In a few recent discussions about recipes I brought up brown malt, and it seems relatively unknown, but it's fast becoming one of my favorite malts, readily available at brew and grow, it just seems to add a lot of flavor, so I thought I'd share some info on it.
"Different amounts of brown malt will lend different character depending on what else is around it. In small amounts in a moderate gravity porter it lends a dryness and touch of cocoa. When used along with black malt in a low gravity stout it adds tremendous amount of depth and mouth filling roast. Brown malt is unique in the fact that it can be used to mimic the character of darker malts. It can be used as a replacement for roasted barley when used in very high quantities. This amount of brown malt added to an imperial stout will also add a large amount of dextrins (body) to the beer, something that roasted barley does not do. Although usually used in porters and stouts, brown malt was also used in brown "keeping" ales. These were usually high gravity, well hopped beers that were meant to age and not be consumed young. Brown malt in these recipes accentuates the hop dryness and kept the beer from being sweet."
