Has anyone used brown malt (Crisp, specifically) in a dark lager? Is it too toasty/roasty to mesh with a smoother style?
I am trying to give myself a twofer (two beers for the time of one). I want to brew an American Brown Ale with Verdant and I want to brew a lager with WLP802. I believe a little sinamar added to one fermenter can get me there on color differences, and I am unconcerned about the effect a pilsner malt base will have on the brown ale (done it before out of necessity). But would ~8% brown malt be too roasty/toasty for a more-or-less Czech dark lager? I recall a fair bit of variety, but none were all that roasty or toasty, IME.
Tentative recipe below for reference.
12 gallons (in kettle)
70% Viking Pils
12% Bohemian Dark Malt
8% Brown Malt
8% Carabohemian Malt
2% Carafa Special II (added at vorlauf)
2-4 oz Sinamar added to one fermenter
Hochkurz Single Decoction, no mash out (60 mins @146 - 30 mins @158)
Batch Sparge
1 oz Sterling FWH
1 oz Mt. Hood 60 mins (or as much as gets me to 30 total IBUs)
1 oz Sterling 30 mins
2 oz Sterling 0 mins
5.5 gallons w/sinamar fermented @48F, rising to 52F w/WLP802, then D-rest and lagered @34F for 2-4 months.
5.5 gallons fermented @64F, rising to 68F w/Verdant, then kegged as soon as feasible.