Brown Lager - malt bomb?

Despite brewing a series of malty beers - Helles, Vienna lager - last fall, I was craving more malt, specifically a brown ale. I had been using lager yeast, though, and wasn't ready to toss it yet. So I decided to see what would happen if I took a bunch of ingredients that could fit in a brown ale but use a lager yeast.

I had a bunch of old malt on hand. I had purchased Biscuit, brown malt, and special roast in January or February 2018. The base malt -- Munich -- was about 2.5 years old--and it was crushed. In addition, the hops I used -- Fuggles -- were from the 2013 crop, and purchased and opened in 2014. A bunch of old ingredients combined with a lager yeast. Should be a winner right?

It's actually not too bad. With the hops used for bittering only, this is strictly a malty beer. The flavor is cocoa, toast, crackerjack popcorn, caramel, coffee. Maybe just a touch sweet. Could stand to be drier or maybe it just needs some more bitterness. It doesn't really have what I consider traditional lager elements: crisp, dry, sulfury. Either way, it's a tasty beer and kind of scratches that brown ale lager itch.

5 gallon recipe:

7 lbs Munich
1 lb Biscuit
1 lb Brown Malt
.5 lb Special Roast

1 oz Fuggles at 60 minutes

Wyeast 2308

OG: 1.052-54
FG: 1.014-16

2019 homebrewing:

I don't have specific beer plans for the year yet. It would be nice to brew some English styles again, maybe some American IPAs, and perhaps a straightforward dry American Pale Ale along the lines of Sierra Nevada's classic. All four of my kegs have beer in them right now, though, so it could be awhile before I fire up the kettle again. Cheers!