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  1. whatstyleguidelines

    Trying to come up with a recipe to showcase a unique ingredient (Murphy and Rude Crystal 260)

    A local maltster in my state (https://www.murphyrudemalting.com/our-products) is producing a special-release malt that is supposed to be 260L crystal malt (pale chocolate malt territory). They describe it as follows: I'm curious to hear what people would do with something like this. Based on...
  2. whatstyleguidelines

    Lots of Munich/Vienna vs a little Aromatic/Melanoidin/Dark Munich

    I've noticed that recipes for "off-pale" to light amber (generally pilsner-malt based) beers often boost malty flavors in one of two ways: 1) a reasonable portion of Vienna, Munich, or even Pale Ale malt, in the 10-20% range (like using some Munich in a helles, or 2) a very small proportion of a...
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