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The hopping process I've seen is 50% at start of boil and 50% with 30 minutes to go. I've got an 1850 porter from Whitbread brewing logs going that was OG 1060 and approx 60 ibus by that method. I model hop ounces at 4% alpha. I also figure that there isn't much need to boil for more than 75-90...

I'd suggest reducing the licorice root the first time around. I brew Charlie Papazian's tumultuous porter (Joy of Homebrewing) every once in a while. I did it this summer with 6 gm licorice stick (associated with Spanish "juice" by author Randy Mosher) and 0.6 oz licorice root. Other...

I make a version of Charlie Papazian's tumultuous porter annually. Last year I used 1/3 oz licorice stick and 1/4 oz licorice root along with ginger, spruce tips, and juniper. It worked just fine in essentially a robust porter. This year I used 6 gm licorice stick and 0.6 oz licorice root. I...

Grist: 11 lb mix of 2-row pale malts (US & UK; sometimes some Vienna) 0.75 lb Biscuit 0.5 lb US Crystal 80L 0.08 lb Simpsons UK Chocolate 0.63 lb Cane Sugar Mash 60 min 151F Check pre boil gravity and add sugar to attain end of boil OG of 1060-1065; most recent effort achieved 79%...

I carbonate my milds to 1.75 to 2 volumes CO2 per Palmer's book. I alternate between smoked and unsmoked milds. 2 lb of rauchmalz for a 5 gallon batch works well. Credit Daniel and Larson's book, Smoked Beers, for the idea.

I use 8-12 oz of steel cut oats in my Scottish ales. I cook them for 30 minutes and add them directly to the mash. Recommend at least 4 parts water to 1 part oats, and plan to stir so they don't scorch.

There's no reason not to make a brown ale with munich as a base malt, or a pale ale with pilsner as base malt. They're still beer. I recall an article by Greg Noonan who realized that the lager equivalent of a Scottish export ale was an Oktoberfest. Similar grist, different yeast. Ideally...

I would replace the 4 oz of pale chocolate with 2 oz chocolate and 2 oz of base malt. This way your gravity won't suffer the reduction in malt. Pale chocolate is fun in a brew, but having 12 oz sitting in the basement waiting for the next recipe may not be worth mail ordering. Depends on how...

I add boiling water to my DME & yeast nutrient in the flask and whirl to dissolve. I simmer it on my backpacking stove for 15 minutes. 2 liter flasks cost too much to risk on stove elements or other hard surfaces. Plunge it (gently) with oven baked foil krinkled on top into a cold water bath...

Nice thread. I love mild ale. And Scottish low gravity dark ales. They go down easy and are definitely the beer to have when you're having more than one. Or while you're brewing and obsessing over sanitation and hop additions. One thing I haven't seen in this thread is the need for low...

The best treatment of this issue I've found is John Palmer's How to Brew. The chart you reference works really well. I adjust the result for the size of my batch (anywhere from 3 to 6 gallons depending on what I got out of the brew kettle). I single stage ferment my beer for 2-4 weeks so...

Catamount was my favorite brewery here in Vermont. Very distinctive beers when they were made in the original brewery. When they moved to the Windsor plant (now Harpoon), everything changed. The recipe I've seen for Catamount Porter looks a lot like the 'ighly 'opped Hentire from Terry Foster's...