Recent content by Halowords

I'd be interested to hear your opinion on differences (and possibly preference) between the Munich & Pilsner Malt based and the entirely Pilsner Malt based Alt. From other people I've talked to, the taste isn't all that different, but the Munich's are maltier and richer while the Pils' based...

The only one I've heard of that has Crystal Malt in it is Zum Uerige. From what I've read in a few different places, their grain bill is 97% Pilsner Malt 1% Crystal malt 2% Roasted Malt (Probably Carafa) Also, according to Daniels' "Designing Great Beers", Diebels Alt has an even simpler...

I'm planning a Sticke Alt for my next brew and had a few questions. From what I've read, Dusseldorf Alts are Pilsner Malt based with moderate-to-no Munich Malt, usually no Crystal (however, Zum Uerige evidently has Crystal Malt but no Munich, as per their bottle ingredients list) and a little...

Sorry, I'm in America. Just pointing out one example of a distributor that makes Special B. Another question, is there any advantage to using Amber Malt AND Brown Malt vs. just using one of the malts (Probably Brown)? Just wondering how much difference there is between the two flavor-wise...

I'm a little worried about that to be honest. I found a recipe following that same basic pattern on the Internet, and their "Problems" section noted they needed a whole 4 oz. bottle of A.A. enzyme. I'm sure I'll think of something; my Black Patent Malt-based Oatmeal Stout needs the secondary...

My choices are either Briess, or homemade according to Ray Daniels' or something along those lines. -Cheers

Thanks for the reply. I'll probably still keep the Oatmeal; not sure about the Rauch or Munich Malts. I guess I'm shooting for a more modern interpretation in some regards while avoiding the Roasted Barley a/o Black Malt that would associate it too closely with a Stout Especially the Roasted...

My goal/plan is to make a Baltic Porter in the style of the old English Porters. That means I want a hefty amount of Brown a/o Amber Malt (probably both) and a bit of smoked malt. I'm thinking of something like this: 10.5 lbs. Munich Malt (61.1%) 3.00 lbs. Brown Malt (16.7%) 3.00 lbs. Amber...

Curious about two things. First, what is your favorite dark (roasted) grain for flavoring a Stout? If you want adendums(sp?), how does this preference change between the Dry/Irish Stouts, Sweet/Cream Stouts, Oatmeal Stout, Foreign Export Stouts (FES), and Russian Imperial Stouts (RIS)...

Thanks for the input. Did you sparge the spent grains with warm/hot water or just throw in the barley tea? It seems like a 150 degree sparge of the spent grains would wash out some of the remaining sugars to give the stout a richer flavor. I'll probably still cold-steep this session because...

Do any of you know (or have any good guesses as to) what's in Lion Stout? It won't be my next stout, but I wouldn't mind making one with the creamy, smooth, chocolatey taste that this beer seems to have nailed down. However, while I appreciate the taste, aroma, and head retention, I am not...

Out of curiousity, why? Not disagreeing with you, but virtually every commercial brand I've come across (Dry, Sweet, or otherwise) uses it, and historically it's accurate (in its use, if not its appropriateness). Is it just a taste preference? I always thought it was added (largely) as a...

In my research (i.e. a quick google search) I had heard people throw around the "two-to-three times the normal grains" for cold-steeping roasted barley, black malt, chocolate, etc. If you've had good luck with the normal percentages then I have no problem just leaving the proportions at normal...

So . . . Maris Otter (or other 2-Row Pale Malt) ________ 12.50 lbs. (68.8% of grist) Roasted Barley (Cold-Steeped)______________ 3.90 lbs. (7.1% of grist) Carafa (Cold-Steeped) ____________________ 3.00 lbs. (5.5% of grist) Amber Malt ______________________________ 1.50 lbs. (8.26% of grist)...

Would you ditch the Carafa I as well, or use the Amber & Carafa together? Will the Amber do anything to sweeten the beer (guessing no) and if not, should I just adjust the IBU's to compensate? Also curious what Carafa II is comparable to. How is the attenuation on the 1728? Not a huge...