Brown malt for some toffee hints and chocolate malt for roast coffee notes. Toasted oats will give creaminess and a nutty flavor. It'll be lightly hopped with a nutty malt character. I love how this recipe looks (see below). Overall Impression: Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. Some fruity esters can be present low diacetyl (especially butterscotch) is optional but acceptable. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Malt may also have a toasted, biscuity, or toffee-like character. Low to moderate off-white to light tan head.įlavor: Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Very low to no diacetyl.Īppearance: Dark amber to reddish-brown color.
A light fruity ester aroma may be evident in these beers, but should not dominate. A light but appealing fresh hop aroma (UK varieties) may also be noticed. The BJCP Style Guide says a Northern English Brown should be:Īroma: Light, sweet malt aroma with toffee, nutty and/or caramel notes. As one of my favorite beers of all time is Samuel Smith's Nut Brown Ale, I'm trying to get close to that beer with this next effort. A couple of examples you might be familiar with are Samuel Smith's Nut Brown Ale or Newcastle Brown Ale. Wheat beers, Koelsch, Alts.While our Saison 2.0 is happily fermenting away and should be ready to keg by this weekend, I'm at work designing our next brew - a Northern English Brown Ale. Pale wheat malt, used as a base malt in many wheat styles.
#CARAHELL BEERSMITH FULL#
Full bodied, golden color.ĭarker wheat malt, used as a base malt in many wheat styles. Vienna base malt - used in many continental beer styles. Used in smoked ales, lagers and wheat beers, primarily German styles. Schwartz beer, colour adjustment.Roast malt beer extract. Adds distinctive rye flavor and aroma.Ī unique coloring agent in liquid form. Up to 50% may be used in some rye styles. Pilsner base malt for all pilsners, lagers. Used as a base malt in many German beer styles. Enhances malty flavour and aromaĭarker Munich Malt. May be used as a base for many German beer styles. Red colored malt that improved head retention and stability. Used in rye styles.Ĭhocholate malt made with a wheat base. Promotes fuller flavor, wheat malt aroma and enhanced color. Medium crystal malt, adds a body and reddish color. Use up to 30% in low alcohol beersĬaramel malt made with a rye base. Up to 10% for light beers, 40% for mashed beers Dark beers, Alts, BockbiersĬarafoam (also called Carapils) adds body and head retention without substantially altering flavor. Dark beers, Alts, Bockbiersĭe-husked chocolate malt for a smoother flavour. De-husked, smoother tastingĭe-husked chocolate malt for a smoother flavor. Substitute for 'Belgian Special B' or 120L caramel malts.Ĭhocolate malt. Very dark caramel malt with aromatic properties. Improves flavour stability and enhances colour Bocks, dark ales, red and amber lagers and ales. Lowers mash pH levels, lightens color, improves flavor stability. Used in Germany to lower PH levels without resorting to chemicals.
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