Which ones

[McGrath Brewery]

If you are making a batch with speciality grains, how do you know which ones to chose? A list or a good link would be usefull

 

[rewster451]

Depends on what kind of beer you are brewing. I don't know of a link offhand, but Northernbrewer.com, homebrewmart.com, are both good websites and they give you a description. Crystal malt is good for light/amber beers, Roasted barley for stouts and porters, black patent pretty much just makes your beer darker, too much and your beer tastes like charcoal, but it's good for stouts. If you have Papazian's book, Joy of Homebrewing, he gives you a pretty good idea of what to use.

Sorry I couldn't be more helpful.

 

[Baron von BeeGee]

If you have Papazian's book, Joy of Homebrewing, he gives you a pretty good idea of what to use.

I think that's the best advice you'll get. Of course, I don't own Ray Daniels' book on designing beers which I imagine would be pretty helpful, but I think Papazian's book will answer a lot, if not all, of your questions, including those outside of recipe design.

 

[david_42]

From Palmer's How to Brew

... here is a rough approximation of the recipes for the common ale styles:

Pale Ale - base malt plus a half pound of caramel malt,
Amber Ale - pale ale plus a half pound of dark caramel malt,
Brown Ale - pale ale plus a half pound of chocolate malt
Porter - amber ale plus a half pound of chocolate malt,
Stout - porter plus a half pound of roast barley

My Church of Chocolate Brown is pale extract plus 1/2 lb. Victory plus 1/2 lb. Chocolate.