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No. 3 invert and caramel will give you plenty of colour. But it was standard practice for Scottish beers to be coloured up with caramel to the desired colour at racking time. The same beer could be sold in as many as a dozen different colour variations for different markets. Amber and brown...

Depends on what type of sugar you use. My guess is that all the "malt" flavours in Scottish beers comes form brewer's invert sugars. Typically for a US Scottish Ale recipe, Jamil's is nothing like a beer brewed in Scotland. Scottish brewers almost never used dark malts and preferred short...

That's too pale for a 60/-. It should be dark brown. The grist doesn't look like any Scottish 60/-, either. Never seen roast barley in one and very rarely any crystal malt. Mostly they're just pale malt, sugar and flaked barley.

Industrial-scale brewing has been around since the 18th century. The big London Porter brewers produced hundreds of thousand of barrels a year using a crefully controlled process. They brewed on a much bigger scale than even a big modern brewery like Stone. Of course they could produce...

I'd need a round gallon of a beer of that gravity.

Just been looking at the records of a small Yorkshire brewery from the 1890's. They used Hallertau hops both for bittering and dry hops.

Via Derek Walsh, author of Biertypengids: http://www.bol.com/nl/p/biertypengids/1001004001572859/ He sends samples of beers to labs for analysis.

You're out of luck, I'm afraid. I've got the specs of most of Anchor's core range taken for a lab analysis. So I can tell you Liberty Ale is 11 SRM and 37.5 IBU. Unfortunately, their Porter is missing.

Old Peculier is nothing like a Southern English Brown Ale.

Nothing like any US Brown Ale I've drunk: thin, very sweet, under 3% ABV. Pretty crap, really.

Roasted barley.

None of the grists so far look much like a genuine British Brown Ale recipe. Here's one from the 1950's: mild malt 5.50 lb 81.06% crystal malt 0.33 lb 4.86% flaked maize 0.33 lb 4.86% roast barley 0.25 lb 3.68% No. 2 invert 0.25 lb 3.68% caramel 0.125 lb 1.84% ginger pinch Fuggles 45...

I should have mentioned that a lot of the material on Berliner Weisse is only available in German, which I realise is an obstacle. I've translated texts when I can to make them more accessible. I should collect everything into a book, really. I've already got the core of it in the form of the...

Brewing techniques of Berliner Weisse forgotten? It's one of the best documented German beer styles. Sour mashing has never been used in Berlin for Berliner Weisse, as far as I'm aware. There are two methods: symbiotic lactobacillus and saccaromyces fertmentation; separate lactobacillus and...

There was more Porter exported to India than IPA.

18th-century Pale Ale was a totally different type of beer. All modern Pale Ales are descended from IPA.

There's no stylistic difference between Bitters and Pale Ales. At least not the post-1800 type of Pale Ale. Pale Ale, Light Ale, Dinner Ale, Bitter Light Bitter all evolved from IPA. Now I think about it, Dinner Ale is the original session IPA. For further reading on the subject, I'd...

IPA didn't start as a stronger version of Bitter. Bitter didn't exist before IPA. The Pale Ales of the 18th century were completely unlike IPA, as they were very lightly hopped. Bitter developed from IPA. The first IPA I've seen a brewing record for, Reid's of 1839, had an OG of just 1056.

Yes. It's open for everyone. Should be a lot of fun. Some oddball Lagers and me talking.

I'll be in San Diego, but not at the NHC. I'll be giving a talk about Lager and presenting three historic Lagers in the Coronado brewery at 7:30 PM on Wednesday 10th June.