PM »
I would say, screw the extra specialty malts, and add some sort of dark sugar.

Offline Iliff Ave Brewhouse

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Re: specialty malts for brown ale
« Reply #24 on: October 27, 2015, 07:39:58 PM »
I would say, screw the extra specialty malts, and add some sort of dark sugar.

like molasses or something?
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Offline chumley

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Re: specialty malts for brown ale
« Reply #25 on: October 28, 2015, 03:43:44 AM »
I would say, screw the extra specialty malts, and add some sort of dark sugar.

like molasses or something?
I was thinking more like Invert 3, D45 or D90, muscavado, or  a couple of ounces of Lyles treacle.  Even a half pound of dark brown sugar.  But molasses is a bit too much for a brown.  But mighty good in a big porter or stout.


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Offline ajk

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Re: specialty malts for brown ale
« Reply #26 on: October 28, 2015, 09:59:56 AM »
I agree molasses should be used only with a light touch if at all. I've tasted many brown ales I didn't want to finish because of the molasses. I'm a fan of Lyle's Black Treacle and brown malt.

Offline homoeccentricus

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Re: specialty malts for brown ale
« Reply #27 on: October 28, 2015, 10:31:59 AM »
I agree molasses should be used only with a light touch if at all. I've tasted many brown ales I didn't want to finish because of the molasses. I'm a fan of Lyle's Black Treacle and brown malt.

The sweet spot of molasses is 0%.
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Offline Iliff Ave Brewhouse

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Re: specialty malts for brown ale
« Reply #28 on: October 28, 2015, 01:50:04 PM »
Thanks all. I don't have any experience using dark sugars other than dark brown sugar which I use mainly to increase the fermentability of an imperial black ale.
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Offline Iliff Ave Brewhouse

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Re: specialty malts for brown ale
« Reply #29 on: October 28, 2015, 01:51:13 PM »
Special Roast seems like a Special B type malt.


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Tastes much different to me...much drier, not as sweet


+1.  It really is a darker, stronger biscuit malt to me.

Yep, and I definitely get that sourdough tang from it.  I like it, but I keep forgetting about it.

RPI, maybe you're thinking of Extra Special Roast?

Ah the tanginess...now I remember that I have used Special Roast and then stopped using it for that reason.
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