Pale Chocolate Malt (CrispMalt)
200-250L. Half as dark as chocolate, this grain imparts a softer flavor than it's counterpart. Still great to use in classic dark beers.
Recipe is another take on B. B had no real body and wasn't smokey/roasted enough. Altering the steeping grains to see if we can get a fuller body and more roasted flavor. Everything else will stay the same as much as possible.
Similar to: Porter (B)
Recipe is from Brewing Classic Styles.
A true pumpkin stout, with some pumpkin added to the kettle. No herbs and spices.
Got some yeast from Dave and trying to make something with a high ABV. Pitching a lot of yeast, so attenuation shouldn't be an issue.
A second attempt at a parti-gyle. Adding some dark grains and a bunch of adjuncts to get something dark and flavorful.
Inspired by Vanilla BCBS, this is an attempt to make a big, oak-aged imperial stout with a big vanilla presence.
First time using the Barrel Aged malt. I'm hoping this turns out to be a real smooth stout, so I'm keeping the roast real low.
Similar to: Oaky Seas (Vanilla BCBS Clone) (BC)
I'm surprised I haven't brewed a scotch ale in so long. Hoping for a big, malty brew.
Similar to: Strong Scotch Ale (McZainasheff's Wee) (Y)