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Yeah, earlier malts were less well-controlled in temperature anyhow, and if I start with a pale munich I'm at the pale end of what is historically reasonable, then going a bit darker. I think I'm gonna go with this approach.

I don't have details planned quite yet, but yes. I'm trying to approximate the malts that would have been available around the time of the invention of lager brewing in the early 15th century. While I don't read German and thus can't consult primary sources about the malting process in 15th...

There's a beer I want to make. Ideally, it would be made with a Munich-like high-kilned malt, but one lightly smoked during the kilning process - much like Weyermann's rauchmalz, only kilned at a higher temperature. Such a malt is not readily available, however. I see several possible ways to...

Brew Like a Monk by Stan Hieronymus. Read it. Make Belgian beers following Trappist brewing practices (typically meaning a hot primary and very cold secondary - I brew a Trappist-inspired dubbel in the mid 70s for a week and then at 30 for two). Then, try to tweak the details to make your clones.

Yeah, that's not something to do for this beer, but it's an experiment I'd love to try. (I do my roasted red peppers on the grill. I peel them, puree them, and make risotto out of them.) Hm. I'm not trying to make something where people go "this tastes like smoke," because I want it to be...

I like the woody quality of the Northern Brewer, but the earthy Fuggles would also be a good fit. I've also thought about Pride of Ringwood if my local shop has them, though I know the variety only by reputation.

So here's the current draft of the recipe. It's got a lot of ingredients, but they each have a specific purpose. 6# Maris Otter - because you need a good base malt 3/4# chocolate malt (UK) - for color, and for the rich roast and chocolate notes it clearly needs 3/4# caramel malt, 80L - just...

That won't so much be "brown(ish)" as "black, or pretty close." It'll also come out toward the lower end of the gravities for American brown, but right smack in the middle on hops, for a hoppier balance than many - but if that's what you like, the hop bill looks well-suited to the style. Per...

That could be delightful. I don't want a rauchbier or anything else strongly smoky, but a subtle smoke character would be entirely appropriate. I've never brewed with smoked malts before, but one of my local microbreweries has a smoked porter where 15% of the grain is smoked over hickory. That's...

I've always thought of chocolate malt as tasting like chocolate in the same way roasted barley tastes like coffee - there are some flavors in common, but you're not going to mistake it for a beer that has actual chocolate in it. Large amounts of black patent taste like ash to me. I'd never use...

I think the distinction is a lot stronger in BJCP style guidelines than in English real ales, yes. Yeah, this isn't really a beer where I necessarily want to be precisely to style for anything, but I definitely want it to be appropriate to late fall. Brown ale and porter both fit that...

For Halloween weekend, I'm looking to brew a beer that conjures up the idea of sitting around a campfire swapping ghost stories. I'm looking for something black or nearly so, reminiscent of s'mores in having a toasty base character with strong chocolate notes. I'm also looking to get a muted but...

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Cream ale is the refreshing beer that the mass-market American lagers wish they could be. When I brew it, it's not anybody's favorite beer, but everyone likes it at least somewhat in hot weather. Wit's a good choice too, and when next summer rolls around I'm probably dusting off my honey wit...

I've decided my beer for Halloween weekend (and I'd better start brewing within the week if it's to be ready in time) is to be something inspired by the experience of sitting around a campfire swapping ghost stories. To me and most of the friends I've polled, that means a beer that reminds us of...

Hi. I'm teucer. I live in NC, and have been brewing mead for seven years and beer for about half that time. These days, I focus on the beer. Currently brewing: Belgian dubbel, gluten-free sorghum hefe"weizen", a very dark American barleywine (with a seven-hour boil), and a blueberry-honey...