Powerful stuff, brown malt. I've got a brown ale on keg at the moment and I've used too much, as a result it's too heavy going. I doubt this Joseph Holt's Manchester Brown has any in it, I suspect it's pale, a bit of black, and #3 invert. Perhaps a little crystal?I like a brown ale - have one fermenting at the moment (5 days in I think).
Brown malt doesn’t seem so popular these days but I use quite a bit in brown ales, porters, and stouts.
But, I agree, I really love a good brown ale.