Source: Tony Babinec (email@example.com), HBD Issue #1026, 12/4/92
It seems that the way to get caramel/crystal malt flavor is to add larger proportions of a lighter crystal malt to your grain bill. The Belgian Cara-Pils, at 8L, and Belgian Cara-Vienne, at 20L, are two good lighter crystal malts for this. Being crystal malts, these malts can be steeped.
To get malt flavor, use Belgian Munich (8L) or Belgian Aromatic (25L), or equivalent German light or dark Munich malts, in some proportion. Note that these malts must be mashed.
The Belgian Biscuit malt can be used in recipes that call for "amber" malt. It has a color rating of about 22L, and has a "biscuity" flavor.
To make "brown malt," take pale ale malt and toast it in your oven for 50 (that's right!) minutes at 400 degrees F. This is a suggestion from Randy Mosher.
Some old recipes for porter called for 9 parts pale malt, 5 parts amber malt, 5 parts brown malt, and 1 part black malt. So, in that spirit, we offer the following recipe.