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That 36ppg is likely a misprint or editing error. After you've read John Palmer's book you'll be able to spot errors like that. ;)

I have no idea who Buhner is. He may be the world's leading expert on herbs but he doesn't know sh*t about making mead. Honey should not be boiled. If the boil is for extraction of the herbs put the honey in afterwards. I would echo MaxStout's suggestion to heat the honey to pasteurization...

The problem is not conversion per se it is that coffee malt has nothing in it to convert. It is a roasted malt and contains little to no convertible starch. Please do yourself and your beer a favor and do a little research. You need a base malt (pale, pilsner, Vienna, etc) to provide...

The short answer is no although you haven't provided much to go on. What's the recipe, did you use any raw adjuncts, what's the time length of the mash, were there other steps/mashout, water profile proper or different, is your thermometer accurate? By starch haze I'm assuming you're referring...

You're going from a Porsche 911 to a Chevy Cruz. Expect less subtleties of richness and maltiness compared to German malt.

It certainly looks good. Nice color.

And some homebrewers make beer without a chiller and wash their equipment with dish soap. The addition of some malt to a cereal mash is a old time method perhaps but I'm an old timer. Your methodology is your choice.

There is at least a brief time when some enzyme activity will be present. It's not comparable to a full standard mash but it does help things get started. Also the malt husk content helps keep the rice clumping to itself to a minimum.

My preference is to stick with the traditional flavors of UK hops in this beer. A pinch (.005%, maybe an Oz or so) of chocolate malt will give you a nice coppery color tweak. 1% of wheat or flaked barley isn't going to accomplish much. I'd go maybe 3-5% flaked barley or torrified wheat if you...

The addition of malt to a cereal mash doesn't waste the malt. The malt and its enzymes keep the mash loose and prevent the creation of one big lump of sticky rice. Yes the higher temperatures will denature the enzymes but those in the main mash will be sufficient to do the final conversion job...

I've often wondered that about Michelob. I always assumed it had a portion of rice like Bud but at a lower percentage. Michelob, light or dark, did seem to have more body than Bud but I never recall AB touting it as an all malt beer. Pabst Brewing made a Michelob competitor called Andeker which...

It probably wasn't. Back in the Dark Ages of American beer many of the national and larger regional breweries offered a dark version of their beer. Most of them were just the standard beer with Porterene added for color. Porterene was a commercial dark color concentrate used by brewers to...

I suspect you are selling yourself short in regards to brewing talent. Cannot agree more about the elusive "balance" that is one of the main attributes of these ales. I love the mellow but rich flavor of good UK malt with the support and accent of just the right amount of hops. I'm an advocate...

I've posted this recipe elsewhere in the Recipe Forum but I'll put it here too. Bluebird is lovely stuff although I have only been exposed to the bottled import in the US. My take does bump up the OG from the real stuff but the balance and flavors are pretty good. Do try brewing this with a...

With an anticipated OG of 1.034 I would suggest bringing the hop level down to ~24IBU to produce the traditional balance of a bitter. The roasted malt is OK but is going to make a darker beer than my preference. If not for this batch try 94% pale and 6% crystal on a future brew. Your water...

UK Bitter is such a lovely beer, one of my favorites. Simplicity and tradition are your friends when brewing a bitter IMO. A base of good quality UK pale malt with a discreet touch of crystal malt, some mellow British hops, and a mildly estery yeast are a good place to start. Below is my take...

Rye is not spicy as in a hot chilie, spicy curry, or even a warm spice laden pastry might be. Rye "spiciness" is subtle and perhaps very slightly peppery like you might get from a good rye bread compared to wheat bread.

You could sub CaraMunich II in just about any recipe or beer calling for a medium crystal malt (~50L). Pale ales, bitters, porters, mild, brown ales, ESB, Scottish ales, etc.

Jamil has written books and I have not but I'll stand by my opinion. The is no need for a 122F mash step for an Irish Stout.

Your beer should be fine. I can't address specific questions re your Spike equipment but am curious to see the actual recipe. Calling for a multi-step mash in this beer style strikes me as odd. Beyond the style itself the preferred malts for an Irish stout are made for and work perfectly well...