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On the C malts, it depends on how "heavy" a heavy hand is. 2.5# of british crystal in 7 gallons should be perfectly fine. Not going to get much burntness out of that.
Also, I was assuming an amber beer, like 12 SRM, because IMO, a brown is not going to show off the caramel as much, and if you get it caramelly enough to be caramelly and dark enough to be brown it's going to be cloying I think. In a brown ale, brown malt is awesomesauce. Brown Porter is awesome, and it can definitely be made to higher OG's. Maybe that's more what you are going for here? A caramelly Brown Porter? That might work. Not as much roast there to detract from the caramel as something like a standard american or british brown. Even newcastle has chocolate malt.
I'm not sure there's a silver bullet here.
Posted 34 days ago.
|| will I have the issues of head retention with the infusion method?
you can freeze the infusion, a thin layer of fat may form on top, decant from below that layer.
Posted 34 days ago.
Sounds like a job for a gravy separator: http://www.amazon.com/OXO-Good-Grips-4-Cup-Separator/dp/B0002YTGIQ
Posted 34 days ago.
Or a centrifuge.
Posted 34 days ago.
I've honestly considered getting a centrifuge, I want to start taking yeast harvesting and wild yeasts more seriously.
Posted 34 days ago.
See, I want one for entirely different reasons. I want to try centrifuging various brewing materials (hops mainly) and see if you can get any kind of interesting separation/isolation.
Posted 34 days ago.
That sounds interesting and fun, but I'm betting hazelnut extract is in my future.
Posted 34 days ago.