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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...

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)...

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...

I'm making an FES-Gravity Oatmeal Stout and I'm wondering a few things. I. Is there a good range as far as % of grist for balancing the roasted barley (coffee) flavor with the chocolate flavor of a chocolate or carafa (I, II, or III?) malt? II. What's a good % range for crystal malt for an...