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Looks interesting, there seems to be two version of the stout, the English is on 3.75% where as the America id 5%

Sorry double post!

Malted wheat is different for un-malted, not withstanding you will still make great beer, just not the same. A similar effect is seen with malted and un-malted (flaked) Rye

Yep, might be good for people who do like the whole banana and clove thing from hefe’s.

I did a similar thing with malted wheat and Brewferm Blanche yeast, it look more like a hefe but I thought it taster like a wit, although I did not added spice to it, I like it.

Mr Malty pitching rate calculator suggests with an O.G. of 1.075 you will need a starter with a volume of 3.5 litres per 19l (5 gallons) http://www.mrmalty.com/

I have done a number of beers with Safale S-04 and I find it a great yeast

Thanks you all for the advice

One beer will fit that perfectly a dark mild, sweet, good body, low in alcohol and full of flavor!

Hi all I was wondering what the equivalent of Special Roast was over here in Europe. I want to do a couple of recipes that called for it. But it’s unavailable over here; I was wondering could it be amber malt? Any information would be appreciated

I would have though the lipid content of the peanut butter would separate out, you would have to either mix vigorously to emulsify it (which would oxidise your beer) or add natural emulsifier. Your can get hazelnut extract; there might be a peanut butter commercially available?

Hi Mysterio Thanks for the reply. It’s young’s pre-crushed malt, not sure when it was crushed. I suppose if I chew some it should taste malty?

Hi all I have just found out my crystal malt (500grams/1lb) is a month and half out of date, it is pre-crushed and in a sealed bag. I was wondering is it still ok to use or will it have a deleterious effect on my brew. I was going to brew next week, but if I have to wait for an order for my...

Hi adamk222 I am brewing a strong Belgian ale with it tomorrow, I was wondering how the S-33 work for you beer? This is the recipe I am going to use Partial mash @152 F for 60 minutes 3 lb pale malt 0.5 lb Special B 0.25 lb Flaked wheat 6.6lbs John smiths light malt extract 1lbs...