Hi. It's tasty, but too nutty. Which part of this recipe makes it so nutty, and how do I "tame" it down? I'm wondering, actually, if it's too roasty... maybe cut back on the special roast? Thanks. 9# Maris Otter 12 oz special roast 8 oz crystal 40 8 oz victory 4 oz pale chocolate 1.5 oz EK Goldings WYeast 1028
Special roast, victory, and pale chocolate all give a bit of toasty, nutty flavor, but if I were to cut back on one, it would be the special roast.
Im gonna disagree with the other posters, Special roast is more of a tangy sourdough flavor, the victory combined with the MO is your most likely culprit. MO is already toasty and bready by itself, so adding victory really emphasized that flavor
Wyeast 1028 + Maris Otter == Pure Peanut Buttah! In my experience, the nuttiness swells with age until you have a heaving sweaty sack of undrinkable nuts!
His recipe is almost identical with mine in the ammounts of M.O.,Victory,and Chocolate. I dont use any Special Roast and my Brown Ale is not nutty. That is why I think it is the Special Roast.
Well Im still gonna have to disagree with you, Pale chocolate/Victory are nutty malts, Special Roast is not Here's several other threads about the flavor of S Roast http://forum.northernbrewer.com/viewtopic.php?f=5&t=90357 http://forum.northernbrewer.com/viewtopic.php?f=5&t=80428 http://www.tastybrew.com/forum/thread/233728 http://www.brew-dudes.com/special-roast-malt/387
