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Author Topic: CaraBrown  (Read 1532 times)

Offline JJeffers09

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CaraBrown
« on: February 11, 2016, 06:45:13 am »
Briess Carabrown? Anyone used it? I see the nb.com says it is heavy toasted malt, but very smooth.  Which sounds good in an American stout, since it has its sweetness, but finishing dry.  I thought about using around 6% in an American Stout.  But has anyone had anything to add with this malt? the good the bad the ugly?
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Offline beersk

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Re: CaraBrown
« Reply #1 on: February 11, 2016, 07:07:31 am »
Haven't tried it but saw it when browsing Farmhouse last night. Could be good in a brown ale or a mild also.
Jesse

Offline brewinhard

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Re: CaraBrown
« Reply #2 on: February 12, 2016, 01:06:59 pm »
I have used it small percentages (5% or so) in brown ales and milds before.  It is toasty with an underlying slight roast to it. Almost reminds me of a darker amber malt. I did not get much sweetness that I could percieve from it though.  It does add some nice depth to a darker ale.

Offline beersk

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Re: CaraBrown
« Reply #3 on: February 13, 2016, 09:57:22 am »
Hmm, that sounds like it'd be good in black IPA as well.
Jesse

Offline JJeffers09

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Re: CaraBrown
« Reply #4 on: February 13, 2016, 10:48:24 am »
Changing stout directions, I am looking into my first AG batch of Russian Imperial Stout with some cara-brown.  I am hoping the use of brown malt, or the caramelized brown malt, would really help carry the undertones of the chocolate and dark roasted coffee flavors.
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Offline jthaworth

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Re: CaraBrown
« Reply #5 on: February 24, 2016, 07:50:37 pm »
I have used 1 pound of this to make a Winter Porter.  It has imparted a very nice mild coffee flavor.  I will definitely use it again.