Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: how do I use up Brown Malt (60-70L)?  (Read 2275 times)

Offline Kevin

  • Brewmaster
  • *****
  • Posts: 725
  • Great beer. Less work. More fun.
Re: how do I use up Brown Malt (60-70L)?
« Reply #15 on: October 19, 2021, 07:12:49 am »
Randy Mosher in Mastering Homebrew writes that brown malt can be used up to 80% in historic porters with just enough pale malt added for conversion.

so i think the issue is that historic brown malt had some diastatic power. so it would have been made from undried malt and kilned or roasted from there, rather than roasting already cooked pale malt (or something i think).

so it would have been a pretty different malt entirely.

I believe Lazy Ant's point was how modern homebrewers can make historic porters... not how porters were made historically. That's why it was suggested to use enough pale malt for conversion.
“He was a wise man who invented beer.”
- Plato

Offline Big_Eight

  • Assistant Brewer
  • ***
  • Posts: 135
Re: how do I use up Brown Malt (60-70L)?
« Reply #16 on: October 19, 2021, 07:20:07 am »
Randy Mosher in Mastering Homebrew writes that brown malt can be used up to 80% in historic porters with just enough pale malt added for conversion.

so i think the issue is that historic brown malt had some diastatic power. so it would have been made from undried malt and kilned or roasted from there, rather than roasting already cooked pale malt (or something i think).

so it would have been a pretty different malt entirely.

I believe Lazy Ant's point was how modern homebrewers can make historic porters... not how porters were made historically. That's why it was suggested to use enough pale malt for conversion.
When the majority of the grist is brown malt how much pale should be added for conversion? Just wondering a ballpark.

Offline BrewBama

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 6048
how do I use up Brown Malt (60-70L)?
« Reply #17 on: October 19, 2021, 08:54:06 am »
Crisp has some example recipes for their malts which can give some ideas on how to incorporate them into an existing recipe …or brew their recipes.





Sent from my iPad using Tapatalk

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 27090
  • Noti OR [1991.4, 287.6deg] AR
    • Dennybrew
Re: how do I use up Brown Malt (60-70L)?
« Reply #18 on: October 19, 2021, 08:55:29 am »
Randy Mosher in Mastering Homebrew writes that brown malt can be used up to 80% in historic porters with just enough pale malt added for conversion.

so i think the issue is that historic brown malt had some diastatic power. so it would have been made from undried malt and kilned or roasted from there, rather than roasting already cooked pale malt (or something i think).

so it would have been a pretty different malt entirely.

I believe Lazy Ant's point was how modern homebrewers can make historic porters... not how porters were made historically. That's why it was suggested to use enough pale malt for conversion.
When the majority of the grist is brown malt how much pale should be added for conversion? Just wondering a ballpark.

It depends on which brown malt.  Check the diastatic power of the one you plan to use.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline ScallyWag

  • Assistant Brewer
  • ***
  • Posts: 187
Re: how do I use up Brown Malt (60-70L)?
« Reply #19 on: October 20, 2021, 07:55:31 pm »
Crisp has some example recipes for their malts which can give some ideas on how to incorporate them into an existing recipe …or brew their recipes.



Thanks - I had perused their recipes several times over the past few months.  They generally use <5% brown (as their site recommends), so I didn't find that very helpful in terms of adjusting recipes if I wanted to push brown malt beyond 15%, 20%, etc.  That said, I really enjoy their recipes, as their sample recipes correspond pretty well with my preferences in beer.  (And I like that they 'promote' some of the lesser known UK hops that I also use, e.g., First Gold, Bramling Cross, Progress, etc.)

In a few weeks/months (I have a queue already in waiting), I am going to do a 'test-batch' with 25%-30% Crisp Brown to get a bead on it, and then I will try a 50ish% recipe based on feedback & ideas from the 25% batch.  Should be fun.  I'm probably going to go with Verdant yeast, although I may split batch it and lager half of it (Diamond or S-189), as it will finally be cold enough here when I get around to brewing it.