As I prepare to order grain for my next 5 brews I am also fluid in planning for them. I have a pound of brown malt from my last order and wanted to ask a few things. I know I could search but I respect the people that respond on here now and only see old information elsewhere.
1. If I replaced caramel 60 with brown in a recipe what will change? Like in a bitter?
2. I will use some for a porter late fall but how about in a brown ale?
3. Does brown malt “replace” another malt for any particular reason?
4. If I did a 90/10 Maris otter and brown malt what would that be and be like?
I’m sure conversation will turn to more questions lol. I didn’t buy “just because” I just do small batches so I’ll have plenty left while still being able to use it in a Porter later on. I also realized Brewers friend is blocked at my school, so VPN it is lol
1. If I replaced caramel 60 with brown in a recipe what will change? Like in a bitter?
2. I will use some for a porter late fall but how about in a brown ale?
3. Does brown malt “replace” another malt for any particular reason?
4. If I did a 90/10 Maris otter and brown malt what would that be and be like?
I’m sure conversation will turn to more questions lol. I didn’t buy “just because” I just do small batches so I’ll have plenty left while still being able to use it in a Porter later on. I also realized Brewers friend is blocked at my school, so VPN it is lol