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Spital in Regensburg has a wonderful beer garden on the Danube. Really good food, too. Kneitinger has a lovely beerhall, too. Don't know if either do tours, but they're well worth a visit. Schneider isn't a monastic brewery. I don't think it ever was. They do a pretty decent tour. Though they...

Not really. Imperial is more like high-dried malt.

That would be from London and Country brewer, then. Pretty sure the recipe for Porter (though it isn't called that in the book) is 100% diastatic brown malt. I can understand you might want to try and create something similar with modern malts. But black malt is totally inappropriate.

That's not a recipe from 1744. At that time, Porter was rewed from 100% brown malt. Black malt wasn't invented until 1817. I'm not saying it's a bad recipe, just not anything like one from 1744.

For Obadiah Poundage we got Andrea at Valley Malt to make brown malt the scary way. That is, using hardwood to boost the temperature right at the end of kilning. The grains that resulted were very inconsistent, varying from pretty much pale malt right through to scorched black. It looked like...

Fermented grain=beer. Fermented fruit=wine. Distilled either=fun, fun,fun.

Any fermented fruit juice is wine. Including cider.

It's the other way around. The mashing temperatures are the initial mash heat, the sparge temperatures are the strike heat.

My recipes are all based on 72% efficiency. Run through BrewSmith. As has been said, you can always use the percentages.

After WW I almost no Old Ales were really aged. There were odd examples, but most were just strong and usually dark. You get dark fruit flavours. But they'd be coming from the sugar, most notably, No. 3 invert.

I've trademarked the term Lager Dark Mild. It could be the next big thing.

Thanks.

I see they've nicked quite a few of my recipes on that site. If you're interested in more, direct from the source, I've just published a book with 553 historic recipes from WW II. Blitzkrieg! Vol. 2

Which brewery is that record from?

Looks lovely.

The use of roast barley in Irish Stout has nothing to do with tax laws. Before 1880 it was simply illegal to use unmalted grains. Of the Irish brewing records I have, Guinness is the only one to use roast barley in anything. Perry coloured their Pale Ale - which is what Irish Red Ales are -...

Harvey's open ferment and have been repitching for over 60 years. They must be on generation x million by now.

Bottle-conditioned Guinness (RIP) had a definite lactic tang to it. I pity those that never got to taste this wonderful beer. Total world class. And available in every pub in the UK back in the 1980s. Draught Guinness is a very poor replacement.

Everyone had to use a certain percentage for a period during the war and immediately after. I'd forgotten that this rule applied to Park Royal. That's why I said only in the 1980s. Pretty sure that the statement is correct for the Dublin brewery.

There's no contradiction. Guinness, I assume, had to use flaked barley 1941 to 1948, and dropped it when they could. Only to adopt it again when that crook Raunders was in charge in the 1980s,