Pale ale biscuit malt amount

[Jaké6]

Brewing a pale ale with some Munich 6.2 L and a pound of 10 L caramel. Want to also have some biscuit character to finish off. How much would y’all say is a right amount? Right now I have it set for 1.7% of the grist. Also, have any of y’all tried chinook and cascade together, what’s your opinions on that?

 

[Dgallo]

Brewing a pale ale with some Munich 6.2 L and a pound of 10 L caramel. Want to also have some biscuit character to finish off. How much would y’all say is a right amount? Right now I have it set for 1.7% of the grist. Also, have any of y’all tried chinook and cascade together, what’s your opinions on that?

I personally would just go with biscuit, Munich or c10 instead of blending them, pale ales are still hop focused and I have a feeling those malt notes will just wrap into one. Obviously this is based on my preference for the style

That being said, I would use at least 3% if I want it that true biscuit character to come through.

 

[Yooper]

I like biscuit malt, but it can be a bit much when overused. I'd use maybe .75 pound in a 5 gallon batch if I really wanted to enhance the dry finish.

 

[Jaké6]

Do I even need the caramel/crystal at this point and would 9oz of Munich be plenty to replace the caramel/crystal?

 

[Dgallo]

Do I even need the caramel/crystal at this point and would 9oz of Munich be plenty to replace the caramel/crystal?

I don’t think so.

 

[cyberbackpacker]

Personally for my APA's I like ~90-95% pale and the rest a light crystal (up to ~60L). That said, I have also done a 50/50 pale/munich I from Weyermann with about 4% Crisp crystal 60l and was quite pleased.

As far as chinook/cascade... in my mind that is a classic American Hop pairing perfect for pale ales... I love that combo.