Malt Combo

Discussion in 'General Brewing Discussions' started by Stephen P, Feb 13, 2017.

  1. Stephen P

    Stephen P New Member

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    I'm putting together a recipe and want was thinking about brown malt and aromatic malt at about 6% of each. I know they are both pretty strong malts. Anyone have any experience with this combo?
     
  2. Ozarks Mountain Brew

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    aromatic malt has a distinctive flavor, you either like it or you don't, I would not add too much
     
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  3. J A

    J A Well-Known Member

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    That's great advice. ;)
    I figured out very quickly that I didn't like beers with Melanoidin malt in the grist. Even a small amount leaves a flavor that I don't care for.
     
  4. Stephen P

    Stephen P New Member

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    I picked up my grains last night and the brown malt is Simpson's coffee/brown malt (150 L). I've got the 70L brown malt in the past. Not sure what to expect from this malt.
     
  5. Head First

    Head First Well-Known Member

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  6. Stephen P

    Stephen P New Member

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    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?
     
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  7. Trialben

    Trialben Well-Known Member

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    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:).
     
  8. Stephen P

    Stephen P New Member

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    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.
     
  9. Ozarks Mountain Brew

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    similar to a porter but this is going to be thick and rich tasting, I don't think hops will even be tasted, too many strong dark grains
     
  10. Brew Cat

    Brew Cat Active Member

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    I'd use half the brown malt
     
  11. Head First

    Head First Well-Known Member

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    You are only looking at 20% specialty malts... Go for it.
    Could be the best beer ever brewed... could be just another exbeeriment. I think you are in line as far as balance goes so try it. IMO
    English yeast would fit with hops.
     
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  12. Trialben

    Trialben Well-Known Member

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    I've herd that a brown ale is the most forgiving style to brew Stephen that said brew on brother :D.
     
  13. Brew Cat

    Brew Cat Active Member

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    I was talking about the extra color from the 150L compared to the 70L. Aromatic malt will ferment so I don't consider it a specialty malt it's munch malt I think. Your still using 15% c/c malts which will be sweet IMO but if that's what you want brew on. I'd probably call it a porter though.
     

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