Roasted barley is not a malt, but it is the stuff of stouts . . . and more. Whenever you need an aromatic, espresso-like flavor or a dark beer with a light head, roasted barley is the key. Plus: four clone recipes
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Written by Kristen England
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Unmalted Adjuncts: It’s okay to flake out sometimes
There is a lot of negativity surrounding certain unmalted cereal grains. Many folks think they will cheapen a beer. Denny and Drew are here to set the record straight on this matter.
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Tweaking Out: The many ways to adjust a recipe
How do you go about re-working a recipe on a beer that didn’t quite live up to your expectations? Find out some of the basic rules to tweaking a recipe.