Author Topic: Brown Malt...Amber Ale?  (Read 1191 times)

Offline blatz

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Brown Malt...Amber Ale?
« on: November 10, 2010, 01:58:35 PM »
Wanted to get some impressions/input on using brown malt in an Am Amber Ale.

I have a bunch and was looking to use some up, while also revisiting a style I haven't made much of lately.

Recipe's at home, but off the top of my head:

12 gal/1.056/35IBUs

18lbs Pale Malt
2lbs Caramunich II
1lbs Crystal 20
2lbs Munich I
2lbs Brown

Columbus for bittering
1.5 oz each of Simcoe/Amarillo at 20, 10 and Flameout.

WL051 Cali V

I'd like to get rich maltiness that finishes with  the toasty, biscuit slightly drying notes of brown malt, but I don't want to end up with a beer that's a tweener between AAA and ABA.

Any thoughts out there, or shall I brew it to find out?
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Offline denny

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Re: Brown Malt...Amber Ale?
« Reply #1 on: November 10, 2010, 03:24:17 PM »
Boy, Paul, I dunno...my first thought is that it's too much brown, but it's only a WAG.  You may have to be the guinea pig on this one and let us know.
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Offline bluesman

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Re: Brown Malt...Amber Ale?
« Reply #2 on: November 10, 2010, 03:31:52 PM »
That's an interesting grain bill.  I like the looks of it but am slightly concerned about the amount of BM. Although, I don't want to sway your thinking based on a hunch. If you feel like it will work then go for it...after all, we are homebrewers and sometimes we have to go out on a limb to learn and maybe this is one that will turn out great.  8)
Ron Price

Offline blatz

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Re: Brown Malt...Amber Ale?
« Reply #3 on: November 10, 2010, 03:52:57 PM »
I should clarify that it is briess carabrown that is reportedly on the lighter side of brown malt.
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Offline denny

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Re: Brown Malt...Amber Ale?
« Reply #4 on: November 10, 2010, 04:12:43 PM »
Do it, Paul!  I'm more than willing to possibly sacrifice your beer in the name of science!   ;D
Life begins at 60.....1.060, that is!

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Offline blatz

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Re: Brown Malt...Amber Ale?
« Reply #5 on: November 24, 2010, 09:52:43 AM »
brewing this recipe this weekend, starting to get cold feet on the carabrown - any last thoughts before brewday??
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline richardt

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Re: Brown Malt...Amber Ale?
« Reply #6 on: November 24, 2010, 10:03:14 AM »
What does the calculator (e.g., beersmith) say the SRM's will be if you use the full 2 lbs of CaraBrown along with the other grains?

Offline blatz

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Re: Brown Malt...Amber Ale?
« Reply #7 on: November 24, 2010, 10:05:39 AM »
14.7 SRM
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Offline richardt

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Re: Brown Malt...Amber Ale?
« Reply #8 on: November 24, 2010, 04:23:50 PM »
Should be OK.  Guidelines say 10-17.  Go for it. 

I'm in a similar situation with trying out a recipe to use up some crisp amber (5 lbs), crisp brown (1 lb) and crisp kiln coffee (1 lb).