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• Roasted barley
  Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
  498 bytes (68 words) - 02:23, 4 February 2010
• White Labs
  ...or English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual swee ...nced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. The source for the
  26 KB (3,725 words) - 04:08, 9 November 2010
• Storing Your Beer
  ...l often bottle some "big" beers, such as Barley Wines and Russian Imperial Stouts. These big beers benefit from extended aging and bottling is a convenient m
  4 KB (701 words) - 22:11, 16 August 2009
• Bottle conditioned
  ...two weeks before theya re ready to drink. For higher gravity beers such as stouts, it's recommended they are given more time to mature in the bottle. Once it
  2 KB (377 words) - 00:54, 1 April 2009
• Pale chocolate malt
  Pale chocolate malt is used in darker beers such as porters and stouts to add color and richness. It is used in preference to [[chocolate malt]] w |description=Dark Milds - Stouts; Small quantities used for flavour and colour enhancement on dark beers
  2 KB (257 words) - 01:22, 4 October 2009
• Charlie Papazian
  ...need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads. The Co
  4 KB (553 words) - 11:16, 22 July 2014
• Optic
  0 bytes (0 words) - 16:33, 9 April 2011
• Black Barley
  Imparts the sharp, acrid flavor characteristic of dry stouts.
  443 bytes (56 words) - 02:22, 4 February 2010
• Carafa
  Used to intensify aroma and color in dark Munich beers and stouts.
  795 bytes (78 words) - 21:00, 23 August 2007
• Chocolate Malt
  ...d or brown color and a nutty flavor, used in brown ales, porters, and some stouts.
  612 bytes (69 words) - 21:03, 23 August 2007
• The Big Book Of Brewing
  ...simple method of "mashing" for producing the finest flavoured beers, ales, stouts and lagers from all-grain ingredients, just like the professionals do. It i
  1 KB (201 words) - 03:15, 1 December 2008
• Chinook
  ...om [[Petham Golding]], one of the English [[Golding]] hops. It is used in stouts and porters for its heavy spicy aroma.
  692 bytes (91 words) - 13:26, 24 August 2007
• Columbus (Tomahawk)
  |styles=American ales and lagers, especially American IPAs and stouts
  1 KB (149 words) - 21:04, 23 August 2007
• Bullion
  |styles=English ales, especially darker ales and stouts; heavier German lagers
  1 KB (200 words) - 23:37, 9 April 2015
• Northdown
  ...British beers when it was released in 1970, including some [[Dry Stout|Dry Stouts]]. Its distinctive flavor helped it survive in many beers even after the i
  1 KB (203 words) - 12:37, 14 November 2007
• Stout
  ...sociate with stout is Guinness. However, Guinness and the other dry Irish stouts are just one of a whole family of dark, roasted beer styles. ...y low-alcohol, light-bodied, dark but easy-drinking [[session beer]]. Dry Stouts have a significant roasted flavor from unmalted [[roasted barley]] and a cr
  31 KB (4,799 words) - 01:25, 1 April 2009
• Oat malt
  4° L. Adds texture and warm, grainy flavor to stouts, porters, other robust British ales.
  254 bytes (32 words) - 17:22, 11 October 2009
• Oatmeal
  ...[[mash]] for an all grain brew. Typically used in [[oatmeal stout|oatmeal stouts]], adding oatmeal to the mash of a brew adds smoothness and texture to the
  454 bytes (72 words) - 12:05, 15 October 2011
• Fermentable adjuncts
  *Notes: Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers. Used in oatmeal stouts and porters
  11 KB (1,552 words) - 14:26, 18 September 2013
• Black patent malt
  ...y]] in the early twentieth century. Some black malt is still used in most stouts, porters, and other dark beers, as well as to give color to some [[Schwarzb
  2 KB (302 words) - 21:31, 15 November 2007

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