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^^^^ The above seem like good ideas... I don't use lactose in milk/sweet stout, nor did some breweries when the style was popular commercially. I tend to use mild ale malt, with around 10% oats and 5% crystal and chocolate/carafa III. Then mash @ 69c and a low attenuation yeast.

Southern English Old Ales I've had on tap are like stronger dark milds, around 4.5 to 5.5 ABV. An example... Harveys Old Ale... Soft and full-bodied, with hints of dried fruits and dates. Rich, dark and warming. To be enjoyed in the autumn and winter months by a roaring fire.

On that note... Here is something interesting... A winter mild from the US... o_O http://barclayperkins.blogspot.com/2019/03/lets-brew-wednesday-1900-amsdell-winter.html

The one pint I remember well, from the 90's is Flowers Original Bitter, 3.2%... was lovely...

Um... Think... Sweet stout, with more hops and stronger... Tropical stout is a style born, and still largely nurtured, in the West Indies — most notably the Caribbean — and Africa.

My Tropical Stout @ 7.0% is perfect for gardening in this heat, but not after 4!

I'm not a vegan nor a veggie, but I do believe meat consumption should be reduced. Meat production in its present form isn't sustainable. Over 50% of UK farmland is used for meat production i.e. pasture and arable land for feed crops. If everyone ate less meat we could have more woodland, more...

Yes.... Quite a few Pale Ale Malts come in a low colour or extra pale version.

http://barclayperkins.blogspot.com/2018/06/lets-brew-1959-watneys-dairy-maid-sweet.html Candy primings were added at the end of primary fermentation. But, assuming the OG of the primings is 1150º, they add 7 gravity points, according to my calculations. What’s going on? Well, my guess is that...

I'm over 55 and remember well! the poor reputation is a generous term for Watneys. Their brewing methods were awful and the beer was too. The Watneys brand was in so little regard they took down signage from outside their pubs.

I'd second Pattinson's books, a wealth of historical information and recipes... This is my Porter recipe... 23L Batch OG: 1.041 FG: 1.011 ABV: 4.0 IBU: 35 3000g Pale Malt 225g Brown Malt 300g Chocolate Malt 150g Special B 125g Oat Malt 175g Flaked Barley 225g Wheat Malt Mash @ 66c for 60...

Your process seems ok to me. I'd recommend a few things... * Leave in primary for at least 14 days * Transfer to a bottling bucket, taking extra care not to transfer trub, then into your keg. * Store your keg for another 14 days in a cool place. * Use a yeast with high flocculation, such as...

Belgian Ardennes is very versatile as Strange Steve says, I brew all sorts with it. I normally pitch @ around 18-19c and set the temp of my brew cupboard to 19c, fermentation will add a few degrees to that. Lucky for me, my brew house rarely exceeds 18c in the summer, its around 14c today.

I'd go along with Munich and Amber malts, perhaps some brown malt or low colour Chocolate malt. When I read the title "Toasted beer recipe", it reminded me of using toasted wholemeal bread i.e. 5 slices toasted and crushed in a blender, then added to the mash.

What a load of limp ducks... Why don't you have time to persue your interests! I'm our household we have a day each weeks to do our own things.

Bramling Cross... Spicy, blackcurrant, lemon. a great all rounder...

The 3rd mash high temp would be short, about 10 minutes. The 2nd mash would be upto 120 minutes, especially if the temp was between 70-72c. I don't use the final water for the next strike, as I don't brew often enough, but its useful for lowering gravity if needed. I started this faffing about...

@matt76 :tinhat: Double Mashing... Triple Mashing... Quad mashing (with a mash tun) My mashing process is essentially the same as used in scotch whisky mashing... When I post a recipe, I normally don't mention that and write something that normal home brewers understand. I do get ridiculed for...

I really like brown and chocolate malt in my stouts... If it were me I'd ditch the crystal and black malts and replace them with 300g of brown and 300g of chocolate malt. For more astringent, smokey flavour, go with black malt. I find roast barley to be very sharp and astringent and not to my taste.

Your poll won't let me vote for both options! But on balance most of my beers are 4-5%. I don't brew over 6% often, but like to have something special lurking behind my regular beers, for when I feel an urge.