aromatic malt has a distinctive flavor, you either like it or you don't, I would not add too much
That's what I was going for, a nice brown ale. I going to EKG @60 and some Willamette near the end of the boil. I'm still a little worried about the coffee malt. I was expecting the 70L brown malt.She's definitely going to be nut brown there Stephen with all those crystal malts and roast malts. I'm sure if you like a malty beer this one will put a smile on ya dile. Are you using English hops with this again? Or European? I've only done two brown style beers both were extracts and one I doused with coffee I enjoyed both. Good luck mate be sure to post a pic of the beer when she's done will be great to get a look at her.
I'd use half the brown maltThat's what I was going for, a nice brown ale. I going to EKG @60 and some Willamette near the end of the boil. I'm still a little worried about the coffee malt. I was expecting the 70L brown malt.
You are only looking at 20% specialty malts... Go for it.Here's what I have so far
80% 2 row
6% aromatic malt
6% c60
5 % coffee/ brown malt
3% chocolate malt
What do you think?