Brown Ale Made with Chocolate Rye Malt - Tasting and Recipe 

Mike brewed a hybrid style Brown Ale. To make this one a little different he got all the dark color and toasty flavor from Chocolate Rye malt vs a combination of darker roast barley malts.
This beer had nice notes of toasted malt and a firm malty backbone. The roasted rye malt contributed to a deep brown color with some ruby highlights. The thing missing from this beer was a touch of caramel/toffee malt character.
Crystal hops lended an interesting earthy and mild floral character.
Mike also blended traditional English and California ale yeasts. The California ale yeast helps to temper the English fermentation character not letting it dominate. An added bonus to a blend like this is that the English Yeast tends to help the California yeast flocculate out at the end of fermentation brightening the beer that much quickler.
Cheers!
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