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m brewing up a brown ale for next month, but I wanted to try a different take on it. There are plenty of specialty wheat malts but I rarely see them being used. Also, I thought I could get some biscuity toasty quality from the base malt as opposed to using victory or biscuit malt to achieve it.
Let me know your thoughts:
5gal 70% eff (yes, I know it sucks)
Mash @152
4lbs Munich/Vienna (which do you think will give more toasty,biscuity quality??)
4lbs Wheat Malt
1.25lb Melanoidin
1lb Carawheat
.5lb Chocolate Wheat
.04oz Columbus 60min
.5oz Athanum 15min
.5oz Athanum KO
S-04
OG 1.051
28IBU
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Looks pretty tasty. I have found that using Maris Otter gets me some of that toasty flavor. Can you use German munich? I use lots of Carawheat and am always happy.
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4# Rauch malt for the Munich. 
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you should change your name to msmoke instead of mtoast.
as for the maris otter comment earlier, I usually use maris otter or golden promise for any english/irish-style malty beers. I think using munich or vienna could add a different dynamic. This is going to be an untraditional take on a traditional beer
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What can I say, I dig the smoked weizen.
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I looks delicious to me, and I don’t think 70% efficiency is that bad. Do you want to make beer, or do you want to sparge all day? I usually get 70% efficiency or just a few points over, and then a couple of batches ago I did a beer with a bunch of wheat and no rice hulls. I got well over 90% efficiency, but it took more than 4 hours of sparging to get enough wort. No thank you. Rice hulls next time.
If toasty. is what you are after, I’d swap out the melanoidin with amber malt. Or even Franco Belges kilncoffee (another fantastic and very under used malt.) You’ll get plenty of melanoidins from either Vienna or Munich, though more from the Munich of course. Some rice hulls in here would make your brew day happier.
This does sound like a really good recipe, and I hope you’ll post back on how it turns out.
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I dont want it to be toasty per se, but just have a note of it. thats why Im excluding any victory or biscuit malt. I just figured munich or vienna would lend a base note.
Im brewing this as I speak. I ended up using munich as the base malt. I figure at the very least this is going to be one of the richest, maltiest 5% beer Ive ever had....not to mention between the melanoidin and the wheat, it should have head retention for days.
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I would try to find some dark wheat malt - it’s around 9L, so its not that dark, but to me seems to have more bready/biscuit flavor than regular malted wheat.
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maybe for another time. I wonder if that plus munich would be too much though.
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