Brown malt

[lylo]

Hi guys, I recently bought some Brown Malt 65L and want to use it in a Brown ale. I haven't decided between American and English yet, I like both styles and brew them often. My question is what malt I should reduce and by how much. In a typical recipe there is usually a fair amount of chocolate but I am not sure how to balance the two for flavour, Color is irrelevant to me so long as it is brownish.
I am also thinking maybe Mosaic if I go American. Any thoughts?
Thanks, I know help is on the way.
Lylo

[lylo]

Okay...was the question to hard or just dumb?

[Ozwald]

I guess I don't understand the question. Malt selection is going to depend on the recipe.

[brewinhard]

How much brown malt do you plan on using? Brown malt (IME) has a very toasty, almost slightly roasty aroma and flavor to it. In large quantities it can easily overpower other malts in a grain bill. If it were me, I would use it in an English brown ale instead of an Amercian one.

Can you provide a recipe for us or grains to work with to help you out?

[lylo]

I have made JZ's Northern English Brown many times and like to play with it. You know, make it better than Jamil ever did!
Maris otter base
Special roast...Im thinking this is the one I will sub the brown for? Amounts?
Victory
Crystal 40
Pale chocolate 200

I would like to get an idea of what 1/2-1 lb of brown would do to or for this?

[brewinhard]

In that case, I would sub 1/2 # of brown malt for the special roast. I think that would be a good starting point. I bet you will really enjoy the addition.