Recent content by whatstyleguidelines

Given my firm belief that smash burgers are the best form of burger, but an absolute pain to cook 1-2 patties at a time in a pan, I would say blackstone. Or gas with the griddle thingy would work too, but I have no experience with those.

Thanks for the reply! Maximizing pilsner character makes sense to me, it does give a very nice honey sweet character in some of the beers lagers I've had. Would not have thought to use biscuit malt in a German lager but I definitely understand the rational, let me know how it comes out! Love...

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...