So I decided to make a Brown Ale today but I only have 2 row base malt and didn't feel like going out to the homebrew store. So I toasted 1 lbs of malt (dry for 30min @350°F) and made 1 lbs belgian candy syrup dark (around 200 srm). With 8 lbs 2 row that makes :
80% base
10% home toasted
10% belgian candy syrup dark.
.75oz Chinook FWH for 30 IBUS and 1oz Chinook at flameout.
Mash 152°F
OG 1.062 SRM 20
It's cooling right now...
Will ferment with WLP007 @68°F
I was also considering toasting some oak chips and soaking in Bourbon for some more complexity.
So hopefully I will end up with a decent Brown Ale, but I wanted to see what the community had to say. Any and all feedback appreciated.
80% base
10% home toasted
10% belgian candy syrup dark.
.75oz Chinook FWH for 30 IBUS and 1oz Chinook at flameout.
Mash 152°F
OG 1.062 SRM 20
It's cooling right now...
Will ferment with WLP007 @68°F
I was also considering toasting some oak chips and soaking in Bourbon for some more complexity.
So hopefully I will end up with a decent Brown Ale, but I wanted to see what the community had to say. Any and all feedback appreciated.