Author Topic: Brown Ale - Malt replacement  (Read 1191 times)

Offline dak0415

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Brown Ale - Malt replacement
« on: September 08, 2010, 07:55:01 AM »
Hi all,
my Northern English Brown grain bill includes

10% Briess Special Roast (50L)
7% Briess Victory (25L)
5% British Carastan/Caramalt (30L)

The carastan gives it a great toffee flavor that Crystal 40 just doesn't have.

Got any suggestions for replacing the Special Roast and Victory with English varieties?  I have used Belgian Biscuit as a sub for Victory with good results.
Dave Koenig
Anything worth doing - is worth overdoing!

Offline gordonstrong

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Re: Brown Ale - Malt replacement
« Reply #1 on: September 08, 2010, 08:04:46 AM »
Biscuit is the only sub I've used for Victory. You get some of this character if you just use Maris Otter as the base grain.

Not a fan of special roast. Always seems acidic to me. So I would sub acid malt...  If you want interesting toasty flavors, try torrified wheat and pale chocolate. Not direct subs. The lovibonds are different.
Gordon Strong • Beavercreek, Ohio • AHA Member since 1997 • Twitter: GordonStrong

Offline dak0415

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Re: Brown Ale - Malt replacement
« Reply #2 on: September 08, 2010, 08:12:00 AM »
I've already got 3% Pale Chocolate.  I was thinking along the lines of English Brown malts (Crisp, Fawcett).  Color is close.
Dave Koenig
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jaybeerman

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Re: Brown Ale - Malt replacement
« Reply #3 on: September 08, 2010, 09:15:58 AM »
I have used Thomas Fawcett brown, in my mild ale, for quite a while.  Don't forget Amber malt, its coffee-ish flavor is good too.  Cheers, j

Offline bluesman

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Re: Brown Ale - Malt replacement
« Reply #4 on: September 08, 2010, 09:26:23 AM »
I have used Thomas Fawcett brown, in my mild ale, for quite a while.  Don't forget Amber malt, its coffee-ish flavor is good too.  Cheers, j

+1

I would try to get some TF brown malt.
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Offline ipaisay

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Re: Brown Ale - Malt replacement
« Reply #5 on: September 09, 2010, 02:52:53 PM »
I usually split my base malt 60% MO and 30% Briess Ashburn mild ale malt,  then add your pale chocolate/brown malt/crystal 120 for color and a hint of roast. 

Personally, that Mild ale malt gives a nice subtle nutty flavor that has done well in competitions.