Brown malt a dying grain?

Help Support The HomeBrew Forum:

BeerisGOD

Landlord.
Joined
Feb 27, 2016
Messages
1,436
Reaction score
338
Hello all.
Is brown malt now not a grain of choice anymore. I tried finding threads on it but not much came up.
What i did note is not to use too much.
Im planning a maris otter and brown malt beer later withsome challenger and east kent goldings.
Is anyone using this malt lately and have they had good results?
 

Clint

Forum jester...🏅🏆
Supporting Member
Joined
Jun 29, 2016
Messages
13,126
Reaction score
8,599
Location
North Wales
I got a part bag in my special box so I must have made something....
 

stevey

Landlord.
Supporting Member
Joined
Feb 8, 2013
Messages
529
Reaction score
174
Location
kent
I've got some left over from something, I don't know how old it is or what I used it in.
 

BeerisGOD

Landlord.
Joined
Feb 27, 2016
Messages
1,436
Reaction score
338
Im gonna look in my graham wheeler book to see if any recipes
 

chrisb8

Landlord.
Supporting Member
Joined
Apr 26, 2019
Messages
599
Reaction score
412
I use it in porters and stout and find it has a really nice ground coffee/toasted bread aroma athumb..
 

jjsh

Landlord.
Joined
Jan 4, 2011
Messages
3,684
Reaction score
2,092
Location
East Lindsey, Lincolnshire
I use it in Porters and Milds. I am currently thinking about brewing a brown ale with it, loosely based on GW's Sam Smith's Nut brown, but subbing out some of the amber and crystal with brown to dry it out a bit and make it more biscuity.
 

Clint

Forum jester...🏅🏆
Supporting Member
Joined
Jun 29, 2016
Messages
13,126
Reaction score
8,599
Location
North Wales
Pah! I need to get a quick drinker on... tomorrow in planning a wheat...a toasty porter sounds nice.
No! A wheat it shall be!
 

BeerisGOD

Landlord.
Joined
Feb 27, 2016
Messages
1,436
Reaction score
338
What?! I use it all the time and rarely let my stock of it fall much below 5Kg.

I use it in porters, stouts, and brown ales.
Me too. And sometimes in milds and in rauchbier. How can you make a porter without Brown Malt?
This is encouraging as ive added more dark malts. Choc and roasted barley. Used challenger for bittering just deciding on aroma hops. EKG, Amarillo, chinook ?
Come on fellas give me some pointers
 

An Ankoù

Landlord.
Joined
Feb 2, 2019
Messages
5,099
Reaction score
3,595
Location
Brittany, France
Hello all.
Is brown malt now not a grain of choice anymore. I tried finding threads on it but not much came up.
What i did note is not to use too much.
Im planning a maris otter and brown malt beer later withsome challenger and east kent goldings.
Is anyone using this malt lately and have they had good results?
Brown, like Amber malt is not really used in the really hoppy and especially american style beers. It's ideally suited to some of the "old-fashioned" English style beers especially porter. I think that before drying the malt became a fine art (before the advent of coke) quite few darker malts were produced almost at random and it was a more a case of making a beer with what you had rather than finding the malt to make your beer, so darker beers were more common. But if you want to make these styles, you need the malt for the job, which in many cases is brown. Back in the day, I understand, Brown was a diastatic malt!
 

An Ankoù

Landlord.
Joined
Feb 2, 2019
Messages
5,099
Reaction score
3,595
Location
Brittany, France
This is encouraging as ive added more dark malts. Choc and roasted barley. Used challenger for bittering just deciding on aroma hops. EKG, Amarillo, chinook ?
Come on fellas give me some pointers
It's a personal choice, but I wouldn't use American hops. EKG is your boy. Fuggles, WGV, or Bramling Cross would be good, too. Go easy on the chocolate, the combination with brown could be a bit overpowering.
 

Hazelwood Brewery

Landlord.
Supporting Member
Joined
Jan 27, 2020
Messages
4,711
Reaction score
6,610
Location
Kent
I’d go Bramling Cross or maybe Phoenix.

What are you planning on making?
 

matt76

Landlord.
Supporting Member
Joined
Oct 17, 2018
Messages
1,505
Reaction score
883
Location
Berkshire
As others have already said, brown malt is used in Fuller's London Porter, and also GH's Brown Porter (which is quite similar, and very tasty!).

I've recently made a couple of porters along these lines using brown malt (have a look in my brew day thread for AG#38 & 39 of your interested)

After I first made the GH Porter last year I used the leftover brown malt in an ESB. The recipe was about 9% brown malt, bittered with Simcoe and then EKG & Fuggles for flavour, aroma & dry hop.

It was good enough from the get go, but after a bit longer conditioning (a month or two) the flavour of the brown malt really rounded off - it ended up absolutely superb with the flavours of the hops and malt perfectly balanced :beer1:

I'd happily make it the same again, or to avoid quite such a long conditioning time I might be tempted to dial the brown malt back a bit to maybe 5, 6, 7%.

Good luck athumb..
 
Top