Brown malt a dying grain?

[prog99]

I've never used brown malt but reading Ron Pattisons blog and books suggests what we know as Brown malt isn't directly substitutable for what was used in historical recipes?

 

[BeerisGOD]

I’d go Bramling Cross or maybe Phoenix.

What are you planning on making?

It ended up being a porter (45 IBU)And i did have some bramling cross but didnt see ur message till after but i think i didnt make a bad choice going with ekg in the end (challenger for bittering)
1.070 was quite a high reading but im hoping the m44 mangrove will do its job well. Yes i know its not prob the right yeast but all i had. What will be will be.

Thanks to all the posts im glad i used the brown and will be ordering more

 

[Hazelwood Brewery]

It ended up being a porter (45 IBU)And i did have some bramling cross but didnt see ur message till after but i think i didnt make a bad choice going with ekg in the end (challenger for bittering)
1.070 was quite a high reading but im hoping the m44 mangrove will do its job well. Yes i know its not prob the right yeast but all i had. What will be will be.

Thanks to all the posts im glad i used the brown and will be ordering more

Nothing wrong with your choices, M44 is a good all rounder for most ales.

 

[BeerisGOD]

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

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

Ill stick the gigures in brewersfriend calc later and see what the percentage was. Fingers crossed its around the 5 or 6 mark

Nothing wrong with your choices, M44 is a good all rounder for most ales.

Its also a belter when it gets going. Im going to be monitoring the temp all day as its still holding 22.5C since this morning just with a bodywarmer round it. So im assuming something good is happening with the room temp around 17C

 

[matt76]

Ill stick the gigures in brewersfriend calc later and see what the percentage was. Fingers crossed its around the 5 or 6 mark

Its also a belter when it gets going. Im going to be monitoring the temp all day as its still holding 22.5C since this morning just with a bodywarmer round it. So im assuming something good is happening with the room temp around 17C

Well since you made a porter in the end don't sweat it too much - the two porters I made recently were 9 & 12% brown malt. They were also much lower strength and starting gravity, starting around 1.040 and ending up a shade under 4% ABV.

 

[Zephyr259]

I love brown malt in a stout they seem to be missing something without it for me. I just brewed an 1850s porter which is 17% brown malt, still conditioning but the sneaky sample after 3 weeks in the bottle was very promising. I find brown malt takes an extra couple of weeks to mellow out.