Actually, I just recalled that at first, I didn’t even like the flavor! It literally tasted like burnt popcorn. If you do not like coffee, smoky, bitter flavors, this is NOT the brew for you. If anything, bitter would be the dominant flavor. And searching back in my memory, they definitely translate to the taste. these are some of the adjectives that jump out in the description. Strong, nutty, bitter, smooth, toasty, dry. Highly recommended for Bitters, ESBs, and other English ales. This grain will give your brew a gold to light brown color, and a toasty, dry malt flavor. We recommend a protein rest when brewing with 6-Row Malt. Due to high protein content it may increase break and haze. For wheat beers the high husk content often proves useful during the lautering process. Best results may be gained when brewing with large quantities of adjunct ingredients (oats/corn/rice/etc.). The most commonly used base malt for high-gravity lagers and some wheat beers. It is used in many older English ale styles and is an essential ingredient for traditional porters. Brown malt imparts dark amber to light brown hues. It has a strong, dark-toasted grain flavor, slightly nutty with a hint of bitter chocolate. Let’s see if the malt descriptions lend any clues to how this unique brew tastes.Ĭrisp Brown malt is roasted specialty malt. This is a clue to historical brewing techniques, before well-modified malts meant you could do a 90% base malt recipe with 10% darker malts for color and flavor. Very roughly, the recipe breaks down as this: one-third brown malt, one-third 6-row pale malt, and one-third Victory malt. But I do remember that the result was pretty spectacular! So I figured, what are the chances that any of you have actually brewed this recipe yet? Give it a try for a brew that you simply can not buy commercially. It’s based on Randy Mosher’s 1776 porter recipe in Radical Brewing, which you can buy from Love2Brew. This was a club project with the PALE ALES homebrew club out of Princeton, NJ. I scrolled through my BeerSmith database and saw that last September, I brewed a “1776 Porter”. I was looking around for a new idea for a recipe article, and was trying to think of something other than a variation on a stout, which is hard to resist during the winter months.
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