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As an aside, this is pretty interesting.

From Bru'n'water. "A second method for preserving and aiding body in your dark beers is to remove the dark grains from the main portion of the mash and add them late in the mash so that they won’t have the time to chop up your wort’s valuable long and medium chain proteins and preserve their...

True, but this brings the issue raised by @hoppyscotty and the youtube video. You still end up low ph dark wort, that may still result in a harsher flavour. Guinness work this way and get acrid, roasty flavours. If you want smooth, dark beers then it's counterproductive.

Pointless, if you don't get harshness, astringency from mashing normally with good pH and mineral content. Or, instead of mashing separately, they could swap a portion of Chocolate or Roasted Barley for smoother Black Malt.

Along with pH, I think choice of bittering hops, too. With adding more bitterness from the malt to a raspy tasting bittering hop.

There appears to be a repeated idea that the darker the malt the harsher the flavour, with the mention of Black Malt eliciting warnings about astringency and harsh, acrid flavours. Stands to reason, right? The more you burn something the worst it tastes. This thinking doesn't tally with what the...

Even Guinness is 10% Roasted Malt and it's bland. @JockyBrewer the link returns to this thread not the recipe.

DO NOT FEAR THE ROASTED MALT. This is the recipe for Truman's Stout from 1890 with 9% Black Malt on top of 14% Brown Malt. https://barclayperkins.blogspot.com/2010/01/lets-brew-wednesday-1890-truman-export.html?m=1 The recipe is the basis of this beer, which is delicious and far from being...

So pretty fair to say that the amount of chalk needed to achieve the alkalinity desired for a stout 50-100ppm, will dissolve if you treat your water in advance.

Either way, give them a blitz in a blender or food processor.

Sounds nice @Manxnorton If you want darker ales, yet still hoppy, there's a few recipes in this thread from various forumites and some links to clone recipes of commercial beers. Thread 'American Brown Ale an appreciation.'...

You could argue that in order to reach the correct abv, you should add water until you hit the desired OG listed in the instructions....ah, there's the problem.

I think I've got some that my dad gave me when he cleared out his homebrew kit, that's dextrose and maltodextrin. Haven't found a use for it.

What does your hydrometer read in water at 20°C? It should read 1.000, if it doesn't you'll need to add the discrepancy to your readings. The kit should tell you what the OG should be in the instructions.

I'd be wary of resuspending the yeast and worsening the problem. https://knowledge.escarpmentlabs.com/article/265-ibu-reduction-yeast-strain-differences#:~:text=Wait%2C%20yeast%20drops%20IBU%3F!&text=It%20is%20theorized%20this%20is,who%20dare%20to%20taste%20it).

Certainly for priming calculations. For recipes, I've usually other changes that makes the difference less obvious.

More than half of the bitterness can be lost during fermentation due to excessive krausen. As it can with foam in serving and in the glass, if you taste the foam only, it will be more bitter than the beer. There's an interesting paper linked below, where bitterness was measured throughout the...

Its still interesting that there was difference at the batch size brewed, with a yeast that is sold on its consistency across brewing conditions. It certainly challanged my preconception it would be too neutral. "Neutral flavor and consistent performance across diverse fermentation conditions...

https://beerandbrewing.com/how-to-calibrate-a-thermometer/#:~:text=To%20calibrate%20your%20thermometer%20for,F%20(0%C2%B0C).