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I've come to a decision on the recipe for the brown porter I plan on making this weekend.
6.00lb British pale malt
1.00lb Brown malt*
0.50lb Crystal 40L
0.25lb Chocolate malt
0.75oz Challenger pellet hops (7%AA) 60 minutes
0.25oz Challenger pellet hops (7%AA) 15 minutes
Wyeast 1098 British Ale yeast
* The 'brown malt' is going to be something made in my kitchen based loosely on instructions from a book on Mild Ale that I have. There's no commercial brown ale malt available around here, so I have to make it. This will consist of one pound of pale malt going into my oven at 350F.
0.40lb for 10 minutes
0.30lb for 20 minutes
0.30lb for 35 minutes
This will develop the different flavors that brown malt typically have, or at least it will come reasonably close, I guess. Either way, it'll be an interesting experiment.
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2 comments:
Roasting your own? Interesting...
Well, there's no brown malt around here, and I'm hearing from everyone on some message boards that it's highly recommended as a malt in brown porters. I really don't want to make an online order for one pound of grain, and I've always liked making my own toasted malt so this'll be another interesting experiment.
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