Brown malt was a key ingredient in the original london porter brewed back around 1870s by English brewers. The style was invented by a brewer called Ralph Harwood.....the style was very popular in the uk.........but when lager came, brown malt dissapeared altogether.........it's a unique style......thanks Don o for brewing it......it's still rare to come across brown malt......cheers
Going to have to try this. Equinox Brewing in Fort Collins, CO has a brown porter called Jonas Porter. One of my all time favorite beers I can just sit and enjoy multiple pints of. They used to have a homebrew shop owned by the same people called Hops and Berries. The flagship beers from the brewery were also kit beers you could buy at the store. I still have the recipe written down in a notebook somewhere so maybe I will try it again as it has been almost 10 years since I brewed it. Will also try this recipe from BYO. Love your videos DonO! I love the fact that you still use the same tried and true cooler mash tun technology that us homebrewers have been using for 30+ years. Cheers!
Thanks for the great comment. Good luck getting back into these brown malt porters. Sounds like you have a fun recipe to make. And yeah, if it ain't broke, why fix it? Ha. Plus it's nice to keep it as simple as possible. Cheers.
Oh, porter! It's so great to see a video on one of my favorite styles. I don't want to seem like a 'contrarian' but so many brewing videos on RUclips are related to some form of IPA, it's good to see the malt side of beer getting some love. haha
Well I like the IPAs and I like the Porters, and everything in betweeen. That's what's great about brewing, everyone can make what they want. Glad to hear you like this style and maybe the video can help spread the love. cheers.
That sure looked yummy. Just in time for some cooler night temps to warm a person up. Springdale is solid so I’m sure yours is on point. Cheers from out east you published author you!!
Great video! The beer looks & sounds tasty. Just started using Brown Malt, mainly in a Dark Mild recipe. Only comprises about 4.5% of the total bill, but am enjoying the results. Look forward to using more of it in the Dark Mild and some Porters. This video reminds us of the possibilities, with Brown taking up basically 20% of the bill. For some reason Brown Malt ALWAYS makes me think of Cocoa Krispies Cereal when I look at it...and that's not a bad thing. Cheers Don!
Interesting thought about Cocoa Krispies. ha. I bet even 5% could contribute something in a Mild. This beer had about 20% and I think the Imperial Brown I mention (and have link to that video in this show description) also used it around 20% which I thought seemed high at the time. Good luck with the brewing. Cheers.
I'll take the yeast! :) I don't mind spread some love for Imperial cause I get good results and they keep hooking Chip up with the yeast. They sponsor Chop & Brew and I get some that way.
I made one too last month that had some residual sweetness, a great burnt / malty complexity but not really nutty and a bit astringent. I know that different maltsters are providing different brown malts, Simpsons Brown is two times darker than Fawcets brown malt. That a thing to concider when using it in a recipe
Good point. I think I had Simpsons and at this % it was plenty drinkable and not unbalanced. Hopefully they are at least somewhat similar if a person is trying to see what brown malt can do for a beer. Cheers.
I’ve found an old recipe local to my area where brown malt was a base malt. Todays brown malt is obviously not that at all so the recipe had to be manipulated. Cool video though!
@@donosborn the original called for the brown as the base malt. I think todays brown malt you're suppose to go less than 20% of the grain bill. I think what I did was substitute in marris otter.
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Brown malt was a key ingredient in the original london porter brewed back around 1870s by English brewers. The style was invented by a brewer called Ralph Harwood.....the style was very popular in the uk.........but when lager came, brown malt dissapeared altogether.........it's a unique style......thanks Don o for brewing it......it's still rare to come across brown malt......cheers
Yeah I have used it a few times, and like it, but then I forget about it. Glad this BYO mag reminded me of it. Cheers.
Going to have to try this. Equinox Brewing in Fort Collins, CO has a brown porter called Jonas Porter. One of my all time favorite beers I can just sit and enjoy multiple pints of. They used to have a homebrew shop owned by the same people called Hops and Berries. The flagship beers from the brewery were also kit beers you could buy at the store. I still have the recipe written down in a notebook somewhere so maybe I will try it again as it has been almost 10 years since I brewed it. Will also try this recipe from BYO. Love your videos DonO! I love the fact that you still use the same tried and true cooler mash tun technology that us homebrewers have been using for 30+ years. Cheers!
Thanks for the great comment. Good luck getting back into these brown malt porters. Sounds like you have a fun recipe to make. And yeah, if it ain't broke, why fix it? Ha. Plus it's nice to keep it as simple as possible. Cheers.
Oh, porter! It's so great to see a video on one of my favorite styles. I don't want to seem like a 'contrarian' but so many brewing videos on RUclips are related to some form of IPA, it's good to see the malt side of beer getting some love. haha
Well I like the IPAs and I like the Porters, and everything in betweeen. That's what's great about brewing, everyone can make what they want. Glad to hear you like this style and maybe the video can help spread the love. cheers.
I always appreciate a brown roasted ale or chocolate rich porter definitely the underdog of biers
Brown malt is a favorite of mine when I brew English style beer
Randomly just watched your video of the surly aha rally imperial brown last night. Cheers DonO!
Wow that's quite a coincidence. Funny. Cheers.
I always appreciate a roasted brown Carmel ale or chocolate rich porter definitely underrated
This malt certainly adds a unique character that I find myself coming back to from time to time. Cheers.
That sure looked yummy. Just in time for some cooler night temps to warm a person up. Springdale is solid so I’m sure yours is on point. Cheers from out east you published author you!!
Thanks Scott. Cheers.
Great video! The beer looks & sounds tasty. Just started using Brown Malt, mainly in a Dark Mild recipe. Only comprises about 4.5% of the total bill, but am enjoying the results. Look forward to using more of it in the Dark Mild and some Porters. This video reminds us of the possibilities, with Brown taking up basically 20% of the bill. For some reason Brown Malt ALWAYS makes me think of Cocoa Krispies Cereal when I look at it...and that's not a bad thing. Cheers Don!
Interesting thought about Cocoa Krispies. ha. I bet even 5% could contribute something in a Mild. This beer had about 20% and I think the Imperial Brown I mention (and have link to that video in this show description) also used it around 20% which I thought seemed high at the time. Good luck with the brewing. Cheers.
@@donosborn Cool, will check out that Imperial Brown video. Cheers!
would love a video about you hop water recipe!
already have one. search YT for donosborn hop water and you should see it. cheers.
Accidental sponsors ae the best Don
I'll take the yeast! :) I don't mind spread some love for Imperial cause I get good results and they keep hooking Chip up with the yeast. They sponsor Chop & Brew and I get some that way.
I made one too last month that had some residual sweetness, a great burnt / malty complexity but not really nutty and a bit astringent.
I know that different maltsters are providing different brown malts, Simpsons Brown is two times darker than Fawcets brown malt. That a thing to concider when using it in a recipe
Good point. I think I had Simpsons and at this % it was plenty drinkable and not unbalanced. Hopefully they are at least somewhat similar if a person is trying to see what brown malt can do for a beer. Cheers.
I’ve found an old recipe local to my area where brown malt was a base malt. Todays brown malt is obviously not that at all so the recipe had to be manipulated. Cool video though!
So roughly what % of today's brown malt did you use? Just curious. Have you brewed this already? Glad you liked the vid.
@@donosborn the original called for the brown as the base malt. I think todays brown malt you're suppose to go less than 20% of the grain bill. I think what I did was substitute in marris otter.