Here is the recipe I have put together for this:
Maris Otter 4.2kg (75%)
Brown malt 400g (7.2%)
Toasted Oats 300g (5.4%)
Dark crystal malt 220g (4%)
Chocolate malt 120g (2.2%)
Brown sugar 300g (5.4%)
Toasted coconut flakes
Toasted walnut pieces
Nugget 20g (90 mins)
Goldings 25g (20 mins)
Colour - 20.5 SRM
Bitterness - 33 IBU
ABV - 5.6%
The above is inspired by Randy Mosher's Radical Brewing. He suggest base malt + 31% biscuit/amber malt + 4% brown malt.
I don't have any amber or biscuit malt, but I do have 1kg of brown malt which I am eager to use and I have never tried it before. I am concerned that brown malt is said to taste very roasty (like a mellower black patent)? I don't think I really want such a flavour for cookies.
So my question is will the grain bill above give me the cookie flavour I am looking for?
If not, I might shelf the cookie recipe until I have some amber malt.
How does brown malt work best for you?
Maris Otter 4.2kg (75%)
Brown malt 400g (7.2%)
Toasted Oats 300g (5.4%)
Dark crystal malt 220g (4%)
Chocolate malt 120g (2.2%)
Brown sugar 300g (5.4%)
Toasted coconut flakes
Toasted walnut pieces
Nugget 20g (90 mins)
Goldings 25g (20 mins)
Colour - 20.5 SRM
Bitterness - 33 IBU
ABV - 5.6%
The above is inspired by Randy Mosher's Radical Brewing. He suggest base malt + 31% biscuit/amber malt + 4% brown malt.
I don't have any amber or biscuit malt, but I do have 1kg of brown malt which I am eager to use and I have never tried it before. I am concerned that brown malt is said to taste very roasty (like a mellower black patent)? I don't think I really want such a flavour for cookies.
So my question is will the grain bill above give me the cookie flavour I am looking for?
If not, I might shelf the cookie recipe until I have some amber malt.
How does brown malt work best for you?