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Same thing. Roasted malt is another name for it.

Just checked the records. It's about 10% of the black malt that was boiled - 2 bushels out of a total of 22.

Barclay Perkins used to always boil some of the black malt in the copper when brewing their Stouts. But it was nothing like 50% of the total - more like 5%.

Kristen has promised me a recipe for next Wednesday.

Just posted a recipe for a Scottish IPA: http://barclayperkins.blogspot.nl/2013/10/lets-brew-wednesday-1885-younger-xp.html

Tomorrow I'm posting a preview recipe from the book.

It's not me who's stopped them. I think Kristen is just too busy with his brewery to write the recipes. On the other hand, I've a book of homebrew recipes coming out in January: http://www.amazon.com/gp/search?index=books&linkCode=qs&keywords=1592538827 I'll probably restart the Let's...

Fuller's at the time used their own well water which was low in sulphates. You can find an analysis of their type of water here: http://barclayperkins.blogspot.nl/2010/02/brewing-water.html It's the one called Thames Valley deep well (London). Though it's called a Burton Ale, the water...

Hops weren't stored at room temperature - they were kept in a cold store. And they were packed as tightly as possible to keep out air. Based on measurements taken in the 1930's, the deterioration in alpha acid of hops stored cold was remarkably low - almost none in the first 18 months. The...

2-3 hours, 6-8 imperial pints is a proper session. New? It's been around all my drinking life.

Repeat post.

Having both researched and drunk Scottish beer in Scotland, yes the BJCP have got 60/- completely wrong. It's basically the Scottish version of Dark Mild, about 3% ABV and dark brown. My impression has always been that the people who wrote the style guidelines had never drunk a proper 60/-...

Except Scottish breweries didn't use peated malt in the 19th or 20th centuries. It's breweries outside Scotland that have run with the peat thing.

There is no historical connection between Dark Mild and Porter. Mild Porter was called . . . Mild Porter, or Running Porter. Porter and Mild weren't even considered to be in the same family in the 19th century: Mild was an Ale and Porter a Beer. Dark Mild hasn't been around for all that long...

Amber malt is roasted. Mild malt is very different, just a slightly more highly kilned version of pale malt.

That mild ale malt is the correct one. To be honest, I'm not really sure what strong ale malt was, but I'm pretty sure it's not the same as the Extra Special Bitter malt as since it was used as a base malt. I suspect it was similar to mild ale malt.

Mild malt shouldn't be roasted.

22nd Feb 1945 Barclay Perkins X Ale OG: 1030 FG: 1009 amber malt 8.12% crystal malt 5.80% Mild Ale malt 20.89% Strong Ale malt 22.05% Pale Ale malt 22.05% no. 3 invert sugar 10.83% caramel 0.97% flaked barley 9.28% 0.65 lbs hops...

You're welcome to the recipe, if you're interested.

Some of the stupidest things I've heard about the history of beer came from home brewers.