I've been working my way through Jamil 's book, much better than making things up as I go along. However, now it's time to leave the path.
New problem. I just took inventory and I've got a 55lb bag of brown malt. I didn't bother to check which grain I need before I ordered and just assumed Brown work work nicely with Brown, Porter, Stout and maybe Scottish. Not so much as I thought.
Now I should preface that I've been brewing 20 gallon batches, so base grain goes quickly, but the word on the web is 10-15% is the most Brown I'll be able to use. If it's easier, assume I'm making 5 gallon batches with 14 lbs of brown malt. At 15% I'm looking at 1.5lb per batch, or about 9 batches. Yipes.
So I turn it over to your collected wisdom. How can I up my grain bill to 30% brown and still make something that can be drank? I'm looking here for a sure thing. Nothing worse than 20 gallons of beer you can't drink.
I'll also accept any recommendations that you can amp up the brown a pound or two for this style or that, or recommendations to the contrary. I've made a lot of Imperials that only I will drink, but I'm trying to make beer that a non-homebrewer will drink.
p.s. Someone burglarized my house. They didn't take anything except my 55lb of Crystal 80. I've searched high and low and somehow an entire bag of specialty malt has gone missing. There can be no other explanation. I'm still hoping they realize they can't use it either and return it.