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Topic: Malt

39 result(s).

Cold Steeping Specialty Grains

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Steeping specialty grains is a common practice for many homebrewers, particularly those who brew extract or partial-mash recipes. As with many things in the beer brewing process, there are trade-offs to be

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Brewing with Smoked Malt: Tips from the Pros

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Brewer: Scott Smith, East End Brewing Company in Pittsburgh, PA Beers with smoked malts aren’t for everyone. Or, possibly, not everyone has had the right style of smoked beer? As with any

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Smoking & Roasting Malts

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Why would you want to smoke your own malt, or make your own roasted malts? After all, smoked malts are available from respected suppliers such as Briess, Weyermann, and Simpsons, and we

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Brewing with Dehusked Dark Malt

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Whether it was bread or beer that convinced our ancestors to trade in their nomadic wandering to tend fields of grass; grain and human culture are as linked as hops and IPA.

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Beer Starts Here: Base Malts

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Like any structure, beer must have a foundation, which is what we call “base malt.” With malt extract the choice of base malt has been made for you, but in the case

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Malting At Home

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Want to take complete control of your beer’s flavor? Then malt your own barley! Everything you need to know is here.

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Black is Beautiful: Black Malts

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My mother’s favorite phrase for a really dark place was “It’s as black as Newgate’s Knocker!” This derived from the infamous Newgate prison where public executions of criminals were carried out in

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Using Specialty Malts

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Always consider these specialty malts when crafting a new recipe to enhance your brew.

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Making Specialty Grains

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The Wiz lavishly answers questions from two frugal homebrewers on saving your brewers yeast and making your own specialty grains.

Using Roasted Barley: Tips from the Pros

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Two pros give tips on using roasted barley — the dark, aromatic malt of stouts — in your home brewery.

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Choosing Specialty Malts

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The Wiz gives his two cents on malt madness and helps a brewer whose ales have been beyond the pale.

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Dark Roasted Barley

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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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39 result(s) found.