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Ok, so I'm still working on my All Grain setup... hope I'm not outta line here... I've been reading a LOT lately... Designing Great Beers, Radical Brewing, Farmhouse Ales, Wild Brews, Brew Like a Monk etc... the numbers I've been finding for rice hulls are around 1 lb per 5 lbs of adjunct...

I agree with sonvolt... no liquid smoke... it will be rather nasty by all accounts... I would use a small portion of peat smoked malt or German rauchmalt... and only a little of either one for your first attempt... they have different flavors; the peat more scotch like and the beechwood smoked...

I'm really just shooting for a copper color... I've used the roasted in 2 browns... about 4 oz in each... you can almost tell it's there, but not quite, not enough to throw it out of style, just a bit of nutty roasty coffeeish something or other in the background... I figure with this one, it...

Ok, so I was lookin’ at the few things I have on hand and decided to do a “Run What Ya Brung” brew so I can use up some partial bits of stuff I have… I’m in an experimental phase right now, and this is what I came up with: Mikey’s Run What Ya Brung Not Quite Belgian Pale Ale Malt: Munton’s...

One of the Homebrew Clubs I'm in did a test on just this topic... we brewed 20 gallons of American Blonde ale (BJCP category 6B) on one of the members HERMS rig using the same hops, mash schedule, US56 yeast etc. with 10 gallons using only 19# Briess 2-row and the other 10 using only 19#...