Brown Malt (60-70 Lovibond, by Crisp UK) is an ingredient I'm rather fond of, as I brew lots of darker ales, porters, stouts, and I even put a teensy bit into saisons and ambers etc because I love it so much -- though I don't think I've ever gone above 10% (Crisp suggests up to 5%).
Problem is, a recent order I made went a bit overboard on Brown Malt (or perhaps I mixed up my quantities with Weyermann Dark Wheat, which I under-ordered, and am now out of), not extrapolating out that at this rate my Brown Malt may last me a few years.
How high percentage-wise can I reasonably go with Brown Malt and still have something drinkable? Any favorite recipes (or styles) that might incorporate a substantial amount of it?
Otherwise, 2022 will be the Year of the Porter in my house. (There are worse things to fear, to be sure.)