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I reckon the Munich/Vienna combo plus Brown malt and the roasted varieties would make a great stout.

INSET

Knees

I got the same one, works great and screws apart for cleaning.

I recently read a recipe for Young's London Stout from 2006 (see: 'Shut Up About Barclay Perkins') and they used a lot more chocolate malt than you: Pale malt 87% Chocolate malt 5.2% (you use 3.1%) Flaked oats 3.8% Invert no.2 3.8% and a tiny bit of actual chocolate too.... I'm toying with...

Partial mash best bitter: 17L 1.5Kg Light DME 400g Munich 200g Crystal 60 100g Amber 50g Black 12g Magnum 40 mins 10g Fuggle 10 mins 10g Northdown 10 mins 12g HBS generic ale yeast OG 1.041 FG 1.008 both calculated gravities hit spot on. using 50g table sugar for priming. Bottling tonight...

Ramps

This morning I did a Pre-1970's Boddingtons Bitter, recipe cobbled together from several online sources: (14L Partial mash) 1Kg Light DME 350g Pilsner 45g Carapils 45g Torrified Wheat 35g Flaked Maize 120g Lyle's Golden Syrup 21g Northern Brewer 40m 25g Goldings 15m 7g Goldings 30m @ 80 deg C...

Escort

Ring Finger

"The 5.1 per cent Theakston’s Peculier IPA is brewed using the finest of British malted barley and three new world, English grown hops, Harlequin, Jester and Olicana delivering a zesty, fruitiness with a full-bodied malty undertone that finishes with a pronounced hop-forward flourish, creating a...

How about this Frankenstein creation.....???

Is there a more accurate formula for those of us who do 30 minute boils?

Steed

Tap

Trice

I think the key phrase is " just something I learned about when I first started and seemed to be the normal thing to do". I'm sure many of us when starting brewing just went with the prevailing ideas at the time, without questioning them. There's many things in homebrew like that, probably...

Piers

Shirt

Trump