If a guy was going to make a batch of malt-extract based beer, and wanted some kind of red/amber ale, what's an easy recipe? Papazian suggests amber malt extract and a little bit of roasted barley. Anyone tried it that way?
Any favorite brands of extract?
Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)