Advice on... light porter heavy on brown malt

[JKaranka]

Hi guys!

I was thinking about making a light porter (somewhat a red summer porter!) and was thinking about using a large amount of brown and amber malt. Would these hit the sweetness and some of the caramel notes or should I add some caramalt and chocolate malt? Not thinking about making a traditional porter, more something lighter that will be in the same flavour spectrum, maybe adding just a tad of roast barley too. All my early drafts fall outside all the BJCP categories, which I think is a plus. Not used brown or amber malt before, so that's the main thing behind posting...

Cheers

 

[wilsoa1111]

i reckon the amber malts give a more biscuity kinda feel (but at least can be made from pale malt in the oven apparently), for caramels i would go for crystal malts( probably light if want a light colour) carapils (really sweet caramel) and special b (really nutty kinda caramel, hard to describe but v moreish). Also the chocolate malt would really be for color but does give a nice mellow roastyness without astringency-some people prefer this in their stouts