Big and Malty - feedback please

[monk]

Hi all,

I've been wanting to brew something big and malty, but have very little experience in the area. This is the recipe I've come up with, but I'd like any input you all might have.

for about 4 gallons

4.5 kg Maris Otter
450g brown malt
340g medium crystal
225g dark crystal
225g belgian biscuit
114g flaked oats
225g cane sugar

Now, I realize that's a lot of different malts, but I couldn't narrow it down any more! I'm thinking of mashing a little high, but using a fairly attenuative yeast. Just going to use enough challenger to get the IBUs around 35. The gravity should start around 1.066.

 

[prolix]

If you want it malty then make sure your mashy temp is up at 68 more nonfermentables you could go even higher but start at 68 it's where I normally brew

 

[monk]

Thanks for the advice. Mash temp was actually the thing I wanted feedback on the most. I usually mash lighter beers ~67-68c because I like the maltiness, but I wondered if someone might say to mash lower on this one due to the high gravity. Thanks for the confirmation.

 

[Aleman]

If you really want malt exchange your Pale for either Munich or Vienna either will convert itself and a good proportion of non enzymic malts. . . .Or add 10% Melanoidin.

Mash at your normal 66-67 . . .with the crystal you have and the oats you will have enough residual dextrins to give you a big mouthfeel Using Munich, Vienna or Melanoidin will give you a big malt profile if you mash warm all that will happen is you will end up with a sweet thick beer, which I get the feeling you don't actually want.