I’m not sure of anything as ubiquitously distributed and enjoyed the world over as “chockies.” From the creamy goodness of milk chocolate to the biting dryness of very dark cocoa, it’s entirely loved. If only there were something in brewing that we could use to mimic chocolate. If only…
Burnt? Acrid? Or just misunderstood? Learn the truth about how black malt is made and what it’s good for. Plus: four clone recipes
Sure, the name of the magazine is Brew Your Own. But, just this once we’re taking a step back and learning how to malt our own. If you want to take your brewing from grain to grass, here’s how.
Professional brewers give advice on adding color and flavor to your brew using these two malts.
From two-row to pale ale and pils, a guide to five common base malts – how to use them and how to brew great beer with them. Plus: easy all-grain recipes for evaluating base malts, a quick guide to barley strains, and tips on swapping malt extract for grains.